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)
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Combine the flours, baking soda, baking powder, and salt in a mixing bowl.
- Combine the plant milk, avocado oil, agave nectar or maple syrup, and almond extract in a separate bowl.
- 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.
- Spoon the mix into greased or paper-lined muffin tins and top with the remaining chocolate chips.
- 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.
- Enjoy! These can also be kept in an airtight container in the fridge for a few days, or the freezer.