Healthy Chocolate Cherry Muffins Recipe

When it comes to breakfast at our house…well, it’s kinda a big deal. In all seriousness, breakfast is supposed to be the most important meal of the day. And so I try my best to provide a hearty, healthy, filling, nutritious breakfast for my kids.

But that doesn’t mean you can’t make it yummy and fun! Like CHOCOLATE. Along with breakfast being important, chocolate is quite healthy – it’s just the refined sugar that is used in conjunction with breakfast.

But that’s why I love making these Healthy Chocolate Cherry Muffins. They are that fun, chocolatey breakfast, but actually quite healthy too.

Use honey instead of sugar, coconut oil instead of canola oil and a good whole-grain healthier flour for the flour (or THIS gluten-free flour for GF version). We have used cocoa powder, but even better is that super healthy cacao powder. It also tastes amazing by making it with buttermilk.

No need to go out and buy buttermilk. We have a few recipes on our site using buttermilk (Buttermilk Ranch and Creamy Cornbread to name some) and we’ve shared how easy it is to make it. Here’s the quick kitchen tip for DIY buttermilk: Mix 1 cup milk (whole, 2%, or heavy cream) with 1 tablespoon of white vinegar. Then let it set for about 10 minutes at room temperature. The new buttermilk will be thicker and a little curdy.

Let’s dive right in to making Healthy Chocolate Cherry Muffins;

Ingredients:

• 2/3 cup honey
• 1/4 cup butter or coconut oil
• 1 egg
• 1/4 cup buttermilk
• ½ tsp vanilla
• 1 can cherries-plus juice (I use Oregon Brands tart unsweetened cherries)
• 2-1/2 cups flour (use the GF Flour shared HERE for GF version)
• ¼ tsp salt
• 1 tsp baking soda
• 1/3 tsp baking powder
• 1/3 cocoa powder or the healthier chocolate type called cacao powder

Directions for Healthy Chocolate Cherry Muffins:

• Cream honey and butter in bowl.
• Beat in egg, buttermilk and vanilla.
• Add dry ingredients together.
• Add dry ingredients alternately with cherries and juice.

• Bake at 325 degrees for 25 minutes.

These are also a great “emergency” breakfast. They freeze well and defrost well, or can be popped in the microwave for about 30 seconds on 50% power. This makes it for a perfect on-the-go breakfast.

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