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Cherry Almond Muffins

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

Ingredients

Units Scale
  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups flour (I used 1 cup oat flour + 1 cup whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups fresh or canned pitted cherries, roughly chopped
  • 3/4 cup sliced almonds, roughly chopped, divided

Instructions

  1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with muffin liners; coat with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Notes

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

Nutrition

Find it online: https://thehealthyepicurean.com/cherry-almond-muffins/