![- 1 cup rolled oats - 1 cup almond milk - 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, chopped - 1/4 cup slivered almonds - 1/2 teaspoon vanilla extract - 1/4 cup coconut oil, melted - 1 large egg or flax egg The ingredients for cherry almond oat muffins are simple and wholesome. You start with rolled oats, which give a nice texture. Almond milk makes these muffins moist and adds a light nutty flavor. All-purpose flour and almond flour blend well for the perfect crumb. Brown sugar adds sweetness, while baking soda and baking powder help the muffins rise. When it comes to cherries, you can choose fresh or frozen. They add a burst of flavor. Slivered almonds give a nice crunch. Vanilla extract enhances the overall taste, and melted coconut oil keeps things rich and moist. If you want a vegan option, just use a flax egg instead of a regular egg. - Calories per muffin: About 150 calories - Macronutrients: Each muffin has roughly 3g protein, 22g carbs, and 6g fat - Dietary considerations: These muffins can be made vegan and gluten-free by using almond flour and a flax egg. Using these ingredients, you can create a treat that is both tasty and nutritious. You can find the full recipe at the end of this section. - Step 1: Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. - Step 2: In a medium bowl, soak 1 cup of rolled oats in 1 cup of almond milk. Let it sit for about 10 minutes. This softens the oats and adds flavor. - Step 3: In a large bowl, combine the dry ingredients. Use 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 cup of almond flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk until mixed. - Step 4: In a separate bowl, mix your wet ingredients. Combine 1/4 cup of melted coconut oil, 1/2 teaspoon of vanilla extract, and 1 large egg (or flax egg for vegan). Stir this into the soaked oats. - Step 5: Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. It’s okay if the batter is a little lumpy. - Step 6: Fold in 1/2 cup of chopped cherries and 1/4 cup of slivered almonds. Reserve some almonds for the top. - Step 7: Spoon the batter into a lined muffin tin. Fill each cup about 3/4 full. Sprinkle the reserved almonds on top. Bake for 18-20 minutes. Check doneness by inserting a toothpick; it should come out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. For the full recipe and all the details, check the [Full Recipe]. Enjoy your tasty muffins! To make your muffins creamier, let the oats soak longer. I suggest soaking them for at least 15 minutes. This helps the oats absorb more moisture. When mixing, avoid overmixing the batter. A few lumps are okay. This keeps your muffins light and fluffy. Spices can take your muffins to new heights. You can add a dash of cinnamon for warmth or a hint of nutmeg for depth. Sweeteners also matter. I like using honey or maple syrup for a natural touch. They add sweetness without overpowering the cherry flavor. These muffins taste great with a dollop of yogurt or a drizzle of honey on top. They make a perfect breakfast or snack. For freshness, store your muffins in an airtight container at room temperature. They will stay good for about three days. Enjoy them warm or at room temperature! If you want to make them last longer, check out the full recipe for storage tips. {{image_2}} You can switch up the fruits in these muffins. Blueberries, raspberries, or even strawberries work well. Each fruit adds its unique taste. Dried fruits like raisins or cranberries also make a great choice. They add natural sweetness and chewiness to your muffins. If you want to change the nuts, try walnuts or pecans. Both give a nice crunch and flavor. You can also add seeds like chia or flaxseed for extra nutrients. These seeds boost fiber and omega-3s, making your muffins even healthier. For a vegan version, use a flax egg instead of a regular egg. For milk, almond milk is perfect, but any plant-based milk will do. If gluten is a concern, swap the all-purpose flour with almond flour. This makes the muffins gluten-free and adds a lovely nutty flavor. Feel free to explore these variations for your Cherry Almond Oat Muffins. The full recipe will guide you on how to create these tasty treats! You can store your Cherry Almond Oat Muffins at room temperature. They stay fresh for about three days. To keep them soft, place them in an airtight container. Let the muffins cool completely before sealing them. This helps prevent moisture buildup, which can make them soggy. If you want to save some muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat one, just take it out and let it thaw at room temperature. For a warm treat, reheat the muffin in the oven at 350°F (175°C) for about 10 minutes. You can also microwave it for about 30 seconds. Keep an eye on your muffins for any signs of spoilage. If they start to feel hard or dry, they may be stale. A change in smell can also indicate spoilage. If you see mold, it's best to throw them away. Always trust your senses to determine if the muffins are still good to eat. Yes, you can use different flours in this recipe. Whole wheat flour adds more fiber. Oat flour gives a nice flavor. If you need gluten-free, almond flour works well. Just keep the ratio the same. Each type will change the texture a bit, but they will still taste great. To make these muffins nut-free, swap almond flour with oat flour or sunflower seed flour. You can also leave out slivered almonds. Try adding pumpkin seeds for crunch. These changes keep the muffins tasty and safe for those with nut allergies. Check for doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. You can also look for a golden top. They should spring back when lightly pressed. This way, you’ll enjoy perfectly baked muffins every time. These muffins are easy to make and filled with great flavors. You learned the key ingredients, like oats and cherries, and how to mix them. I shared tips for perfect texture and flavor. Remember, you can swap fruits and nuts to fit your taste. Store them right to keep them fresh longer. With these simple steps, you can bake delicious muffins anytime. Enjoy your baking journey and the tasty treats that follow!](https://homecookingstyle.com/wp-content/uploads/2025/07/0481f21f-f2a2-4a0f-bd61-a1363577103d-768x768.webp)
Are you ready to bake something delightful? Cherry Almond Oat Muffins are simple to make and packed with flavor. In this easy recipe, I’ll share all the ingredients and steps you need for a perfect batch. Whether for breakfast or a snack, these muffins fit any occasion. Join me as we whip up this tasty treat that you and your loved ones will enjoy!
Ingredients
List of Ingredients
– 1 cup rolled oats
– 1 cup almond milk
– 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, chopped
– 1/4 cup slivered almonds
– 1/2 teaspoon vanilla extract
– 1/4 cup coconut oil, melted
– 1 large egg or flax egg
The ingredients for cherry almond oat muffins are simple and wholesome. You start with rolled oats, which give a nice texture. Almond milk makes these muffins moist and adds a light nutty flavor. All-purpose flour and almond flour blend well for the perfect crumb. Brown sugar adds sweetness, while baking soda and baking powder help the muffins rise.
When it comes to cherries, you can choose fresh or frozen. They add a burst of flavor. Slivered almonds give a nice crunch. Vanilla extract enhances the overall taste, and melted coconut oil keeps things rich and moist. If you want a vegan option, just use a flax egg instead of a regular egg.
Nutritional Information
– Calories per muffin: About 150 calories
– Macronutrients: Each muffin has roughly 3g protein, 22g carbs, and 6g fat
– Dietary considerations: These muffins can be made vegan and gluten-free by using almond flour and a flax egg.
Using these ingredients, you can create a treat that is both tasty and nutritious. You can find the full recipe at the end of this section.
Step-by-Step Instructions
Prepping the Muffins
– Step 1: Preheat your oven to 350°F (175°C). This helps the muffins bake evenly.
– Step 2: In a medium bowl, soak 1 cup of rolled oats in 1 cup of almond milk. Let it sit for about 10 minutes. This softens the oats and adds flavor.
Mixing Ingredients
– Step 3: In a large bowl, combine the dry ingredients. Use 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 cup of almond flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk until mixed.
– Step 4: In a separate bowl, mix your wet ingredients. Combine 1/4 cup of melted coconut oil, 1/2 teaspoon of vanilla extract, and 1 large egg (or flax egg for vegan). Stir this into the soaked oats.
Baking and Cooling
– Step 5: Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. It’s okay if the batter is a little lumpy.
– Step 6: Fold in 1/2 cup of chopped cherries and 1/4 cup of slivered almonds. Reserve some almonds for the top.
– Step 7: Spoon the batter into a lined muffin tin. Fill each cup about 3/4 full. Sprinkle the reserved almonds on top. Bake for 18-20 minutes. Check doneness by inserting a toothpick; it should come out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
For the full recipe and all the details, check the [Full Recipe]. Enjoy your tasty muffins!
Tips & Tricks
Perfecting Texture
To make your muffins creamier, let the oats soak longer. I suggest soaking them for at least 15 minutes. This helps the oats absorb more moisture. When mixing, avoid overmixing the batter. A few lumps are okay. This keeps your muffins light and fluffy.
Enhancing Flavor
Spices can take your muffins to new heights. You can add a dash of cinnamon for warmth or a hint of nutmeg for depth. Sweeteners also matter. I like using honey or maple syrup for a natural touch. They add sweetness without overpowering the cherry flavor.
Serving Suggestions
These muffins taste great with a dollop of yogurt or a drizzle of honey on top. They make a perfect breakfast or snack. For freshness, store your muffins in an airtight container at room temperature. They will stay good for about three days. Enjoy them warm or at room temperature! If you want to make them last longer, check out the full recipe for storage tips.
Variations
Fruit Alternatives
You can switch up the fruits in these muffins. Blueberries, raspberries, or even strawberries work well. Each fruit adds its unique taste. Dried fruits like raisins or cranberries also make a great choice. They add natural sweetness and chewiness to your muffins.
Nut & Seed Options
If you want to change the nuts, try walnuts or pecans. Both give a nice crunch and flavor. You can also add seeds like chia or flaxseed for extra nutrients. These seeds boost fiber and omega-3s, making your muffins even healthier.
Dietary Modifications
For a vegan version, use a flax egg instead of a regular egg. For milk, almond milk is perfect, but any plant-based milk will do. If gluten is a concern, swap the all-purpose flour with almond flour. This makes the muffins gluten-free and adds a lovely nutty flavor.
Feel free to explore these variations for your Cherry Almond Oat Muffins. The full recipe will guide you on how to create these tasty treats!
Storage Info
Short-Term Storage
You can store your Cherry Almond Oat Muffins at room temperature. They stay fresh for about three days. To keep them soft, place them in an airtight container. Let the muffins cool completely before sealing them. This helps prevent moisture buildup, which can make them soggy.
Long-Term Storage
If you want to save some muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. When you’re ready to eat one, just take it out and let it thaw at room temperature. For a warm treat, reheat the muffin in the oven at 350°F (175°C) for about 10 minutes. You can also microwave it for about 30 seconds.
Signs of Spoilage
Keep an eye on your muffins for any signs of spoilage. If they start to feel hard or dry, they may be stale. A change in smell can also indicate spoilage. If you see mold, it’s best to throw them away. Always trust your senses to determine if the muffins are still good to eat.
FAQs
Can I use other types of flour?
Yes, you can use different flours in this recipe. Whole wheat flour adds more fiber. Oat flour gives a nice flavor. If you need gluten-free, almond flour works well. Just keep the ratio the same. Each type will change the texture a bit, but they will still taste great.
How can I make these muffins nut-free?
To make these muffins nut-free, swap almond flour with oat flour or sunflower seed flour. You can also leave out slivered almonds. Try adding pumpkin seeds for crunch. These changes keep the muffins tasty and safe for those with nut allergies.
How do I know when the muffins are done baking?
Check for doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. You can also look for a golden top. They should spring back when lightly pressed. This way, you’ll enjoy perfectly baked muffins every time.
These muffins are easy to make and filled with great flavors. You learned the key ingredients, like oats and cherries, and how to mix them. I shared tips for perfect texture and flavor. Remember, you can swap fruits and nuts to fit your taste. Store them right to keep them fresh longer. With these simple steps, you can bake delicious muffins anytime. Enjoy your baking journey and the tasty treats that follow!
![- 1 cup rolled oats - 1 cup almond milk - 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, chopped - 1/4 cup slivered almonds - 1/2 teaspoon vanilla extract - 1/4 cup coconut oil, melted - 1 large egg or flax egg The ingredients for cherry almond oat muffins are simple and wholesome. You start with rolled oats, which give a nice texture. Almond milk makes these muffins moist and adds a light nutty flavor. All-purpose flour and almond flour blend well for the perfect crumb. Brown sugar adds sweetness, while baking soda and baking powder help the muffins rise. When it comes to cherries, you can choose fresh or frozen. They add a burst of flavor. Slivered almonds give a nice crunch. Vanilla extract enhances the overall taste, and melted coconut oil keeps things rich and moist. If you want a vegan option, just use a flax egg instead of a regular egg. - Calories per muffin: About 150 calories - Macronutrients: Each muffin has roughly 3g protein, 22g carbs, and 6g fat - Dietary considerations: These muffins can be made vegan and gluten-free by using almond flour and a flax egg. Using these ingredients, you can create a treat that is both tasty and nutritious. You can find the full recipe at the end of this section. - Step 1: Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. - Step 2: In a medium bowl, soak 1 cup of rolled oats in 1 cup of almond milk. Let it sit for about 10 minutes. This softens the oats and adds flavor. - Step 3: In a large bowl, combine the dry ingredients. Use 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 cup of almond flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk until mixed. - Step 4: In a separate bowl, mix your wet ingredients. Combine 1/4 cup of melted coconut oil, 1/2 teaspoon of vanilla extract, and 1 large egg (or flax egg for vegan). Stir this into the soaked oats. - Step 5: Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. It’s okay if the batter is a little lumpy. - Step 6: Fold in 1/2 cup of chopped cherries and 1/4 cup of slivered almonds. Reserve some almonds for the top. - Step 7: Spoon the batter into a lined muffin tin. Fill each cup about 3/4 full. Sprinkle the reserved almonds on top. Bake for 18-20 minutes. Check doneness by inserting a toothpick; it should come out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. For the full recipe and all the details, check the [Full Recipe]. Enjoy your tasty muffins! To make your muffins creamier, let the oats soak longer. I suggest soaking them for at least 15 minutes. This helps the oats absorb more moisture. When mixing, avoid overmixing the batter. A few lumps are okay. This keeps your muffins light and fluffy. Spices can take your muffins to new heights. You can add a dash of cinnamon for warmth or a hint of nutmeg for depth. Sweeteners also matter. I like using honey or maple syrup for a natural touch. They add sweetness without overpowering the cherry flavor. These muffins taste great with a dollop of yogurt or a drizzle of honey on top. They make a perfect breakfast or snack. For freshness, store your muffins in an airtight container at room temperature. They will stay good for about three days. Enjoy them warm or at room temperature! If you want to make them last longer, check out the full recipe for storage tips. {{image_2}} You can switch up the fruits in these muffins. Blueberries, raspberries, or even strawberries work well. Each fruit adds its unique taste. Dried fruits like raisins or cranberries also make a great choice. They add natural sweetness and chewiness to your muffins. If you want to change the nuts, try walnuts or pecans. Both give a nice crunch and flavor. You can also add seeds like chia or flaxseed for extra nutrients. These seeds boost fiber and omega-3s, making your muffins even healthier. For a vegan version, use a flax egg instead of a regular egg. For milk, almond milk is perfect, but any plant-based milk will do. If gluten is a concern, swap the all-purpose flour with almond flour. This makes the muffins gluten-free and adds a lovely nutty flavor. Feel free to explore these variations for your Cherry Almond Oat Muffins. The full recipe will guide you on how to create these tasty treats! You can store your Cherry Almond Oat Muffins at room temperature. They stay fresh for about three days. To keep them soft, place them in an airtight container. Let the muffins cool completely before sealing them. This helps prevent moisture buildup, which can make them soggy. If you want to save some muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat one, just take it out and let it thaw at room temperature. For a warm treat, reheat the muffin in the oven at 350°F (175°C) for about 10 minutes. You can also microwave it for about 30 seconds. Keep an eye on your muffins for any signs of spoilage. If they start to feel hard or dry, they may be stale. A change in smell can also indicate spoilage. If you see mold, it's best to throw them away. Always trust your senses to determine if the muffins are still good to eat. Yes, you can use different flours in this recipe. Whole wheat flour adds more fiber. Oat flour gives a nice flavor. If you need gluten-free, almond flour works well. Just keep the ratio the same. Each type will change the texture a bit, but they will still taste great. To make these muffins nut-free, swap almond flour with oat flour or sunflower seed flour. You can also leave out slivered almonds. Try adding pumpkin seeds for crunch. These changes keep the muffins tasty and safe for those with nut allergies. Check for doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. You can also look for a golden top. They should spring back when lightly pressed. This way, you’ll enjoy perfectly baked muffins every time. These muffins are easy to make and filled with great flavors. You learned the key ingredients, like oats and cherries, and how to mix them. I shared tips for perfect texture and flavor. Remember, you can swap fruits and nuts to fit your taste. Store them right to keep them fresh longer. With these simple steps, you can bake delicious muffins anytime. Enjoy your baking journey and the tasty treats that follow!](https://homecookingstyle.com/wp-content/uploads/2025/07/0481f21f-f2a2-4a0f-bd61-a1363577103d-250x250.webp)
