Healthy Cherry Chocolate Chip Oat Muffins (vegan, gluten-free, refined sugar free)
I love cherry season and we just went cherry picking as a family a few weeks ago. It was so much fun and we got tons of yummy cherries. Of course I had to make something tasty out of these cherries. I love a good muffin so I decided to make these cherry chocolate chip muffins with some of those sweet cherries. These muffins are made with oat and almond flour, which gives it a delicious wholesome, nutty flavor and crumb. If you don’t have oat flour, you can easily make your own by putting rolled oats into your high speed blender (I use my Vitamix) and blend until a fine flour forms. It’s super easy and you can use it right away.
These muffins are naturally sweetened with coconut sugar, which adds the perfect amount of sweetness. The cherries add a sweet, tart, and juicy element and of course, the chocolate chips just tops it off, making these muffins so dang craveable! They are vegan, gluten-free, and refined sugar free. It’s the perfect snack, dessert, or breakfast. These healthy cherry chocolate chip oat muffins are incredibly delicious and just screams summer.
Healthy Cherry Chocolate Chip Oat Muffins (vegan, gluten-free, refined sugar free)
Ingredients
- 1 1/2 cup oat flour (I make my own oat flour in my high-speed blender)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil (or avocado oil)
- 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbsp flax + 5 Tbsp water)
- 1 heaping cup cherries, pitted and chopped
- 1/2 cup rolled oats
- 1/3 cup non-dairy chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with liners or grease very well.
- In a small bowl, combine the ground flaxseed and water to make the flax eggs. Stir and set aside to thicken.
- In a large bowl, add the oat flour, almond flour, baking powder, baking soda, salt, and coconut sugar. Whisk until well combined and there are no clumps.
- In a medium bowl, add the melted coconut oil, flax eggs, almond milk, apple cider vinegar, and vanilla. Whisk until well combined.
- Add the wet to the dry ingredients. Using a spatula, mix until combined. Fold in the cherries, oats, and chocolate chips. Fill each muffin tin to the top. Bake for 25-27 minutes, or until lightly golden and a toothpick inserted in the middle come out clean. Let it cool in the pan for 10-15 minutes. Carefully remove (they are fragile) from the pan and place on a wire rack to cool completely. Enjoy!
