Cherry Vanilla Chip Muffins

Cherry Vanilla Chip Muffins

Pati 0

"These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is dried can juice. It can be found in health food stores. If you don't eat them in the first two days, freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked."

Ingredients {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
  2. In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
  3. Bake at 400 degrees F (205 degrees C) for 30 minutes.
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Reviews 5

  1. 7 Ratings


I was really excited to try this recipe, but it didn't perform well. It was dense and bland. Maybe it needs more sweetener? It definiely tasted low fat, low sugar.


I really liked this recipe, but I don't eat a lot of sugar, so it tasted sweet to me. I thought the cherries made them super yummy. I changed it a bit to make it more whole grain. Instead of adding two cups of white rice flour, I added one cup of rice flour, 3/4 cup of brown rice flour and 1/4 cup of milled flax seed. I put a tablespoon of sugar instead of sucanat. I put foil over the muffins after 15 minutes so the top of the muffins wouldn't brown too much. The muffins stuck to the paper muffin cups, so next time I'll just grease the muffin pan well and skip the paper muffin cups.


When I read the reviews I did some modifications and they turned out fairly well. First, I changed the flours to 1 cup white rice flour and 1 cup brown. Second, I increased the sugar to 3 tbsp. Finally, I added 1/4 cup flax meal to add some additional texture. They were baked after 23 minutes.