Cherry & Poppy Seed Muffins
What You'll Need
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
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
How to Make It
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.
Try using chili chocolate for a little kick
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