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 treasures will reveal themselves when you take a bite.
One Bowl Gluten-Free Chocolate Cherry Muffins [Vegan]
What Ingredients Do You Need To Make 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
How To Make 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.
The scoop is not a requirement but it is just a helpful tool
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