Cherry Bakewell Muffins
These vegan cherry bakewell muffins are bursting with cherries and sprinkled with a toasted oat and almond topping.

Posted: October 14, 2020

Ingredients

For the Muffin Base

  • 2 tbsp. ground flax seeds combined with 1/4 cup water mixed together and allowed to sit for about ten minutes
  • 1 cup whole wheat flour/gluten free flour
  • 3/4 cup Oat Pantry Cherry Bakewell Porridge Oats
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 3/4 cup milk of choice
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut blossom sugar
  • 1 tsp. almond extract
  • 1 cup fresh cherries pitted and chopped

For the Topping

Method:

  1. Preheat oven to 200 degrees Celsius. Line a baking tray with 12 muffin cases.
  2. Mix your topping ingredients together in small bowl.
  3. In a separate mixing bowl, combine the muffin base ingredients, starting with flour, oats, salt and baking powder.
  4. Add next three ingredients and flax seed mixture that you’d premade. Stir just until mixed.
  5. Fold in the cherries.
  6. Divide batter evenly among the muffin cases.
  7. Sprinkle each muffin with a bit of topping mix.
  8. Bake for about twenty minutes or until springy and topping begins to brown.