For the love of chocolate how is it already February?! Seems like just last week it was Christmas and I just wish I could slow time down. I guess on a positive note February is a month full of love and chocolate! Is there any better way to start any day than chocolate? Sorry that really wasn’t a question and I hope you said YES! If you didn’t than you definitely need to whip up a batch of these Chocolate Cherry Oat Muffins!
I have a special spot for Black Forest Cake, or a simple chocolate cherry cake my mom use to make just sprinkled with powdered sugar and not all the fancy layers. S, my oldest daughter, loves it too and when I came home a couple weeks ago to a chocolate cake on a Monday night I honestly thought she made it. Nope it was just a chocolate cake and exactly one week to early to celebrate National Chocolate Cake Day, which was even funnier when we found out last week.
Since my love, craving, for all things oats is still strong I was going to whip up a Chocolate Cherry Bread but instead made muffins at A’s (youngest daughter) request. After a few batches, which kept disappearing as everyone who came through the doors was testing them I decided a balance between healthy and not so healthy canned cherry pie filling was best. Yes there will be an option in the notes for a healthier version with frozen cherries, they look great but the cherry flavor isn’t there and they can’t compare.
I mean really thought if you aren’t going to enjoy it a healthier option might not always be best. I’ll just say if I had the choice between the 2 I would hands down make ones with pie filling or not make them but that’s just my personal preference.
There are however healthier canned cherry pie filling/topping options out there and I tried both. The no sugar added will not be as sweet and you can play with adding sugar or even make your own cherry pie filling. There was a seasonal cherry pie filling from Whole Foods that was great, was sweet and didn’t have high fructose corn syrup but is now out of stock for the season. So I will just say use what you want to use, the sweetness of these muffins will depend on what you use as there is no other added sugar. Well other than the chocolate chips which I use no sugar added Lily’s Dark Chocolate Chips or Hu Chocolate. So I guess it kind of offsets the sugar in the pie filling, again up to you.
The result of balance.. Delicious light yet fudgey chocolate muffins oozing with cherry goodness that have protein, fiber, antioxidants, are filling and will satisfy you! Did I mention they’re delicious? Seriously the sweetest way to start any day! If you have an extra they’re also a great afternoon snack, just saying.
Even better for a Monday morning, I mean it is Muffin Money, I mean Meatless Monday! There are more great recipes linked up below for Meatless Monday and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
|Prep Time||15 minutes|
|Cook Time||25 minutes|
- 1 1/4 c oat flour, rolled outs ground into flour
- 1/3 c cacao/cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 large eggs
- 1/4 c coconut oil, avocado oil, or butter, melted (I like to do 50:50 dairy free butter and avocado oil)
- 1/2 tsp almond extract
- 1 1/2- 1 2/3 c canned cherry pie filling/topping (use the remaining for topping if desired or save for another use)
- 3 oz chopped dark chocolate, 1/2c chocolate chips plus more for top optional (Lily's Sweets Dark Chocolate Chips or chopped Hu Simply Dark Chocolate)
- Peheat oven to 350F.
- Using a food processor, I used a mini one, grind oats to a flour texture if not using oat flour.
- In a medium bowl combine ground oats, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine eggs, oil/butter, and almond extract with a hand mixer or whisk.
- Add the dry ingredients into the wet and mix until just combine.
- Using a spatula fold in cherry pie filling and chocolate.
- Spray muffin tin or line with liners.
- Spoon mixture into muffin tin, about one slightly heaped ice cream scoop if using one.
- Top with additional chocolate, and or a cherry if you want to use up remaining filling, if desired.
- Bake for 25-28 minutes or until set and toothpick comes out clean.
- Let cool slightly before removing from pan and cooling completely on a wire rack.
If wanting to use frozen cherries instead of canned pie filling/topping use 1 cup of frozen cherries rough chopped and add 1/2 cup of maple syrup or honey.
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I do love the cherry and chocolate combination! These look so good and I bet they are fantastic warm right out of the oven