Cherry Muffins
Sweet, simple, and bursting with the flavor of fresh cherries! These quick and easy plant-based muffins are perfect for breakfast, brunch, afternoon snack, even dessert!
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Servings: 12
Calories: 169kcal
Ingredients
- vegan egg replacer equivalent of 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 cup + 1 tablespoon granulated sugar divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup oat milk or other mild-flavored plant milk
- 1/2 teaspoon almond extract
- 1 cup fresh cherries pitted and quartered
Instructions
- Preheat the oven to 400°F. Line a 12-muffin tin with paper liners. Prepare egg replacer according to package directions; set aside.
- In a medium mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
- In a small mixing bowl, whisk together the oil, milk, egg replacer, and almond extract.
- Pour the oil mixture into the flour mixture.
- Stir until fully incorporated. The mixture will be thick; more like a dough than a batter.
- Gently fold in the cherries.
- Spoon the muffin mixture evenly into the prepared muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
- Bake 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set on a wire rack to cool then serve.
Nutrition
Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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