Cherry cacao muffins

Image: Georgia Scarr

Bake your way to a healthier chocolate fix with these cherry cacao muffins. Made with nutritious cacao nibs, dried cherries and coconut oil, they're ideal as a post-run treat.


Why are these great for runners?

Cherries are a rich source of anthocyanin, a type of flavonoid which has been linked with a reduced risk of heart problems.

Cacao nibs are packed with magnesium (272mg per 100g), essential for bone health and to help your body convert food into energy.

Date syrup is a natural sugar alternative, containing 32% fewer calories per 100g than regular granulated sugar. 


Cherry cacao muffins

Makes 12-16

250g self-raising flour

2 tbsp cocoa powder

1 tsp baking powder

70ml Meridian date syrup

50ml coconut oil

1 egg

125g natural yoghurt

125ml semi-skimmed milk

100g dried cherries

75g dark chocolate, roughly chopped

30g cacao nibs

1. Preheat your oven to 180°C/350°F/Gas Mark 4. Line a muffin tray with 12-16 cases.

2. Sift the self-raising flour, cocoa powder and baking powder into a large bowl. In a separate bowl, beat together the date syrup, coconut oil and egg.

3. Pour the date syrup mixture into the dry ingredients, add the natural yoghurt and milk and mix thoroughly. Fold in the dried cherries, dark chocolate and cacao nibs.

4. Spoon the mixture into the cases and bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.