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Cherry & Chocolate Muffins [vegan] | The Flexitarian

Chocolate & Cherry Muffins [vegan]

Soft and juicy on the inside with a crumbly oat topping, these chocolate & cherry muffins make such a delicious treat.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 190 kcal

Equipment

3 mixing bowl
1 12-hole muffin tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 100 g rolled oats
  • 240 ml dairy-free milk
  • 1 tablespoon milled chia seeds
  • 150 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 150 g light brown soft sugar
  • 120 ml vegetable oil
  • 1 ½ teaspoon vanilla extract
  • 1 overripe mashed banana (around 100g / 1/3 US cup of flesh)
  • 150 g frozen cherries,, halved
  • 75 g dark chocolate chips

FOR THE OAT TOPPING:

  • 2 tablespoons rolled oats
  • 2 tablespoons plain flour
  • 2 tablespoons light soft brown sugar
  • 1 tablespoon vegetable oil (neutral tasting)

Instructions
 

  • Mix together the rolled oats, dairy-free milk and milled chia seeds. Set aside for 20 minutes.
  • Prepare the oat topping by mixing together in a small bowl 2 tablespoons rolled oats, 2 tablespoons plain flour, 2 tablespoons light soft brown sugar and 1 tablespoon of vegetable oil. Set aside.
  • After the oats have been soaking for 10 minutes, preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
  • In a medium bowl, mix together the plain flour, baking powder, bicarbonate of soda and light brown soft sugar.
  • In a separate bowl mix together the vegetable oil, vanilla extract and mashed banana.
  • Mix the dry and wet ingredients until well combined. Fold in the cherries and chocolate chips.
  • Spoon the batter evenly into each muffin paper baking case in the muffin tin. Share the oat topping evenly between the muffins
  • Place in the oven for around 25mins. Insert a skewer to check they are cooked. A skewer should come out clean.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 36gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 150mgPotassium: 141mgFiber: 2gSugar: 17gVitamin A: 80IUVitamin C: 1mgCalcium: 92mgIron: 1mg

Find this recipe online:

Chocolate & Cherry Muffins [vegan]

https://theflexitarian.co.uk/recipe-items/chocolate-cherry-muffins-vegan/