- 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