Recipes » Desserts » Cherry & Poppy Seed Muffins
T. Colin Campbell Center for Nutrition Studies
Spicy Cherry & Poppy Seed Muffins Recipe

Cherry & Poppy Seed Muffins

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
These soft, moist muffins are a delight! The cinnamon and cardamom give them a warm spiced flavor that goes well with the cherries.
Prep: 15 mins Cook: 30 mins Total: 45 mins Yield: 12 big muffins

Ingredients

Ingredients

Dry Ingredients

  • 1 cup buckwheat flour (substitute any flour of your choice)
  • 1 ¼ cups oat flour (substitute any flour of your choice)
  • 2 Tbsp poppy seeds
  • 2 tsp cinnamon
  • ½ tsp cardamom
  • 2 tsp baking powder

Wet Ingredients

  • 10 dried figs, chopped
  • 1 cup unsweetened plant-based milk
  • 2 ripe bananas
  • 2 heaped Tbsp unsweetened applesauce
  • 2 Tbsp peanut butter
  • Pinch of sea salt (optional)
  • ½ cup vegan dark chocolate, chopped
  • 24 cherries, fresh or frozen

Instructions

Instructions

  • 1. Preheat oven to 355 degrees F (180 C).
  • 2. Chop the figs and soak in plant-based milk for at least half an hour.
  • 3. While the figs are soaking finely chop the chocolate and set it aside. Combine all other dry ingredients in a bowl. Place the figs and milk in blender. Add all the remaining wet ingredients and blend until smooth.
  • 4. Pour the wet mixture on dry ingredients and mix well. Make sure there are no lumps. Stir in chopped chocolate.
  • 5. Fill 12 muffin forms (I use silicone forms) with the batter and place two cherries into each muffin.
  • 6. Bake for 25-30 minutes. Let cool a bit before removing from the forms.

Cooking Tips

Cooking Tips

  • 1. Try using chili chocolate for a little kick

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