Vegan Coconut Cherry Almond Muffins
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.
Breakfast, brunch, comfort food, Dessert, Healthy dessert, healthy food, Muffins
American, english, French
Dark Brown Sugar
OR use only coconut milk or almond milk as you like.
Whole Wheat meal
Use any gluten free mix as you like.
Fresh or preserved or Frozen
Coarse Sugar to sprinkle on muffins
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.
Use any non-dairy milk you like in place of almond and coconut milk.
Use 100% gluten free flour mix if you like in place of almond and wheat flours.
Skip the coarse sugar on top to keep the recipe fully refined sugar free.
Replace coconut oil with a mixture of vegetable and almond oil if you like.
Almond milk, baking, baking made easy, Best Recipes, Breakfast, cherries, cherry almond muffins, coconut, comfort food, dairy free, Desserts, healthy desserts, muffins, vegan
A Recipe from Parveenskitchen.com