Happy New Year! I hope you had fun spending it in whatever way you did… We (Dave and I) spend our’s cleaning out and deicing the freezer chest. I know, we’re just a couple of crazy party kids!… But anyway, that’s how I discovered that I’ve managed to collect an embarrassing amount of frozen cherries. Seriously, we’re talking orchard quantities here.
I always like to start the year off on a healthy note (don’t worry, it never lasts long 😉), and since I’m swimming in cherries, cherry muffins only made sense. Right?
Unlike my usual desserty style muffins, like these, these, and these, this time I went all unrefined. They’re lightly sweetened with maple syrup and banana, and the whole wheat pastry flour keeps the texture from becoming too dry or coarse.
If you don’t have whole wheat pastry flour, you can use a mix of 1 cup all-purpose flour and 3/4 cup whole wheat flour in it’s place. I’ve done this, and it works well. Replacing it with 1 and 3/4 cup all-purpose flour should also work (although I haven’t tried it).
Whole Grain Cherry Muffins
Recipe Type: breakfast/snack
Makes: 8 large muffins
- 1 3/4 cup Whole Wheat Pastry Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup mashed Banana*
- 1/3 cup Maple Syrup
- 1/2 cup Non-Dairy Milk (I used almond)
- 1/4 cup Grapeseed Oil (or other light lasting oil)
- 1 cup coarsely chopped Cherries, pitted**
Pre-Heat oven to 400°F and line muffin tin with paper cups.
Whisk together flour, baking powder, and salt. Set aside.
Whisk together the mashed bananas, syrup, milk, and oil until thoroughly combined. Pour into flour mixture and stir until just moistened (mixture will be lumpy). Fold in cherries.
Spoon batter into lined muffin cups (filling each to top).
Bake for 18 – 20 minutes, until an inserted toothpick comes out clean.
Cool muffins for 5 minutes before transferring to wire rack.
*Bananas should be well mashed, with a texture similar to baby food.
**Can use fresh or frozen. Do not thaw if using frozen.