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Cherry Dark Chocolate Chunk Muffins

Have one for breakfast, dessert or a snack - these muffins are packed with fruit and enough chocolate to make them feel indulgent. The muffins are made with oat and whole wheat flours, just a touch of brown sugar, and without dairy or eggs. They bake up perfectly light and moist. 





  • 1/3 c oat flour
  • 1 c whole wheat pastry flour
  • 1/2 t baking soda
  • 1 t baking powder
  • pn salt
  • 1/4 c brown sugar
  • 1/4 c melted coconut oil
  • 3/4 c almond milk
  • 1 t almond extract
  • 1 1/4 c cherries
  • 1/4 c chopped dark chocolate

Cherry Dark Chocolate Chunk Muffins Directions

  1. Preheat oven to 375F. Line or grease 9 muffin cups.
  2. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt and brown sugar. Combine the almond milk, coconut oil and almond extract in a measuring cup. (If the coconut oil solidifies when it makes contact with the almond milk, microwave in 5-second increments until melted again, but not hot.) Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cherries and chocolate. 
  3. Spoon the batter into the prepared muffin tins (they will be full). Bake 23-25 minutes, until golden brown and a toothpick comes out clean. Let sit in the pan for 5 minutes before transferring to a rack to cool completely.

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