Moist wholesome sugar free muffins that are not your usual butter/sugar filled muffin. These Cherry Muffins are naturally sweetened with pureed dates and loaded with cherries for some nutritious healthy sweetness.
300gwhole spelt flour[2 1/2cups] whole wheat flour* is also good, see notes
2teaspoonsbaking powder
1/4teaspoonbaking soda
1tablespooncornstarch
1/8teaspoonsalt
1/4cup[20 g] desiccated coconut flakes
Pinchcinnamon
Wet mix -
170gdates[1 cup, about 15], pitted (weighed after being pitted)
100mlwarm water[1/3 cup + 1 tablespoon + 1 teaspoon]
240mlcanned coconut milk[1 cup]
60mlmelted coconut oilor olive and sunflower oil are also good, [1/4 cup]
1teaspoonvanilla extract
1/2teaspoonalmond essenceoptional
1tablespoonrice vinegaror apple cider vinegar
Filling -
170gfrozen or fresh cherriespitted and cut into halves or quarters [1 1/4 cup]
Notes:
*If using whole wheat flourinstead of spelt, add 2 - 3 tablespoons extra water or coconut milk
Instructions
Place the dates in a bowl and cover with 100 ml warm water. Leave them to soak for about 20 - 30 minutes.
Line a muffin tray with some baking cups or cupcake liners and set aside.
Preheat the oven at 200C/400F.
Place the softened dates along with the water that they have been soaking in in a blender.
Add the rest of the wet ingredients except the oil (i.e. coconut milk, vanilla extract, almond essence and rice vinegar).
Process until smooth.
In a mixing bowl, mix all the dry ingredients together.
Make a hole in the centre and pour in the wet ingredients from the blender.
Add the oil. Stir it with the wet ingredients.
Then start to mix the wet ingredients with the dry.
When the mixture is half wet, add the cherries.
Continue to mix until everything is well combined. But do not over mix the batter.
Immediately fill each cup of the tray with the batter almost up to the brim.
Bake for the first 15 minutes at 200C/400C then lower the heat to 180C/350F and continue baking for another 15 minutes.
Remove from the oven and let cool completely before serving.
Notes
These muffins will keep for 1 day in an airtight container on the counter. If you want to keep them for longer (2 - 4 days), place the container in the refrigerator as the fruits may cause the muffins to go off more quickly if left on the counter. I like to just reheat them for a few minutes in the oven before serving. Enjoy!Original recipe post on Veganlovlie.com - Cherry Sugar Free Muffins - https://veganlovlie.com/cherry-sugar-free-muffins/