Ingredients

The following ingredients have 4 Servings
  • 1/3 heaping cup oat flour ((ground from rolled oats))
  • 1 cup whole wheat pastry flour or unbleached all purpose
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/4 cup brown sugar ((or sub honey*))
  • 1/4 cup melted coconut oil ((or sub olive/avocado))
  • 3/4 cup almond milk
  • 1 tsp almond extract
  • 1 heaping cup fresh cherries ((pitted and lightly chopped))
  • 1/4 cup chopped dairy-free dark chocolate ((divided))

Instruction

  • Preheat oven to 375 degrees F (190 C).
  • Combine flours, baking soda, 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 (amount as original recipe is written // adjust if altering batch size). 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.
  • Serve warm with a little non-dairy butter or plain. Store in an airtight container to keep fresh - transfer to freezer after a couple days.