Healthy Cherry Chocolate Oat Muffins
40 minutes
1242 reads
About Healthy Cherry Chocolate Oat Muffins
Imagine sinking your teeth into a warm, tender muffin bursting with juicy cherries and rich dark chocolate. These Healthy Cherry Chocolate Oat Muffins are not only incredibly delicious but also guilt-free, making them the perfect treat any time of day.Made with wholesome ingredients like oats and whole wheat flour, these muffins offer a satisfyingly nutritious twist on a classic favorite. Naturally sweetened and packed with flavor, they're ideal for breakfast, brunch, or a quick afternoon pick-me-up.Experience the perfect balance of wholesome goodness and decadent indulgence with every bite. You won't believe how easy they are to make!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Oat Flour
- 1/3 cup Whole Wheat Flour whole
- 1 tbsp Baking Soda
- 1/4 cup Sugar (or granulated sugar), brown
- 1 tbsp Cocoa Powder
- 1 1/2 tsp Salt
Wet Ingredients
- 1/4 cup Canola Oil (or olive oil)
- 3/4 cup Low-Fat Milk
- 1 tbsp Almond Extract
- 1 Large Egg
Instructions
- Preheat oven to 350°F. This higher temperature promotes better rising and browning.
- In a large bowl, whisk together the oat flour, whole wheat flour, brown sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the canola oil, low-fat milk, almond extract, and egg.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the chopped dark chocolate and pitted cherries.
- Line a muffin tin with paper liners or grease the tin. Fill each muffin cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Recipe Notes
Good To Know
- If you want to skip the egg, use 1/2 tablespoon of baking soda.
- For extra bursts of cherry flavor, fold in a handful of chopped dried cherries along with the fresh ones—they add a pleasant chew and intensify the fruity notes.
- If you prefer a dairy-free version, substitute the milk with unsweetened almond or oat milk, and use a neutral-flavored plant-based oil instead of canola.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack; this helps set their structure and prevents crumbling, especially due to the moisture from the cherries.
- Serve these muffins warm with a dollop of Greek yogurt or a drizzle of tahini for a delicious breakfast or snack with added creaminess and protein.
Expert Tips
- Don't overmix the batter. Overmixing develops gluten, leading to tough muffins.
- Fill muffin liners almost to the top for nicely domed muffins.
- Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready.
Storage Instructions
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 20gProtein: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgSodium: 380mgSugar: 7g
Monika Patel
Articles: 71
4 Comments
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This is wonderful! Can’t wait to taste it.
This looks so tasty! Thank you.
Hey Monika, When you describe your recipe, I feel I am actually seeing you cook and I can imagine the whole storyline between you, your maa and your playing around with the ingredients. your mum would be so proud of you!!
This is wonderful! Can’t wait to taste it.