Moist, chocolatey, maple-sweetened muffins with a tart cherry twist — made entirely vegan and gluten-free with oat flour.
🧁 Ingredients
1. 2 large, very ripe bananas, mashed (about 1 cup/ 240 g)
2. Maple syrup (l/4 cup/ 60 ml)
3. Light oil or Applesauce (1/4 cup/ 60 ml)
4. Plant-based milk (1/4 cup/ 60 ml)
5. Vanilla extract (1 teaspoon, 5 ml.)
6. Oat flour (1 1/4 cup, 125 g.) *Gluten-Free is best <--------Shop Amazon!
7. Unsweetened cacao (1/4 cup, 25 g.) <-----<--Shop Amazon!
8. Baking powder (1 teaspoon, 5g.)
9. Baking soda (1/2 teaspoon, 2.5 g)
10. Salt (1/4 teaspoon, 1 g.)
11. Dried, fresh, or frozen sour cherries (1/2 cup, 75g) <--Shop Amazon!
12. Optional: Vegan chocolate chips (1/4 cup, 40g) <-----Shop Amazon!
👩🍳 Instructions
1, Preheat oven to 175°C (350°F). Line or grease a 6-cup muffin tin.
2. Mash bananas in a large bowl. Add maple syrup, oil/applesauce, plant milk, and vanilla. Stir to combine.
3. In a separate bowl, whisk together oat flour, cacao, baking powder, baking soda, and salt.
4. Add dry ingredients to the wet mixture. Stir gently until just combined.
5. Fold in cherries and optional chocolate chips.
6. Spoon batter evenly into muffin cups. Fill almost to the top for large muffins.
7. Bake for 22–26 minutes, or until a toothpick comes out with just a few moist crumbs.
8, Cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.
✅ Ta da!
These muffins are a delicious way to enjoy whole-food ingredients in a deeply satisfying treat. Chocolate, banana, and cherry—together at last in a healthy indulgence!
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