Vegan Cherry Chocolate Muffins
Sweeten up your favorite breakfast foods with fresh fruits this summer. These Vegan Cherry Chocolate Muffins are free of the top 8 allergens and perfect for the whole family!
Ingredients
- 2 cups all-purpose gluten free flour , sifted
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 2 teaspoons coconut oil liquid
- 1 cup oat milk or your favorite plant-based milk
- 1/2 teaspoon apple cider vinegar
- 3 Tbs unsweetened Organic applesauce
- 1/2 cup chopped dark chocolate morsels divided
- 1 cup cherries roughly chopped
- 15 whole cherries pitted and halved
Instructions
- Pre-heat oven to 350°F
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisk, then add in coconut oil, almond milk, and apple cider vinegar and whisk again until it's a smooth batter.
- Fold in half of the chopped chocolate and the halved cherries.
- Fill the muffin batter in muffin wrappers or use a lightly oiled muffin pan. Add the rest of the chopped chocolate and put a whole, pitted cherry on top of each muffin. Bake the muffins in the oven for about 25 minutes or until golden. Let them cool in the pan for 5 minutes. Remove from pan and allow to rest on a wire rack for 5 additional minutes.
Notes
I add applesauce to all of my muffin recipes. It makes them super moist and even more delicious. Because of this additional incorporation of liquid, I tack on about 5-7 more minutes of baking time. I also used vegan dark chocolate morsels!