Wednesday, March 4, 2015

Dark Chocolate Cherry Muffins

1/3 heaping cup oat flour (ground from rolled oats)
1 cup unbleached all purpose
1/2 tsp baking soda
1 tsp baking powder
pinch salt
1/4 cup brown sugar
1/4 cup melted coconut oil
3/4 cup almond milk
1 teaspoon almond extract
1 heaping cup fresh cherries, pitted and lightly chopped
1/4 cup chopped dark chocolate, divided

Preheat oven to 375F.

Combine flours, baking powder, salt and brown sugar in a mixing bowl.

Measure out almond milk in a liquid measuring cup, then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again. Add wet to dry ingredients and whisk until just combined.

Fold in cherries and 3/4 of the dark chocolate until just combined. Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate. They will be full; just the way I like them.

Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Adapted From

makes 9 muffins
172 calories  |  7.5g fat  |  21.8g fat  |  2.5g protein