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.
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
- 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.