Chocolate Cherry Blender Muffins

Chocolate Cherry Blender Muffins

From our friend, @honestfoodieblog



1 3.28 oz bag of nib mor Tart Cherry Organic Dark Chocolate

1 cup old fashioned rolled oats

1 cup pitted fresh red cherries, chopped

2 bananas

2 eggs (or plant-based substitute)

2 tsp cocoa powder

½ cup cashew butter

⅓ cup milk of choice

1/4 cup maple syrup

1 tsp vanilla extract

½ tsp baking soda

1/2 tsp salt

½ tsp almond extract



Preheat oven to 350 degrees and grease 12 cup muffin tin or line with cupcake liners

  1. In a high power blender add rolled oats, bananas, eggs, cocoa powder, cashew butter, milk of choice, maple syrup, vanilla extract, baking soda, salt and almond extract. Blend until fully incorporated.
  2. Pour in chopped fresh cherries and fold in with a spatula, then divide batter out evenly into muffin tin.
  3. Take out your nib mor chocolate squares and cut each square in half. Stick one half all the way through to the center, then place the second half on top of the center of the muffin so you can see it right in the center.
  4. Bake for 15 to 18 minutes at 350 degrees. Let cool, then enjoy!