Vegan Chocolate Cherry Muffins

Article written by Brooke Abess

Adapted from: The Minimalist Baker

This recipe feels very fitting for February, and it is one of my personal favorites! I found this recipe a few years ago, and I’ve never been disappointed with it. These chocolate chip cherry muffins are quick, easy to make, and are sure to be a new favorite. Feel free to make this recipe your own, but keep in mind that some substitutions might change the final product!




  • ⅓ cup oat flour
  • 1 cup whole wheat flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 pinch salt
  • ¼ cup maple syrup, agave nectar, or other liquid sweetener of your choice
  • ¼ cup avocado oil
  • ¾ cup plant milk
  • 1 ½ tsp almond extract
  • 1 heaping cup cherries (frozen or fresh, pitted and chopped)
  • ½ cup vegan chocolate chips (divided) 



  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Combine the flours, baking soda, baking powder, and salt in a mixing bowl.
  3. Combine the plant milk, avocado oil, agave nectar or maple syrup, and almond extract in a separate bowl. 
  4. Add the wet ingredients to the dry and mix until just combined. Fold in the cherries and about ¾ of the vegan chocolate chips until combined.
  5. Spoon the mix into greased or paper-lined muffin tins and top with the remaining chocolate chips. 
  6. Bake for about 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins rest in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
  7. Enjoy! These can also be kept in an airtight container in the fridge for a few days, or the freezer.

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