Cherry Cashew Frosted Chocolate Chip Muffins

Recipe by Kailee Walters for Wyman’s

Ingredients: 

Dry:

  • 2 cups (240g) oat flour
  • 1 + 1/2 cup (168g) almond flour
  • 1/2 cup (90g) coconut or brown sugar
  • 4 tsp cinnamon
  • 3/4 tsp cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp sea salt

 

Wet:

  • 2 large egg
  • 2/3 cup pure maple syrup
  • 6 tbsp plant milk
  • 1/4 olive oil
  • 2 tbsp whole milk yogurt
  • 1 +1/2 tsp vanilla extract
  • Add in: 1/2 cup chocolate of choice

Frosting:

  • 1/4 cup (80-85g) coconut cream
  • 1/4 cup (45g) Wyman’s Dark Sweet & Red Tart Cherries
  • 3 tbsp cashew butter
  • 1/4 tsp vanilla

Directions: 

  • Pre-heat oven to 350°F
  • Mix the dry ingredients together until fully incorporated
  • Whisk the wet ingredients together until the yogurt is completely mixed into the other ingredients
  • Add the dry ingredients into the wet, adding the chocolate chips once the dry ingredients are about halfway incorporated
  • Bake for 18-20 minutes or until a toothpick comes out clean
  • While the muffins cool, microwave the frozen cherries for about 30 seconds to thaw
  • Blend the cherries, coconut cream, cashew butter and vanilla until smooth.
  • Chill the frosting in the freezer for 30 minutes
  • Frost the muffins and enjoy!

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

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