Cherry Oat Muffins

August 2, 2022
Created by Marisa Gutierrez MS, RDN, CD
30 minutes
Serves 12
  • 1 cup fresh sweet cherries
  • 1 1/2 cups whole wheat flour
  • 1 cup oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup brown sugar
  • 3/4 cup non-fat milk
  • 1/4 cup canola oil
  • 1 tsp almond extract
  • 1/2 cup slivered almonds (optional)

Preheat oven to 400° Fahrenheit. Place paper liners in muffin tin or grease and flour. 

Remove cherry pits and cut into halves or quarters. Remove 1 spoonful of whole wheat flour and dust over cherries. Toss to coat; this will help prevent them from sinking. 

In medium bowl, combine the rest of the whole wheat flour with oats, baking powder, and salt. Whisk to combine. 

In a separate bowl, add egg, brown sugar, milk, canola oil, and almond extract. Whisk to combine. 

Stir wet mixture into dry mixture until just combined; do not overmix. Add cherries and almonds, if using. Stir a few times to incorporate. 

Fill muffin tins about 2/3 – 3/4 of the way full; an ice cream scoop can help make consistent-sized muffins. 

Bake at 400° Fahrenheit for 16-20 minutes, until tops of muffins are set and a toothpick inserted into the middle comes out clean.

Nutrition per serving: 180 calories; 8g total fat (1g saturated); 145mg sodium; 24g carbohydrates; 3g dietary fiber; 7g sugar; 5g protein