Vegan Chocolate Chip Cherry Muffins
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!
Servings: 1 dozen
Ingredients
- 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
NOTE
- 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.
Instructions
- 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.