
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!