Chocolate and Sour Cherry Chia Muffins

Vegan, low preservatives


1 ¼ cup almond meal

1 cup oat flour

3 ½ tablespoons raw cacao powder

½ cup plus 3 extra tablespoons coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

3 tablespoons chia seeds, soaked in ½ cup water for 15mins to 1 hour

1 cup canned apple puree or applesauce

1/3 cup mild flavoured olive oil or coconut oil

1 tablespoon vanilla extract

670g jar morello cherries (well drained)

Prep time

10-15 mins

Cooking time

45-55 mins


This recipe serves up to 12


  1. Preheat oven to 175°C. Line a muffin tray with muffin liners
  2. In a large bowl stir together the flours, raw cocao, coconut sugar, baking powder, baking soda and salt.
  3. In a small bowl combine chai and water mixture, applesauce, oil, vanilla. Whisk until smooth.
  4. Add the wet ingredients to the flour mixture and gently stir until combined. Gently fold through the well-drained morello cherries
  5. Spoon the batter into 12 muffin pans and bake for 25-30 mins.
  6. Let cool for 5 minutes then transfer the muffins to a wire rack to completely cool.
  7. Can be stored in an airtight container for 2 days or in the fridge for 5 days.