Enjoy those plant-based, oil-free spicy cherry-poppy seed muffins for breakfast, snack or dessert.
It’s been a long time since I posted a muffin recipe – I’ve been enjoying my quick barley bread Karask too much!
Maybe it’s because I hadn’t had muffins for a while or the recipe just turned out so perfect, but those muffins were a real delight.
My spicy cherry-poppy seeds muffins are plant-based, gluten-free, oil-free, use no artificial sweetener and are made of whole food ingredients.
Please let me know in the comments below whether you’ve any questions about my spicy cherry-poppy seed muffins. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Spicy Cherry-Poppy Seed Muffins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
It’s been a long time since I posted a muffin recipe – I’ve been enjoying my quick barley bread Karask too much! Maybe it’s because I hadn’t had muffins for a while or the recipe just turned out so perfect, but those muffins were a real delight.
Ingredients
DRY
- 120g (4.2oz) raw buckwheat flour
- 155g (5.5oz) oat flour
- 2tbsps poppy seeds
- 2tsp cinnamon
- ½tsp cardamom
- 2tsps baking powder
WET
- 10 figs, chopped
- 260ml unsweetened plant-based milk
- 2 ripe bananas
- 2 heaped tbsps unsweetened applesauce
- 2tbsps peanut butter
- Pinch of sea salt or Himalayan salt
- 50g (1.8oz) dark (at least 70% of cacao) chocolate with chilli, chopped
- 24 cherries, fresh or frozen
Instructions
- Preheat oven to 180 C (355 F).
- Chop the figs and soak in plant-based milk for at least half an hour. If you soak them longer, place them in the fridge.
- While the figs are soaking combine all dry ingredients in a bowl and finely chop the chocolate.
- Place the figs and milk in blender. Add all the remaining wet ingredients and blend until smooth.
- Pour the wet mixture on dry ingredients and mix well. Make sure there are no lumps. Now stir in chopped chocolate.
- Fill 12 muffin forms (I use silicone forms) with the dough and finally stick two cherries into each muffin.
- Bake for 25-30 minutes. Let cool a bit before you try to remove them from the forms.
- Cook Time: 25 minutes
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 218 kcal
- Fat: 5.4g
- Carbohydrates: 36.8g
- Fiber: 6.42g
- Protein: 5.5g
Tip for my spicy cherry-poppy seed muffins:
If you don’t have chilli chocolate, add some chilli powder to dry ingredients.
Enjoy!
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.
