03/18/2026
It's National Nutrition Month, and this initiative aims to educate individuals about the importance of making informed food choices and developing healthy eating habits. As part of this observation, we offer health recipes, such as this Chocolate Almond Butter Muffins with Dried Cherries Recipe. Enjoy!
Satisfy a sweet tooth with fluffy chocolate muffins made with vegan ingredients.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
Nonstick cooking spray
¾ cup (160 milliliters) vanilla soy milk
2 teaspoons (10 milliliters) apple cider vinegar
1 cup all-purpose flour, unbleached
1 cup white whole-wheat flour
⅓ cup cocoa powder
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup dried cherries, unsweetened
½ cup mini dairy-free chocolate chips, divided
½ cup canned black beans, drained and rinsed
⅓ cup almond butter
⅓ cup (80 milliliters) maple syrup
½ cup applesauce, unsweetened
3 tablespoons (45 milliliters) light olive oil
½ teaspoon (2 milliliters) almond extract
Instructions
Before you begin: Wash your hands.
1. Preheat oven to 375°F (191°C). Spray 12 muffin cups with nonstick cooking spray.
2. In small bowl, stir together soy milk and vinegar and set aside. To a large bowl, add all-purpose flour, white whole-wheat flour, cocoa powder, cinnamon, baking powder, baking soda, salt, dried cherries and ¼ cup chocolate chips. Stir well and set aside.
3. To a blender, add black beans, almond butter, maple syrup, applesauce, olive oil and almond extract, plus the soy milk and vinegar mixture. Blend on high for about 10 seconds or until smooth. Add wet mixture to the dry ingredients and stir until just combined.
4. Portion evenly into muffin cups and top with remaining chocolate chips, pressing them lightly into the batter. Bake for 15 minutes. Let cool for a few minutes before serving.
Nutrition Information
Serves: 12
Serving size: 1 muffin (64 grams)
238 calories, 11g total fat, 3g saturated fat, 0mg cholesterol, 188mg sodium, 33g carbohydrate, 5g fiber, 10g sugar, 5g protein, 274mg potassium, NA phosphorus
This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.
Contributors: Melissa Altman-Traub, MS, RDN, LDN
Reviewers: Academy Staff RDNs
Published: August 23, 2021
Reviewed: January 12, 2026
Photography by David Raine | Food styling by Kim Hartman | Prop styling by Michelle Wilkinson
