I have been playing around with muffin recipes, as my daughter has egg and nut allergies, so if she is going to get muffins, they have to be homemade. We had just harvested cherries and have a lot around, so I decided to work on a recipe to use them in a muffin. These turned out very tender and moist! Don't let the zucchini keep you away from this recipe.. you won't even know it's there. DH ate 3 muffins before I told him, and he didn't believe me! This could easily be vegan if you replace the buttermilk with soymilk and a Tbs of lemon juice. We'll keep it our little secret that these are healthy!
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Units: US | Metric
- 1Combine applesauce and baking powder in a small bowl. Set aside.
- 2Puree zucchini in food processor.
- 3Add cherries and pulse a couple times, until cherries are chunked up (you don't have to completely puree mixture, unless you have really picky eaters). You should have about 3-4 cups of mixture.
- 4Combine flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- 5Add applesauce, oil and zucchini/cherry mixture.
- 6Add enough buttermilk to make a thick batter. Amount really varies depending on your flour, your cherry mixture, and on the humidity.
- 7Pour batter into muffin tin, about 3/4 full. (I don't use liners, I just spray tin with cooking spray).
- 8Bake @ 325 degrees for 25-30 minutes, until a toothpick comes out clean.
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Nutritional Facts for Black Forest Muffins
Serving Size: 1 (83 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 140.8
- Calories from Fat 33
- Total Fat 3.6 g
- Saturated Fat 0.6 g
- Cholesterol 0.2 mg
- Sodium 214.8 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 3.1 g
- Sugars 11.1 g
- Protein 3.2 g