Fluffy Vegan Cherry Muffins
Easy one-bowl vegan cherry muffins made with olive oil, soy milk, coconut sugar, and fresh cherries -- soft, moist, and ready in 40 minutes. No eggs, no dairy.
Ingredients
- 1 cup cherries pitted
- 1 ⅔ cup all-purpose flour
- ½ cup olive oil
- 1 cup vanilla soy milk
- 1 cup coconut sugar or any other sweetener you like
- 1 tsp baking powder
- 1 lemon zested
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, coconut sugar, baking powder, and lemon zest.
- Pour in the olive oil, vanilla extract, and vanilla soy milk, then stir until you get a smooth, lump-free batter.
- Gently fold in the pitted cherries until they are evenly distributed.
- Line a muffin tin with paper liners and divide the batter evenly between them.
- Bake for 25 minutes, until the muffins are risen and golden on top.
- Test for doneness with a toothpick inserted into the centre of a muffin -- it should come out clean. If not, bake for a few more minutes.
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Bake temperature isn't stated in the original method -- a standard 180C/350F is recommended for muffins. You can swap the coconut sugar for any sweetener you like. Use ripe, well-pitted cherries so no pits end up in the batter.