Vegan GF Cherry Chocolate Chip Muffins

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I’m going to tell you right now to plan on doubling this recipe or be ready to make another batch really soon. Because the recipe makes 9 muffins and they lasted about 9 minutes in my house. All my boys loved them. Their friends (even the ones that turn their nose up anytime I mention the word vegan) loved them.

I hardly ever make muffins. My husband makes a pretty great pumpkin muffin recipe every week to take to work and that’s sort of his thing. But I had these wonderful dried tart cherries lying around from my recent trip to Michigan and what goes better with cherries than chocolate?

So I made the muffins this week…

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And vegan muffins couldn’t be easier. Mix the dry stuff together in a bowl. Mix the wet stuff together in another bowl. Combine them and boom…muffin batter.  Then I folded in the cherries and chocolate.

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So, yeah, the recipe makes only 9. I adapted from the Minimalist Baker, which is a great blog, but 9 is not enough. 🙂

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They were really good warm with a little Earth Balance and maybe even some cherry preserves. Super yummy.

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Vegan GF Cherry Chocolate Chip Muffins

Makes 9 🙂

1/3 cup almond meal

1 cup gluten free all purpose flour

1/4 tsp xanthan gum

1/2 tsp baking soda

1 tsp baking powder

pinch of sea salt

1/4 cup brown sugar

1/4 cup melted coconut oil

3/4 cup almond milk (or other non-dairy milk)

1 tsp pure vanilla

1 cup dried tart cherries

1/2 cup vegan dark chocolate chips

Pre-heat oven to 375 degrees.

In a large bowl, combine almond meal, flour, xanthan gum, baking soda, baking powder and salt.

In another bowl, combine brown sugar, melted coconut oil, almond milk and vanilla. If coconut oil clumps up, just warm in the microwave for about 15 seconds.

Add wet ingredients to dry ingredients and whisk until smooth. Fold in cherries and chocolate chips.

Line muffin tin with 9 liners or grease the pan. Fill liners to the top.

Bake 25 minutes or until golden brown. Test doneness by inserting a toothpick which should come out clean. Remove from oven and let cool for at least 5 minutes and transfer muffins from the pan.

Serve with love.

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