This is a super quick and easy muffin recipe that is completely gluten and dairy free. However, you can use dairy yogurt if you prefer. The chia seeds are optional, and removing them won't change the actual flavour of the muffins, but if you have some in your cupboard I highly recommend adding them for some additional fibre, protein, and omega 3. It's also a great source of magnesium, calcium, and some iron, so why not boost your sweet treats with some extra nutrients.
Chocolate Cherry Muffins
Serves: 12 muffins Prep time: 10 mins Cook time: 35 mins
Ingredients:
2 eggs
1/2 cup + 2 tbsp sugar (I used unrefined cane sugar)
1 tsp vanilla extract
1/2 cup yogurt (I used The Coconut Collaborative plain)
1/2 cup sunflower oil
3/4 cup rice flour
1/4 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp chia seeds
1/2 cup chocolate chips
1 cup frozen cherries
For the chocolate drizzle:
3–4 squares dark chocolate (I used Lindt 70 % cocoa)
1 tsp oil
2 drops vanilla extract
Instructions:
Preheat the oven to 180 degrees and prepare 12 silicone muffin cups or muffin tins.
Whisk the eggs with sugar and vanilla extract, stir in the yogurt and oil, and combine well.
Add the rice flour, almond flour, baking soda, and powder to the wet ingredients and mix.
Stir in the chia seeds and chocolate chips and transfer the batter into the muffin cups or tin.
Add 3 cherries to each muffin and press them down with a spoon if required then transfer them to the oven, and bake for 35 minutes.
Add the dark chocolate with oil and vanilla extract to a small bowl and microwave for about 2 mins to get a runny consistency (do this step when the muffins are cool).
Let the muffins completely cool before drizzling over the melted chocolate.
Store the muffins in an airtight container and consume them within 2–3 days. If not consumed within a day or two, place them in the fridge to avoid mold growth.
