Vegan Coconut Cherry Almond Muffins

While the cherries are in season, I wanted to make the classic Cherry Almond muffins but to suit my taste, vegan and very very delicious. Adding Coconut in any form to the baked goods enhances the taste of the other ingredients and the same is true for my Vegan Coconut Cherry Almond Muffins.

These muffins are perfect – vegan, gluten-Free if you want to use any gluten free flour mix. But I didn’t go 100% gluten-free this time. I used a mix of almond flour and whole wheat meal. So go wild with your flour choice.

The real coconut flavor comes from the coconut oil and a little coconut milk. I also used a little almond milk to the muffin mix. Adding this delicious milk mix gives the wonderful coconut and almond flavors to these muffins.

Vegan Coconut Cherry Almond Muffins

Parveen’s Kitchen

Delicious vegan coconut cherry almond muffins which are so simple, packed with juicy cherries and crunch almonds and a subtle coconut flavor thanks to the coconut oil and coconut milk.

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Prep Time 15 mins

Cook Time 35 mins

Course Breakfast, brunch, comfort food, Dessert, Healthy dessert, healthy food, Muffins

Cuisine American, english, French

Servings 6 Muffins

Calories 165 kcal

Ingredients

  

• 60 ml 1/2 Cup Coconut Oil
• 100 gm 1 Cup Dark Brown Sugar
• 50 ml 1/2 Cup Coconut Milk
• 50 ml 1/2 Cup Almond Milk OR use only coconut milk or almond milk as you like.
• 1 tsp Vanilla Extract
• 90 gm 3/4 Cup Almond Flour
• 60 gm 1/2 Cup Whole Wheat meal Use any gluten free mix as you like.
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 100 gm 1 Cup Pitted Cherries Fresh or preserved or Frozen
• 30 gm 1/4 Cup Sliced Almonds
• 2 tbsp Coarse Sugar to sprinkle on muffins Optional

Instructions

 

• Preheat the oven to 180 degrees Celsius
• In a large mixing bowl add the coconut oil and the brown sugar. Mix well.
• Add the coconut & almond milk, vanilla extract to the oil-sugar mixture and whisk well.
• Add the almond flour, whole wheat meal, baking powder, baking soda, salt. Mix just until combined.
• Add the pitted cherries and the sliced almonds to the muffin batter and fold them in.
• Divide the batter equally into 6 muffin holes of a lined muffin tray.
  
• Sprinkle coarse sugar on top of each muffin.
  
• Bake at 180 degrees Celsius for 30-35 minutes until golden on top.
• Serve warm with milk and more almond slices on top.
• Enjoy.

Notes

1. Use any non-dairy milk you like in place of almond and coconut milk.
2. Use 100% gluten free flour mix if you like in place of almond and wheat flours.
3. Skip the coarse sugar on top to keep the recipe fully refined sugar free.
4. Replace coconut oil with a mixture of vegetable and almond oil if you like.

Keyword Almond milk, baking, baking made easy, Best Recipes, Breakfast, cherries, cherry almond muffins, coconut, comfort food, dairy free, Desserts, healthy desserts, muffins, vegan