Chocolate-Cherry Muffins

One of the things I definitely have been doing more of than back on the boat is creating new healthy wholesome recipes. Although I had almost everything I needed (except space), a heeling, hot galley is just not as inspiring as a spacious open-plan kitchen with a lower working surface so the kids can help and learn and have fun on the way. Here’s our newest creation which emerged out of a week of all-sorts-of muffin cravings:


1 cup buckwheat flour

1 cup quinoa flour

1 cup of coconut sugar or xylithol (latter makes it even sweeter)

1/3 cup raw cocoa powder

1/2 tbsp bi-carb soda

2 eggs

1/2 cup soft butter

1/4 cup sunflower oil

3/4 cup coconut (or other) milk

1 tsp vanilla extract (omitable if not available)

3/4 frozen cherries

1/2 cup chocolate chips (chose proper, raw, delicious nasty-free one to make your body a favour!)


Preheat oven to 180C. Grease your muffin cups. Mix first dry, then wet ingredients, then all together. At the end gently fold in cherries and chocolate chips. Fill each muffin cup 3/4. Bake for 20-25 minutes – until a skewer inserted comes out just clean. Enjoy best warm with a spoon of coconut cream!

Chocolate Muffin1.jpg

Our 10 muffins from the amounts above only lasted a day:)


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