Healthy cherry oatmeal muffins with an oatmeal streusel topping. Made with whole wheat flour, coconut oil and sweetened with honey. Moist with a crunchy sweet topping. Great way to use up summer cherries!
We live less than an hour from Napa. How lucky are we?
In my 20’s, we did a ton of day trips to Napa to go wine tasting. We’d rent a car service, and pack our schedule to fit in as many wineries as we can.
And I would inevitably buy way too many bottles of wine to bring home…
Now that I’m 30 and have a baby, going to Napa looks a little different.
We took Josh to Napa for the first time. We spent the whole day there, but only went to 2 wineries. Shawn and I split the tastings. I brought us a blanket and we set up a little picnic spot in the shade outside, and I played Baby Einstein Pandora Radio on my phone. We played with Josh and giggled as we slowly sipped our wine and listened to Wheels on the Bus.
We came home sober, and so relaxed and happy after a day of family fun.
And I didn’t buy 1 bottle of wine. Instead, I made Shawn stop at a roadside produce stand in Napa so I could buy some freshly picked summer berries, and these gorgeous cherries.
Cherries are one of my favorite parts of summer. So of course I bought a huge flat of these cherries for just $10. Along with eating them outside and having a “who can spit the pit the furthest” contest with Shawn, I used them to make these healthy cherry oatmeal muffins.
The muffin recipe is based off my healthy blueberry muffins recipe that Shawn and I cannot get enough of. So hearty and moist and delicious, with a sweet and crunchy oatmeal streusel topping. We love them for a quick and healthy on the go breakfast, or afternoon snack.
I knew they would be wonderful with fresh cherries too. The cherries give it a subtle sweetness, and a pretty red color.
I also treated myself to a cherry pitter, which made chopping the cherries so much easier.
- 1-2/3 cup old fashioned rolled oats
- ⅔ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup brown brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1-1/2 cups unsweetened vanilla almond milk
- ½ cup honey
- ¼ cup coconut oil, melted and room temperature
- 2 eggs
- 2 cups of fresh cherries, pitted and chopped
- 1-1/3 cup old fashioned rolled oats
- 4 tablespoons coconut oil, solid and room temperature
- 2 tablespoons all purpose flour
- 2 tablespoon granulated sugar
- Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.
- In the same food processor, combine the oats, coconut oil, flour and sugar and pulse about 10 times until combined and in big chunks. Transfer the topping to a small bowl and refrigerate to cool while you make the muffin batter.
- In your food processor, combine the oats, all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse about 10 times until combined and the oats are partially chopped.
- In a large mixing bowl, combine the almond milk, honey, coconut oil and eggs. Whisk to combine.
- Pour the dry ingredients into the wet ingredients, and stir to combine with a rubber spatula. Add in the cherries, and gently fold them in.
- Fill the muffin cups up to the top with the muffin batter, about a heaping ¼ cup. If you fill them up to the top, they get really big muffin tops!
- Remove the streusel topping from the fridge, and break it up with your fingers. Top the muffin batter with the streusel topping, a heaping tablespoon.
- Bake the muffins for 20 minutes, or until a wooden skewer inserted in the center comes out with fine crumbs (not batter).
- Allow to cool for 10 minutes in the muffin pan before serving.
- Leftovers will keep for 5 days in an airtight container.
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