GLUTEN-FREE CHOCOLATE CHERRY MUFFINS [VEGAN]

RECIPE MONSTER

ONE BOWL GLUTEN-FREE CHOCOLATE CHERRY MUFFINS [VEGAN]

THIS RECIPE IS :

Dairy FreeKid-FriendlySoy FreeVeganWheat Free

SERVES

10

COOK TIME

22

INGREDIENTS

• 2 tablespoons flax seed meal + 5 tablespoons warm water
• 1 cup unsweetened applesauce
• ¼ cup melted coconut oil
• ½ cup dark brown sugar
• ¼ teaspoon fine grain sea salt
• 1 ½ teaspoons baking soda
• ¼ cup + 1 tablespoon unsweetened almond milk, divided
• 1 1/3 cups gluten free baking flour
• ½ cup unsweetened cocoa powder, measured and then sifted
• 1/3 cup unsweetened shredded coconut + more for garnish
• 10-12 fresh or frozen dark cherries, cut in half

PREPARATION

1. Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
2. In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
3. Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
5. Serve by itself or with a generous dollop of raspberry jam.
6. Store at room temperate in an airtight container or freeze for up to one month.