Anyone else love muffins? How about the classic chocolate and cherry combo? Yes?? Then you need to make these easy, dairy-free, chocolate cherry muffins pronto! They’re made with finely ground oatmeal, sweetened with honey, and make a great breakfast or midday snack. These chocolate cherry muffins are also great little bites to get you through two twelve hour days of yoga teacher training. Talking from experience on that one!
If you follow me on Instagram, then you know that I just completed my first of seven weekends of yoga teacher training. I’ve been practicing yoga since I was 16–that’s eleven years! There is no other sport, if you want to call it that, that I’ve stuck with for that long. When I played soccer, as soon as they put me in as goalie since I was one of the tallest, and therefore had the longest arms to block a goal, I quit. I played basketball for two seasons, maybe three, and then decided it wasn’t for me. Dance? Well let’s just say I’m not gracefully inclined, so that didn’t stick either. Softball lasted from elementary school through eighth grade, but I never really LOVED it like I do yoga. I’m so excited to finally be diving deeper into my practice, challenging my comfort levels both emotionally and physically, and taking a step toward being able to share my love of yoga with others.
I’ve tried many styles of yoga, but the one I’ve connected with the most is Baptiste. The practice is based upon three main components: physicalness, meditation, and inquiry. While every yoga class has an aspect of physicalness and meditation, the inquiry piece is unique to Baptiste. It’s the stories Baptiste teachers wrap into a class. The freedom to express themselves and weave your own personality and lessons as a teacher into a general structure developed by Baron Baptiste. You know those yoga classes where it feels really cut and dry? Like the teacher is reciting a script and going through the motions? Baptiste is not that. And that’s what I love about it. My first Baptiste certified studio was Radiance Yoga is Boulder, Colorado. It was there that I realized the transformational power of yoga on my mind and body. When Up Yoga opened in Minneapolis last year, I got to a class as soon as possible and it immediately felt like a home away from home to me. I’ll continue to update you all as I go through the training, and I can’t wait to share some yoga flows with you all once I am certified.
But back to these chocolate cherry muffins.
They were a hit at yoga teacher training! And not just because we were all super hungry from two power vinyasa practices and a day of practice teaching. They’re moist, perfectly sweet, and they have the perfect crumbly cupcake texture. Plus cherries and chocolate go really well together, so it’s really hard to dislike these. They’re really easy to whip up. Just dump all the ingredients for these chocolate cherry muffins in a bowl, mix it up, portion into muffin tins, and bake! No dishwasher for me means limited usage of pans. Super delicious chocolate cherry muffins coming right up in 30 minutes!
Here’s what you need for the chocolate cherry muffins:
- muffin tin
- mixing bowl
- yogurt (I used soy)
- coconut oil
- almond milk
- dried cherries
- oat flour (or oats and a food processor)
- whole wheat flour
I bet you already have most of these ingredients on hand! So let’s get you to the recipe and have you house smelling like chocolate cherry muffins PRONTO!
PIN THE CHOCOLATE CHERRY MUFFINS FOR LATER!
Easy dairy-free chocolate cherry muffins made with whole wheat flour, finely ground oatmeal, and naturally sweetened with honey. Making this recipe a healthy breakfast or midday snack to meal prep for a busy week!
- 1 cup soy yogurt can sub in Greek yogurt
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla
- 4 tbsp almond milk
- 4 tbsp honey
- 1/2 cup cacao powder
- 1/2 cup dried cherries +more to sprinkle on top
- 3/4 cup oat flour
- 1 cup whole wheat flour
Preheat oven to 350 degrees. Line muffin tins or spray with non-stick cooking spray.
Mix all ingredients together started with the wet before folding in the flour.
Divide batter into twelve muffin tins.
Transfer to the oven and bake for 20 minutes, or until a knife comes out clean when poked into the center of a muffin.
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