What kind of gluten-free flour should I use for these muffins?

The recipe calls for 1 1/3 cups of gluten-free baking flour. A pre-mixed gluten-free all-purpose blend is recommended for best results.

How do these muffins stay together without eggs?

This vegan recipe uses a 'flax egg' made from 2 tablespoons of flax seed meal mixed with 5 tablespoons of warm water, which acts as a binder.

Can I use frozen cherries instead of fresh ones?

Yes, you can use either fresh or frozen dark cherries, cut in half. Just be careful not to overfill the muffins, as cherries release water during baking.

My muffin batter seems very thick; is that normal?

Yes, the batter will be thick. If it's too thick, the recipe suggests adding an extra 1 tablespoon of unsweetened almond milk to reach the right consistency.

How should I store leftover chocolate cherry muffins?

Store these muffins at room temperature in an airtight container for freshness, or freeze them for up to one month.

8.1K Views 11 years ago

One Bowl Gluten-Free Chocolate Cherry Muffins
[Vegan]

JD By: Jessica DeMarra

Author Bio

Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate.... Read More

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Close-up of several golden-brown One Bowl Gluten-Free Chocolate Cherry Muffins, topped with shredded coconut, on a cooling rack.

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One Bowl Gluten-Free Chocolate Cherry Muffins [Vegan]

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This muffins are borderline cupcakes, but I would personally never put icing on them so I can justify having them for breakfast. They are so chocolately and moist with little hits of cherries and coconut. I like to cover the cherries in a little bit of batter so these ruby... Read More

Ingredients You Need for One Bowl Gluten-Free Chocolate Cherry Muffins [Vegan]

2 tablespoons flax seed meal + 5 tablespoons warm water
1 cup unsweetened applesauce
¼ cup melted coconut oil
½ cup dark brown sugar
¼ teaspoon fine grain sea salt
1 ½ teaspoons baking soda
¼ cup + 1 tablespoon unsweetened almond milk, divided
1 1/3 cups gluten free baking flour
½ cup unsweetened cocoa powder, measured and then sifted
1/3 cup unsweetened shredded coconut + more for garnish
10-12 fresh or frozen dark cherries, cut in half

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How to Prepare One Bowl Gluten-Free Chocolate Cherry Muffins [Vegan]

Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
Serve by itself or with a generous dollop of raspberry jam.
Store at room temperate in an airtight container or freeze for up to one month.