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Healthy Cherry Oatmeal Muffins


  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x

Ingredients

Cherry Oatmeal Muffins

  • 12/3 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
  • 11/2 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

Oatmeal Streusel Topping

  • 11/3 cup old fashioned rolled oats
  • 4 tablespoons coconut oil, solid and room temperature
  • 2 tablespoons all purpose flour
  • 2 tablespoon granulated sugar

Instructions

  1. 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.

Oatmeal Streusel Topping

  1. 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.

Cherry Oatmeal Muffins

  1. 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.
  2. In a large mixing bowl, combine the almond milk, honey, coconut oil and eggs. Whisk to combine.
  3. 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.
  4. 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!
  5. 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.

Baking

  1. Bake the muffins for 20 minutes, or until a wooden skewer inserted in the center comes out with fine crumbs (not batter).
  2. Allow to cool for 10 minutes in the muffin pan before serving.
  3. Leftovers will keep for 5 days in an airtight container.