Vegan Chocolate Chip Cherry Muffins are low-fat, full of rich chocolate flavor thanks to lots of dark cherries pureed and mixed into the batter! Oil-free option!
VEGAN CHOCOLATE CHIP CHERRY MUFFINS
These are so rich and chocolatey, you will be amazed. I work hard to make my recipes taste just as fabulous as the butter and sugar loaded ones that I used to make prior to becoming vegan.
This is an older recipe that I originally created with oil and sugar. I’ve now made these Vegan Chocolate Chip Cherry Muffins healthier and with almost half the fat, but it tastes even better. My husband and I couldn’t believe it! I went from 1/4 cup oil to only 1 tablespoon and we found we preferred the less oily taste. It made them less heavy. Finally, I changed the sweetener to using natural maple syrup, instead of all dry sugar.
The fat content went from 11 grams to 6.9 per muffin….not too shabby, huh! You can even sub that oil with applesauce if you like. Still good.
The result is a lighter, fluffier and perfectly moist vegan chocolate cherry muffin. Muffins should be moist and light, not heavy or gooey. Using the syrup and the cherries take care of the moisture in the recipe, so butter and oil isn’t really needed. The cherries also intensify the chocolate flavor, which is another purpose to them. These are also nut-free!
Note: This recipe is from my old blog, The Healthy Flavor, before I created The Vegan 8, so it is not gluten-free or 8 ingredients, but it is still an insanely delicious recipe that I wanted to keep on here for my readers. Enjoy!
OTHER VEGAN MUFFIN RECIPES TO TRY:
- Vegan Gluten-free Double Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Best Chocolate Chip Muffins
- The Best Vegan Fluffy Blueberry Muffins
Vegan Chocolate Chip Cherry Muffins
- 1 1/2 cups (192g) whole wheat pastry flour
- 1/4 cup (24g) unsweetened cocoa powder
- 1/2 cup (96g) organic coconut palm sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- One 16 oz bag of frozen dark cherries
- 2 teaspoons (10g) apple cider vinegar
- 2 teaspoons (10g) vanilla extract
- 1/4 cup (60g) canned "lite" coconut milk (I use Thai Kitchen brand)
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1 heaping tablespoon (15g) grapeseed oil OR applesauce for oil-free
- 3/4 cup (150g) vegan dark chocolate or semi-sweet chocolate chips
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- Preheat the oven to 350°F (177°C). Line a 12 cup muffin pan with decorative paper liners. I like the stay-brite liners from Reynolds. They do not stick, they cook perfectly and the paper liners retain their beautiful pattern and color.
- In a large bowl, combine all the dry ingredients through a fine mesh strainer. This ensures a soft, light cupcake with no lumps. Whisk until everything is evenly distributed. I like to use my hand as well to make sure the leavening agents are mixed well. Stir in the chocolate chips. I like to do this now to avoid over mixing the wet batter at the end.
- In a small saucepan, add the frozen cherries and turn the heat to low. Once it is simmering, stir and mash with a fork making sure they are heated through and no longer frozen. This should only take a couple of minutes. Pour into a food processor and pulse a few times until it forms an applesauce consistency, do not fully puree into liquid! Let it cool a few minutes. Measure out a cup and save the rest for a smoothie or mixed into your oatmeal.
- In a separate bowl, combine all the wet ingredients and the cooled cherry jelly. Whisk everything really well. Add the wet ingredients slowly to the dry ingredients and gently fold in everything with a spoon until just combined, do not over mix. Divide the batter evenly into a 12 cup muffin pan lined with paper liners, using an ice cream scooper. Add a few chocolate chips on the top of each one. Bake for 15-20 minutes. They are done when the toothpick comes out with just a few crumbles on it. Mine were done at 18 minutes. Cool in the pan for 10 minutes and then transfer to cool completely on a rack.