Chocolate Cherry Vegan Muffins

Happy day-after-the-election to my fellow Canadians! Personally, I find politics exhausting. I just have little to no interest in it. Never have. I never used to vote, and I never really cared, only enjoying the benefits of whoever was elected instead of dwelling on the negatives.

Thanks to social media, I was forced to change my ways. If you’re an active participant on one of the many forms of online communication, then it’s pretty hard not to take a peek at what’s being presented to us. It’s hard not to hear all the chatter.

So, I voted.

For the second time this year, I voted. Like a pouty, petulant child, I did some “work” (research), voted, and now I’d like to go back to my playtime, thank you very much. I tried very hard to stay away from Facebook today – as it’s just a reminder that you can not please everyone.

Anyhoo, back to my bubble. I was gifted a lot of cherries a couple of years ago by my mother-in-law. She had pitted them, bagged them up and froze them in block form. There are probably about 10 bags still sitting in my freezer, because I didn’t really know what I wanted to do with them. I cleaned out my big freezer, and decided to also defrost a bag of cherries to see what I was dealing with. It also coincided with my weekly school lunch baking time, so I decided to just use the cherries and make some muffins out of them.

I posted a very similar muffin recipe before (back when I first started this blog), but this time I’ve veganized it. I love the combo of chocolate and cherry, and (in my opinion), needs almond extract instead of vanilla. I have a big bottle of the real stuff, but thanks to a nut-free school, I never get to use it if I want to send them with my kids. So, I also keep a bottle of the imitation stuff for just such an occasion.

Random fact about me: I have a very strong dislike for small batch cooking. It’s ok if I’m testing a recipe that I’m unsure of, but otherwise, I go big – and this recipe is no different. It makes me about 48 muffins (not the mini kind), so if you’re looking for a smaller batch, maybe cut the recipe in half. They do freeze well though, and I love having a variety of snacks on hand to throw into lunches.

And, now I’m still wondering what else I can do with the rest. Anyone have any good cherry recipes?

Chocolate Cherry Vegan Muffins

Yield: 48

Ingredients

  • 3/4 c. Coconut Oil
  • 3/4 c. Vegan Butter (I use Earth Balance)
  • 2 c. Granulated Sugar
  • 1/2 c. Unsweetened plain applesauce
  • 1 tsp. Almond extract
  • 4 c. All purpose flour
  • 2 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 c. Coconut Milk (soured with 2 tbsp lemon juice or vinegar about 5 minutes before using)
  • 1.5 c. Vegan chocolate chips
  • 2 c. Cherries, pitted and halved (if using fresh)
  • Granulated Sugar for sprinkling on top

Instructions

  1. Preheat oven to 350F
  2. In the bowl of a mixer, cream together coconut oil, vegan butter and sugar until pale – about 5 minutes.
  3. Add in applesauce and almond extract and mix until combined.
  4. In separate bowl, sift together the flour, baking soda and salt. Add to mixer until just combined
  5. Add in soured milk, and then fold in the chocolate chips and cherries.
  6. Scoop into lined muffin tin (about 3/4 full – they don’t rise as much as traditional muffins) and bake about 20 minutes (start checking on them at about 15)

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