Cherry Cashew Frosted Chocolate Chip Muffins

Recipe by Kailee Walters for Wyman's

Ingredients:

Dry:

• 2 cups (240g) oat flour
• 1½ cup (168g) almond flour
• ½ cup (90g) coconut or brown sugar
• 4 tsp cinnamon
• ¾ tsp cloves
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp sea salt

Wet:

• 2 large egg
• ⅔ cup pure maple syrup
• 6 tbsp plant milk
• ¼ olive oil
• 2 tbsp whole milk yogurt
• 1½ tsp vanilla extract
• Add in: ½ cup chocolate of choice

Frosting:

• ¼ cup (80-85g) coconut cream
• ¼ cup (45g) Wyman's Dark Sweet & Red Tart Cherries
• 3 tbsp cashew butter
• ¼ tsp vanilla

Directions:

1. Pre-heat oven to 350°F
2. Mix the dry ingredients together until fully incorporated
3. Whisk the wet ingredients together until the yogurt is completely mixed into the other ingredients
4. Add the dry ingredients into the wet, adding the chocolate chips once the dry ingredients are about halfway incorporated
5. Bake for 18-20 minutes or until a toothpick comes out clean
6. While the muffins cool, microwave the frozen cherries for about 30 seconds to thaw
7. Blend the cherries, coconut cream, cashew butter and vanilla until smooth.
8. Chill the frosting in the freezer for 30 minutes
9. Frost the muffins and enjoy!