Cherry Oatmeal Muffins

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The cherries at the Vancouver Farmer’s Market this week were incredible!  I had  to use them to make a delectable morning morsel to highlight their peak ripeness.  I found a recipe that wasn’t vegan, and made it vegan and healthier, and it worked out (!)…it doesn’t always.  The almond extract is a sweet compliment to the ripe, yet slightly tart cherries…Good Morning!


1 cup quick-cooking oats

1 cup spelt flour

3/4 cup coconut sugar or evaporated cane sugar

2 tsp baking powder

1 tsp baking soda

1/2 teaspoon cinnamon

1/4 tsp salt

3/4 cup almond milk

1 teaspoon apple cider vinegar

1 1/2 teaspoons Ener-G egg replacer or 1 flax egg

1/4 cup neutral oil (I used melted coconut oil, refined)

1 tsp almond extract

1 cup fresh cherries, roughly chopped


Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.

In a small bowl, combine apple cider vinegar and almond milk, and let curdle for 10 minutes.

With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, cinnamon, salt and egg replacer (if using a flax egg, add to wet ingredients). Combine curdled almond milk, oil and almond extract in a small bowl. Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist. Fold in chopped cherries.

Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.  Let cool on a wire rack for 5 minutes before diving in.


~The Vegan Project



  1. in2insight says:

    Wow, these were amazingly good!
    A Google search led me to your site, and I thought that these sounded so simple, healthy and I had all the ingredients, that it was meant to be.
    So happy!
    Will be exploring more of your awesome blog and trying out more recipes for sure.
    Thank you!

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