one green planet
one green planet

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]

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Serves

10

Cooking Time

22

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]

  1. Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve by itself or with a generous dollop of raspberry jam.
  6. Store at room temperate in an airtight container or freeze for up to one month.

Notes

The scoop is not a requirement but it is just a helpful tool

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Jessica DeMarra

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Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.

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