Cherry Orange Chocolate Muffins

I always had issues with muffins and cakes when I used whole wheat flour. Every time I used date paste, they came out gooey and sometimes even bouncy, so that I was just about to give up even trying to make muffins. But then Cathy Fisher’s recipe for muffins based on millet and oats came along… and what can I say? The oat/millet-flour is really, really great as it behaves better than whole wheat flour. And it’s gluten free, which is even greater.

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These muffins are just… perfect. Sweet, but not too sweet, they have a slight taste of vanilla, an awesome scent and the moment you bite onto a warm, baked cherry is unbelievable. Go ahead and try them, if you start now they’ll be in your mouth in less than an hour!

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1 cup rolled oats
1 cup millet
1/2 cup cocoa powder
1 cup applesauce
1 cup plant milk
1/2 pound dates (8oz)
1 tbsp baking powder
zest of one orange
1/4 cup orange juice
1 tsp cinnamon
1/2 tsp ground vanilla
1 cup frozen and defrosted cherries

1. Grind oats, millet, cocoa powder, baking powder, cinnamon and vanilla in a blender. I do this in my Vitamix, which makes a very, very fine flour.
2. Blend plant milk, applesauce and dates to a fine paste.
3. Whisk flour and plant milk-mix together until just combined.
4. Fold in lemon zest and cherries using a large rubber spatula.
5. Transfer the dough to silicon muffin tins (about 3/4 cup batter in each). You can also use other silicon forms like this one here.
6. Bake for 30 minutes at 350°F.