These cherry almond muffins are just right for breakfast, brunch or snack time!

Each bite is filled with juicy cherries, nutty almonds and a flavorful, tender muffin loaded with almond flavor.

Plus, they’re made with oat and whole wheat flours for that perfect, wholesome texture. You’re going to love them!

Oil: I use avocado, but any neutral oil will work.
Applesauce: Adds moisture to the muffin batter without adding more oil/fat.
Extracts: A hefty dose of almond extract plus vanilla extract for flavor.
Flours: I use half oat flour, half whole wheat flour for the perfect texture.
Leaving agents: Eggs and baking powder.
Salt: Don’t skip the salt in baked goods! It’s crucial for boosting flavor.
Milk: To bring the batter together.
Cherries: Love fresh pitted cherries, but jarred or frozen cherries also work well.
Almonds: Sliced almonds for the batter and for topping the muffins. Toasting them adds more nutty flavor!

Preheat oven to 400 degrees.
Line a 12-cup muffin tin with muffin liners; coat with cooking spray.
In a large bowl, beat oil, applesauce and sugar at medium speed until fluffy.
Add eggs, one at a time.
Add almond extract and vanilla; beat until smooth.
In a separate small bowl, whisk together flour, baking powder and salt.
Alternate adding dry ingredients and milk to the bowl with the wet ingredients; stir until just combined.
Fold in the cherries and half of the almonds.
Spoon batter into prepared muffin cups, filling about ¾ of the way full.
Sprinkle the tops with remaining almonds.
Bake 10 minutes; reduce oven temperature to 350 degrees. Bake another 15-18 minutes or until just set.
Let completely cool.

For the oil and applesauce: You can use all neutral oil or all unsweetened applesauce, depending on what you have on hand and what nutritional profile you’re looking for.
For the flour: Use any combination of all-purpose, whole wheat, whole wheat white, whole wheat pastry or oat flours.
For the milk: Use any milk, such as cow’s, soy, almond, coconut, rice or oat milk.
For the cherries: Use fresh, jarred or frozen sweet cherries.
For the almonds: You can swap in walnuts or pecans for a different flavor profile, if you desire.

To make these gluten-free: Use gluten-free all-purpose flour or gluten-free oat flour. Be sure all other ingredients you choose are gluten-free.
To make these dairy-free: Use dairy-free milk, such as soy, almond, coconut, rice or oat milk.
To make these vegan: Use an egg replacer, such as a flax ‘egg’ or Bob’s Red Mill Egg Replacer instead of regular eggs. Use a plant-based milk subsitute such as soy, almond, coconut, rice or oat milk.
To make these nut-free: Skip the almonds and almond extract. Be sure all other ingredients you choose are nut-free.
To make these egg-free: Use an egg replacer, such as a flax ‘egg’ or Bob’s Red Mill Egg Replacer instead of regular eggs.
To make these even lower in sugar: Reduce sugar to 1/2 cup or use a sugar substitute such as stevia or monk fruit extract.

For immediate use: Store at room temperature in an airtight container or sealed plastic bag.
- Use within 5 days.
For later use: Store in the freezer in an airtight container or sealed plastic bag.
- Let thaw at room temperature before consuming.
- Use within 2 months.

Cherry Almond Muffins

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A tender whole grain muffin filled with juicy cherries and nutty almonds.

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Preheat oven to 400 degrees. Line a 12-cup muffin tin with muffin liners; coat with cooking spray.
In a large bowl, beat oil, applesauce and sugar at medium speed until fluffy. Add eggs, one at a time. Add almond extract and vanilla; beat until smooth.
In a separate small bowl, whisk together flour, baking powder and salt. Alternate adding dry ingredients and milk to the bowl with the wet ingredients; stir until just combined. Fold in the cherries and half of the almonds.
Spoon batter into prepared muffin cups, filling about ¾ of the way full. Sprinkle the tops with remaining almonds. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake another 15-18 minutes or until just set. Let completely cool.

Substitution Tip: For the flour, use any combination of all-purpose, whole wheat, whole grain white and/or oat flour.