Chocolate-Cherry Zebra Muffins

Cherry, chocolate and coconut has been a recent favorite combo of mine, so it seemed only right to translate that combo into muffins.

Chocolate-Cherry Zebra Muffins

(Adapted from Simple Daily Recipes)



  • 3/4 cups unsweetened almond milk
  • 1/4 cup water (only add this is you add the optional coconut flour)
  • 1/2 cup natural applesauce
  • 1/3 small banana + 1/2 tbsp flax + 1 tbsp water*
  • 2 cups whole wheat pastry flour
  • 1/4 cup coconut flour (optional)
  • 1/4 cup NuNaturals Stevia Baking Blend**
  • 1-4 tbsp Sucanat**
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup frozen cherries, chopped
  • 2 tsp coconut butter (optional)

Chocolate Stripe:

  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • 1 tsp honey/agave (or to taste)

*You could easily replace this with the full flax-egg sub, which is 1 tbsp ground flax + 3 tbsp water, or with 1 egg. I was just short on ground flax so I made the rest up with a banana. Also, some people like to mash/whisk it separately, but I just throw it all in the blender.

**The sweetener is totally subjective and is totally up to you. The original recipe calls for 1/2 cup sugar, but 1/4 cup NuNaturals Stevia Baking Blend (which measures cup for cup like sugar) was enough for me. I added the Sucanat because I thought it would provide a nice, rounded out sweetness but I’m not sure that I really noticed it. Like I said, it’s totally up to your discretion.


Preheat oven 400ºF degrees. Fill muffin pan with liners and spray liners non-stick cooking spray. (Or dab a small amount of oil in the inside of each liner with a paper towel) Remove cherries from freezer and allow them to slightly thaw.

Meanwhile, combine all three chocolate stripe ingredients in a small bowl. Spoon mixture onto a sheet of tin foil or wax paper and spread it thin, about 1/8 inch thick. Place sheet FLAT in freezer.

Blend milk, optional water, applesauce, banana, flax and water in a blender and set aside.

Stir flour(s), stevia, baking powder, and salt in a medium bowl.

Make a well in the center and pour wet ingredients into the well.

Stir with a spoon just until the flour is moistened (batter will be lumpy) being careful not to overmix. Fold in cherries.

Divide batter among muffin cups. Make a small well in each muffin and place a drop or two of coconut butter in the well. Make sure to cover the coconut butter with batter again. Remove chocolate from freezer, peel off sheet and break into pieces. (There’s no set size; I’d guess maybe 1 inch by 1 inch pieces are best?) Carefully press a piece into each muffin, preferably vertically if you want the chocolate “stripe.” Bake until golden brown; about 15 minutes. Immediately remove from pan.

Pre-baking. Notice the vertical chocolate pieces and how I did NOT cover up the coconut butter. It ended up browning, and I think these would be much better with melty coconut butter inside rather than dried out coconut butter on top.

Ovenlight. Lol, this would’ve been really funny if it weren’t blurry. 😛 Oh, and the Silly Band kinda messes it up, too.

(Original Post.)


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