Dark Chocolate Cherry Muffins
DARK CHOCOLATE + CHERRY MUFFINS
These moist, fudgy, chocolate muffins double as cupcakes with a good quality frosting or whipped coconut cream and they really hit the spot when you're craving cake! BONUS: they are made in minutes in your blender or food processor!
Blending the bananas and cherries through the batter make these very moist. The tapioca holds it all together giving a nice springy texture.
Clean ingredients make these a great go to for kids parties and you can even cut back on the maple if you'd like.
I don't know if your kids are like mine; my son loves texture, my daughter not so much! SO if your kids (or you!) aren't too keen on cherries or the texture of fruit in the muffins you can blend the extra 1/2 cup into a smooth batter and sell them as a pure chocolate muffin!
The cherries really do add a depth of black forest like flavour and moisture, so definitely keep them in there. I use frozen cherries and find they work a treat and the work of pitting is done for me!
Be sure to use a good quality large muffin liner or a quality tin (like this one) and remove the muffins from the tin as soon as they are cool enough to grab out! You don't want to let them sweat in the tin.
I hope you enjoy as much as we do!
1 large ripe Banana
1 1/2 cups frozen Cherries (thawed)
1/4 cup Maple Syrup
1/4 cup Avocado Oil ( can sub melted coconut oil)
1/4 cup Milk of choice, I like almond or coconut
3 large free-range Eggs
1 3/4 cups Almond Meal
1/3 cup Cacao Powder
1 teaspoon Baking Soda
1/2 teaspoon fine Sea Salt
Pre-heat oven to 175°C/350°F
Line a muffin tin with large muffin liners and set aside.
In a high powered blender like a Vitamix, or your food processor, blend banana and only 1 cup of the cherries until smooth.
Add all remaining ingredients to your blender/processor in the order listed, reserving the additional 1/2 cup of cherries.
Blend on a low speed or pulse until well combined and smooth. Approx 10 seconds.
Scrape down the sides of the blender/bowl and add the additional 1/2 cup of cherries.
Pulse 2-3 times to incorporate and chop up cherries. You want them just chopped and mixed throughout.
The batter will be wet and pourable.
Using a large ice cream scoop or by pouring from your blender, fill muffin tin or liners 3/4 full.
Bake for 20-22 minutes until cooked through and muffin tops spring back to the touch.
Remove from tin as soon as possible and place on a wire rack to cool.
P.s These are AMAZING as cupcakes topped with a chocolate buttercream, whipped coconut cream or your favourite frosting. Did I already say that? I mean it!!