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Vegan Cherry Dark Chocolate Chip Muffins

Simple-to-make cherry dark chocolate chip muffins made with whole wheat and oat flour, coconut oil, fresh cherries, and rich dark chocolate.
Author Minimalist Baker
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Small plate of six Vegan Cherry Dark Chocolate Chip Muffins
4.81 from 31 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1/3 heaping cup oat flour (ground from rolled oats)
  • 1 cup whole wheat pastry flour or unbleached all purpose
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/4 cup brown sugar (or sub honey*)
  • 1/4 cup melted coconut oil (or sub olive/avocado)
  • 3/4 cup almond milk
  • 1 tsp almond extract
  • 1 heaping cup fresh cherries (pitted and lightly chopped)
  • 1/4 cup chopped dairy-free dark chocolate (divided)
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 C).
  • Combine flours, baking soda, baking powder, salt, and brown sugar in a mixing bowl.
  • Measure out almond milk in a liquid measuring cup. Then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again.
  • Add wet to dry ingredients and whisk until just combined. Fold in cherries and 3/4 of the dark chocolate until just combined.
  • Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate (amount as original recipe is written // adjust if altering batch size). They will be full; just the way I like them.
  • Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  • Serve warm with a little non-dairy butter or plain. Store in an airtight container to keep fresh - transfer to freezer after a couple days.

Video

Notes

*If using honey in place of brown sugar, it will inevitably make the batter thinner. Compensate with less almond milk and/or more flour of your choice.
*Nutrition information is a rough estimate.

Nutrition (1 of 9 servings)

Serving: 1 muffin Calories: 192 Carbohydrates: 26 g Protein: 2.5 g Fat: 9 g Saturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 1 g Sugar: 7 g