Secretly Healthy Chocolate Cherry Muffin Recipe
The motivation for this Secretly Healthy Chocolate Cherry Muffin Recipe comes from the same place as most of my muffin collection… it’s was our turn to bring snacks at Lil Dude’s school. This recipe is 100% whole grain, but that isn’t the only thing that makes this recipe healthier. Pumpkin puree makes them moist, flax meal adds healthy omega’s, oat bran adds fiber, and the chocolate yumminess comes from cocoa powder… meaning we get the antioxidants, without the extra fat. All combined, these Secretly Healthy Chocolate Cherry Muffins are perfect for the preschool set!
These muffins are not too heavy, they have a light almost cupcake like textures, so they’d also make a healthier cupcake for a birthday party or special occasion treat. Especially if you added the chocolate chips!
Black Forest Muffins!
I love to bake muffins in the mini bundt tins, the shape makes any muffin a little more interesting!
Preheat the oven to 375 Degrees
Ingredients For the Secretly Healthy Chocolate Cherry Muffin Recipe
1 1/4 Cups of Whole Grain Pastry Flour
1/2 Cup of Oat Bran
2 tablespoons of Flax Meal
1 Cup of Cocoa Powder
1/2 Cup of Sugar
1 Teaspoons of Baking Soda
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt3/4 Cup of Yogurt
3/4 Cup of Milk
I cup of Pumpkin Puree
2 Eggs
1 Tsp of Vanilla
1/3 of Cup of Grapeseed Oil1 Cup of Frozen Cherries — Chopped Chunky
Going for an extra special treat? Add 1/2 cup of dark chocolate chips!
Chocolate Cherry Muffin Recipe Instructions
Sift the cocoa powder – or things will be a lumpy mess! Combine the dry ingredients together in a large bowl, the mix the wet ingredients together in a separate bowl. Form the dry ingredients into a well-like shape. Pour the liquid in the middle and blend all the ingredients well. Once everything is almost mixed add the chopped frozen cherries.
Spoon the batter into an oiled mini bundt pan or lined muffin tins.
Bake for 12 minutes or until an inserted toothpick comes out dry. Another way to test if they are done… press down lightly on the muffins. If they are done, they will bounce back, not done, your finger print will remain.
This recipe makes 24 smaller muffins!
Tip: If you are going to dust in powdered sugar, do it just before serving… otherwise it will just absorb into the muffin… leaving none of the pretty finish!
{ 2 comments… add one }
Good recipe. Great texture. One comment – could be a little sweeter, especially for kids. But nothing a little jam won’t fix. Also, used coconut milk in place of the dairy. Wonderful!
Julie, I purposely keep the sugar AS LOW as I can… especially for the preschool set. Try upping it by 1-2 Tablespoons at a time to get the lowest amount of sugar you can – while still enjoying the muffin! If you are brave you can taste the batter… which is what I do… but it does contain raw egg… so batter tasting is not without risk!