Muffin

One year ago if someone would have mentioned whole wheat muffins I would have thought of dry, unappetizing bricks. I couldn’t be more wrong. These plant-based are delicious. 

Now that I’ve been enlightened I think of delicious treats, add in a little fruit and I think of tiny bites of heaven. I love a good whole wheat product. 

Before we transitioned to a plant-based diet, my idea of muffins were closer to cupcakes. Super sweet and full of oil.

These muffins have no added fat or dairy making them a healthy choice.

Whole Wheat Cherry Muffins

These are a nice dessert, snack or as an addition to bunch.  You can substitute blueberries for the cherries for variety. These are not super sweet which I know a lot of you appreciate.

How to Make Whole Wheat Cherry Muffins

Ingredients

• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup turbinado sugar
• ½ cup applesauce
• 1 cup plant milk
• 1 cup diced cherries (I use frozen cherries that I buy from Costco)

Instructions

Step 1 – Preheat

Preheat oven to 350 degrees.

Step 2 – Mix

In a big bowl, mix all dry ingredients (flour, baking powder, baking soda, salt, sugar).

Step 3 – Add Applesauce and Milk

Add applesauce and milk and mix.

Step 4 – Add Cherries

Add cherries and mix until just combined.

Step 5 – Pour Batter

Pour batter into paper muffin liners until 2/3 full.

Step 6 – Bake

Bake for 25 minutes.

Step 7 – Test

Test for doneness with a toothpick. Then let cool.

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