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To make Cherry Almond Oat Muffins, gather these ingredients: - 1 cup rolled oats - 1 cup almond milk (or any milk alternative of your choice) - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/2 cup almond flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup cherries, pitted and chopped (fresh or frozen) - 1/4 cup slivered almonds (plus extra for topping) - 1/2 teaspoon vanilla extract - 1/4 cup coconut oil, melted - 1 large egg (or flax egg for a vegan option) You can add some optional ingredients to enhance flavor or texture: - 1/2 teaspoon cinnamon for warmth - 1/4 cup chocolate chips for a sweet twist - Zest of 1 lemon for freshness If you have dietary needs, here are some substitutions: - For a dairy-free option, use almond milk or oat milk. - Swap the all-purpose flour for a gluten-free blend. - Use a flax egg instead of a regular egg for vegan muffins. - Replace brown sugar with coconut sugar for a healthier choice. For the complete recipe and instructions, refer to the Full Recipe. Start by gathering all your ingredients. This helps you stay organized. Preheat your oven to 350°F (175°C). Prepare a muffin tin with liners or oil. Soak the rolled oats in almond milk for about 10 minutes. This softens them for the muffins. 1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, almond flour, baking soda, baking powder, and salt. This mix gives muffins their structure. 2. Combine Wet Ingredients: In another bowl, mix melted coconut oil, vanilla extract, and the egg (or flax egg). Add this to your soaked oats. Stir gently until mixed. 3. Combine Ingredients: Slowly add the dry mix to the wet mix. Stir just until blended. Overmixing can make muffins tough. 4. Add Cherries and Almonds: Carefully fold in the chopped cherries and slivered almonds. Save some slivered almonds for topping. 5. Fill Muffin Cups: Spoon the batter into the muffin tin. Fill each cup about three-quarters full. Sprinkle the reserved almonds on top. 6. Bake: Place the muffin tin in the oven. Bake for 18-20 minutes. Check with a toothpick. It should come out clean when done. Let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. For a tasty treat, serve warm with yogurt or a drizzle of honey. Garnish with extra slivered almonds for that special touch. Enjoy your Cherry Almond Oat Muffins! For the full recipe, check the details above. To make the best cherry almond oat muffins, use fresh ingredients. Start with room temperature eggs. This helps them mix better. Soak the oats in almond milk for about ten minutes. This step softens the oats and keeps muffins light. When mixing, fold gently. Overmixing can lead to tough muffins. One common mistake is not measuring flour correctly. Use a spoon to scoop flour into the measuring cup. Then level it off with a knife. Also, don’t skip the baking powder and soda. These help the muffins rise. Finally, let the muffins cool slightly before removing them from the tin. This avoids sticking. These muffins taste great with yogurt or honey. Add a dollop of Greek yogurt on top. It adds creaminess and tang. You can also try them with a sprinkle of cinnamon or nutmeg for a warm spice. A cup of tea or coffee pairs well too. Enjoy your muffins warm for the best taste. For a complete guide, check the Full Recipe. {{image_4}} You can switch up the fruit in these muffins. For spring and summer, use fresh berries like blueberries or raspberries. Peach chunks work great in the warmer months. In fall, try diced apples or pears. Each fruit adds a different flavor and texture. You can also mix fruits for a fun twist. If you want to change the nuts, use walnuts or pecans instead of almonds. You can also add seeds like pumpkin or sunflower for extra crunch. This gives a new taste and boosts nutrition. Remember, choose what you love best to make it your own. To make these muffins gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well and keep the muffins soft. You can also use almond flour for a nutty flavor. Just remember to check the labels for any hidden gluten. Enjoy your gluten-free treats without worry! To keep your Cherry Almond Oat Muffins fresh, store them in an airtight container. This will help them stay soft and moist. Place a paper towel inside the container to absorb any extra moisture. You can store them at room temperature for up to three days. Freezing muffins is easy and keeps them fresh longer. Allow the muffins to cool completely first. Wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. Label the bag with the date for easy tracking. To enjoy your muffins warm, simply remove them from the fridge or freezer. If frozen, let them thaw in the fridge overnight. For quick reheating, microwave a muffin for about 15-30 seconds. You can also warm them in the oven at 350°F for about 5-10 minutes. This will bring back their fresh-baked taste. For the full recipe, refer to the earlier section. Enjoy making and storing your Cherry Almond Oat Muffins! Yes, you can make these muffins vegan. Simply swap the egg for a flax egg. To create a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let this sit for a few minutes until it thickens. This substitution works well to bind the ingredients. You can also use almond milk or any other milk alternative for a dairy-free option. To check if your muffins are done, insert a toothpick into the center of one muffin. If the toothpick comes out clean or with a few crumbs, they are ready. If it has wet batter on it, they need more time. Usually, the baking time is about 18 to 20 minutes. Keep an eye on them as ovens can vary. If you don’t have almond flour, you can use all-purpose flour instead. Another option is to use oat flour, which you can make by grinding rolled oats in a blender. This keeps the flavor profile similar and adds a nice texture. Just remember that the muffins may taste slightly different based on your choice. In this blog post, we covered ingredients, step-by-step instructions, and tips for baking muffins. I shared how to make fluffy muffins, avoid mistakes, and chose the right flavor pairings. You learned about substitutions and seasonal variations to fit your taste. Finally, we discussed storage and answered common questions. Enjoy your baking journey and experiment with your muffin creations. Each bite can be uniquely yours!

Cherry Almond Oat Muffins

Bake delicious Cherry Almond Oat Muffins that are perfect for breakfast or a snack! Made with wholesome ingredients like oats, almond milk, and fresh cherries, these muffins are easy to prepare and so tasty. Plus, they’re packed with nutrients and flavor! Follow our simple step-by-step recipe to create a batch of 12 mouthwatering muffins. Click through to discover how to make these delightful treats and impress your family and friends!
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Ingredients
  

1 cup rolled oats

1 cup almond milk (or any milk alternative of your choice)

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup almond flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cherries, pitted and chopped (fresh or frozen)

1/4 cup slivered almonds (plus extra for topping)

1/2 teaspoon vanilla extract

1/4 cup coconut oil, melted

1 large egg (or flax egg for a vegan option)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or oil.

    Soak Oats: In a medium-sized mixing bowl, combine the rolled oats and almond milk. Let this mixture sit for about 10 minutes to allow the oats to soften and absorb the liquid.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, almond flour, baking soda, baking powder, and salt until fully combined and fluffy.

        Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, vanilla extract, and the egg (or flax egg if you're making a vegan version). Once well mixed, add this to the soaked oats and stir gently to combine.

          Combine Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be cautious not to overmix, as this can make the muffins tough.

            Add Cherries and Almonds: Gently fold in the chopped cherries and slivered almonds, being sure to save a few slivered almonds for topping the muffins later.

              Fill Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. Top each muffin with a sprinkle of the reserved slivered almonds for added crunch and visual appeal.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating that the muffins are fully cooked.

                  Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: For a delightful breakfast treat, serve the warm muffins with a dollop of yogurt on top or a gentle drizzle of honey. You can also garnish with a few extra slivered almonds for a decorative finish. Enjoy!