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    Black Forest Cherry Muffins

    Published: June 6, 2016. Last Updated: March 15, 2022 by: Ginny McMeans

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    Black Forest Cherry Muffins are piled high in a turquoise bowl> It's sitting on a cooling rack with more muffins in front with one broken open.

    Black Forest Cherry Muffins are moist and easy. Packed full of cherries and a bit of chocolate these muffins are also dairy free. Great for breakfast and as a snack.

    Black Forest Cherry Muffins are piled high in a turquoise bowl data-lazy-srcset= It's sitting on a cooling rack with more muffins in front with one broken open." width="600" height="900">Black Forest Cherry Muffins make a fantastic breakfast and they are also satisfying enough for a dessert. No frosting necessary.

    The early summer is here and cherries are ready for the picking. If you are lucky enough to be near some cherry orchards then make it an outing.

    Picking your own fruit is so much fun. If you can't make it then the farmer's market will have some and there is always the grocery store.

    Since cherries are in season right now the price will be better too.

    We went picking and got way to many to use right now so you know me. I froze a bunch. This recipe is wonderful using defrosted cherries too so make sure you get plenty.

    Black Forest Cherry Muffins in a muffin tin with one broken open so you can see the muffin packed full of cherries.

    Also, my husband has run out of sweet snacks and all the cherries gives me a chance to make these muffins again.

    There are little bits of chocolate spread throughout too and the texture is moist. Combined with the cherries Black Forest Cherry Muffins have become one of our favorites.

    It sounds like my husband is a fatty. Nope. I just make him sound that way. He doesn't pig out and he's a very healthy eater. A grazer of small healthy food but he does enjoy his sweets on occasion.

    I don't know if you can tell but there was one missing when I took the photos below.

    Black Forest Cherry Muffins broken open in a muffin tun and sitting in front of a carton of Silk cashewmilk.

    Seasonal cooking is the best way to cook. It is not only more flavorful but buying seasonally is less expensive.

    June is the beginning of summer and fruits and vegetables are starting to come with a wide variety of choices.

    Cherries are at the front of the pack and one of my favorite fruits of all time. Shopping at local farmer's markets is my favorite way to shop too.

    You can get out in the fresh air and schmooze with your neighbors while having fun shopping.

    The farmers and sellers will be able to answer any questions you have about their produce. What a great way to shop. Most often the fruits and vegetables are also organic.

    You know when you're trying to plan your meals for the week or just plain trying to figure out what to make for tonight? Well, shopping seasonally also helps you be organized.

    It reigns in your brain so that your options are fewer and planning goes much more quickly.

    I made a list of most of the options that are available this month. Some are at the end of their growing season and some are at the beginning.

    Either way, you can see the choices are abundant.

    Why don't you get cherries while you can and make these Black Forest Cherry Muffins first?

    Seasonal Produce List!

     artichokes

    asparagus

    arugula

    apricots

    avocado

    beets

    blackberries

    blueberries

    bok choy

    boysenberries

    cabbage

    carrots

    cauliflower

    celery

    chard

    cherries

    collard greens

    corn

    cucumbers

    eggplant

    endive garlic

    figs

    green beans

    herbs

    kale

    leeks

    lettuce

    mushrooms

    nectarines

    okra

    onions

    peaches

    peas

    peppers, sweet

    plums

    potatoes

    raspberries

    scallions

    shallots

    spinach

    sprouts

    strawberries

    summer squash

    tomatillos

    tomatoes

    Black Forest Cherry Muffins piled high in a turquoise bowl against a green background and black wire rack.

    This post contains affiliate links. Read my disclosure policy here.

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    Black Forest Cherry Muffins have little bits of chocolate too.

    Black Forest Cherry Muffins

    Ginny McMeans
    Black Forest Cherry Muffins are packed full of cherries and a bit of chocolate.
    5 from 4 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine Muffins
    Servings 12 Muffins
    Calories 163 kcal

    Ingredients
      

    • 1 cup whole wheat flour
    • 1 cup unbleached flour
    • 2-½ teaspoons baking powder
    • ¾ cup coconut sugar
    • 1 Tablespoon cocoa powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ¼ teaspoon salt
    • 1 cup Silk's Unsweetened Cashewmilk
    • 2 tablespoons egg replacer and 6 tablespoons water I use chia eggs as my egg replacer of choice. If you use the seeds without making them a flour then let them set in the water longer. About 20 minutes
    • ¾ cup frozen cherries chopped up in little chunks
    • ½ cup vegan chocolate chips

    Instructions
     

    • Preheat the oven to 350°
    • Mix the egg replacer with the water and set aside.
    • Mix dry ingredients (the first 9 ingredients) in a large bowl.
    • Add Silk's dairy free milk and the egg replacer until just combined. Don't overwork.
    • Add the chocolate and cherries and mix very gently. Do not overwork. Folding is best.
    • Divide evenly in your muffin tin for 12 muffins.
    • Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. There may be some melted chocolate on the toothpick but no mix.
    • Let set 10 minutes and then remove to cool completely on a wire rack.

    Nutrition

    Serving: 1MuffinCalories: 163kcalCarbohydrates: 31gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 82mgPotassium: 115mgFiber: 3gSugar: 11gVitamin A: 5IUVitamin C: 0.6mgCalcium: 48mgIron: 1.3mg
    Tried this recipe?Let us know how it was!

    TO FREEZE:

    After they have cooled you may freeze in freezer baggies.

    They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

    Black Forest Cherry Muffins are photographed with one picture above the other. One photo has the muffins piled high in a turquoise bowl and the other is the tin fresh out of the over with one muffin broken open.

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      Recipe Rating




    1. Cheryl

      March 19, 2021 at 11:38 am

      Could I use unsweetened soy milk instead of the cashew milk?
      Thanks

    2. Ginny McMeans

      March 19, 2021 at 12:07 pm

      Yes, any dairy free milk that you like Cheryl.

    3. Ernie

      March 21, 2021 at 5:28 am

      5 stars
      I made two batches without the cocoa powder, one with chocolate chips and the other with walnuts. Both were excellent! The recipe is a keeper and very easy to make and tasty.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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