Vegan Cherry Bakewell Muffins

These vegan cherry bakewell muffins are super quick and easy to make in one bowl.

Simply add the dry stuff, add the wet stuff, mix and bake!

A healthy version of the well known cherry bakewell tart.

They are soft and fluffy inside and as light as a feather!

Ingredients

• 100g Plain Flour
• 125g Self Raising Wholemeal Flour
• 1/2 tsp Bicarb Soda
• 1/2 tsp Baking Powder
• 100g Coconut Sugar
• 100g Ground Almonds
• 1/2 tsp Nutmeg
• 1/2 tsp Cinnamon
• 30g Coconut Oil
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Coconut Yogurt
• 1 Flax Egg (1 tsp flax seed, 3 tsp water. Mix & leave for 5 minutes)
• 150 mls Almond Milk
• 150 mls Water
• 100g Glace Cherries Plus extra to place on the top

Instructions

1. Preheat the oven to 180 C (Fan)
2. While the oven is heating up, make your flax egg by adding the flaxseed and water to a small bowl. Combine and leave for 5 minutes.
3. Chop x12 whole cherries in half and place to one side – these are for your toppings.
4. Separate to the half cherries, you then need to finely chop the rest of the cherries. Once chopped finely, leave to one side.
5. In a large separate bowl, combine all of the dry ingredients and create a well in the centre.
6. In the well, add in the apple cider vinegar, flax egg, yoghurt, water and milk and combine with the flour very gently.
7. Once you have mixed the wet and dry ingredients, add in the chopped cherries and fold very lightly.
8. Fill the muffin cases with your batter until 3/4 full and place a half chopped cherry on the top of each muffin.
9. Bake for 20 – 25 minutes, or until a skewer comes out clean.
10. After 20 minutes, check to see if they are done by inserting a skewer in to the centre. If it comes out clean, they are done. If it doesn’t come out clean, put back in for another 2-3 minutes and check again.
11. Once baked, leave to cool completely before removing from the tray. Once at room temperature, remove the cupcakes and leave to cool completely on a wire rack.
12. These muffins will last for up to 4 days in an air tight container in the fridge.

Notes

The more you work the mixture, the more dense it will become so you want to combine until the flour is just mixed in.

You can also swap out the coconut yogurt for another one of your choice.

If you don’t have apple cider vinegar, double up the flax egg mixture instead. It won’t be quite as light but it’ll be close.

You can also use 300 mls of water instead of the water/milk mix if you want a lower calories option.