Who said a muffins recipe couldn’t be healthy? These miniature muffins are not only adorable but weigh in at about 40 calories each, so you can indulge away! With all the healthy fats coming from the almonds, you don’t need any oil in this recipe and you’ll also be getting some sneaky protein and fiber, making this a well-balanced treat.
I hear it all the time….why don’t you make more desserts for your blog?
Well, if I’m being honest, I’m kind of against putting more unhealthy recipes out into the world! A balanced, plant-based diet should be low in carbohydrates, high in healthy fat and insoluble fiber, and therefore low in sugar (espeeeeeecially processed sugars like sucralose, high fructose corn syrup, and aspartame.)
The only time you’ll see me eating sugar is either fruit, honey, or stevia (Truvia usually)….and that’s in extreme moderation. BUT that being said, my sweet tooth screams at me every once in a while, so that’s why I challenge myself to make tasty treats that don’t require you to completely fall off the wagon.
When making this muffins recipe…
I actually had a ton of fun using my first ever piping bag and tips this morning to put the almond butter drizzle on. Since I was doing this outside, I was being attacked by mosquitoes in this ridiculously humid weather here in AZ. So the result was a few pretty muffins and a few that kind of look like I was having a seizure while topping them. Whether the drizzle looks pretty or not, you’ll find that these muffins taste moist, airy, and will satisfy your sugar cravings!
Whether the drizzle looks pretty or not though, you’ll find that these muffins taste moist, airy, and will satisfy your sweets cravings without being loaded with too much sugar!
Cherry Almond Mini Muffins
- 1/2 c. almond meal
- 2/3 c. buckwheat flour
- 3 Tbs. chia seed meal + 2/3 c. warm nondairy milk (if it's too hot to hold a finger in for a few seconds, let cool until you can)
- 1 c. nondairy milk
- 2 Tbs. baking powder
- 2 Tbs. brown sugar (use 1/4 c. brown sugar if you'd like sweeter muffins.)
- 1 tsp. vanilla
- 1/4 tsp. Himalayan sea salt (or regular salt)
- 2 tsp. allspice
- (optional) 1 tsp. allspice to dust muffins
- 1/2 c. fresh cherries (about 10-12 cherries, chopped)
- Almond butter drizzle - optional (1/4 c. almond butter, 2 Tbs. honey, 2 tsp. allspice, 1 tsp. coconut oil)
- In one bowl, make your chia egg mix by warming nondairy milk and adding chia meal. Whisk with a fork to combine thoroughly and set aside.
- Mix almond meal, baking powder, brown sugar, allspice, and salt. Sift buckwheat flour on top to aerate. (If you don’t have a fine sifter, use a metal whisk or fork.)
- In your other bowl, combine chia “egg” with vanilla, 3/4 c. nondairy milk, and cherries.
- Gently fold wet ingredients into dry ingredients. Be careful not to over mix or the muffins will not rise properly. The dough should be very thick and sticky.
- Put mini cupcake liners in 24 spots and add a heaping 1 Tbs. mix for each mini muffin. Alternately, you could also lightly grease your muffin pans if you don’t have mini liners.
- (Optional) Sprinkle allspice on each mini muffin and add a 1/4 piece of cherry to each top.
- Bake at 375 °F for 40-45 minutes. If an inserted toothpick comes out clean, your mini muffins are finished.
- Allow to cool for 15 minutes before enjoying.
- If you’d like to add the almond butter drizzle, mix all ingredients in a bowl until thoroughly combined. Slap that yummy mix on with a knife after they are cooled, or use the plastic baggie method to drizzle on top. (Spoon into a sandwich baggie and cut a super small hole out of one corner.)
*I don't count calories. My recommendations on calorie counting and nutrition can be found here