Chocolate Cherry Muffins

By GuidingVegan

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)

Preparation

Step 1

Preheat oven to 375 degrees F (190 C).

Combine flours, 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.

*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.