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