A Kitchen Full of Possibilities

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!