Makes 15 servings
- 1 ⅔ cup old fashioned rolled oats
- ⅔ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 ½ cups unsweetened almond milk
- ½ cup honey
- 4 Tbsp. butter, melted and at room temperature
- 2 eggs
- 2 cups fresh cherries, pitted and chopped
Oatmeal streusel topping:
- 1 ⅓ cups old fashioned rolled oats
- 4 Tbsp. butter, solid and room temperature
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
Make the streusel topping first. In a food processor, combine the oats, butter, flour and sugar and pulse until combined and in chunks. Transfer to a small bowl and refrigerate while making muffin batter.
In the food processor, combine oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse until combined and oats are partially chopped. In a large mixing bowl, combine the almond milk, honey, melted butter and eggs. Whisk to combine. Pour the dry ingredients into the wet ingredients and stir to combine. Fold in the cherries. Spray muffin tins with non-stick spray. Fill the muffin cups up; to the top with the muffin batter. Remove the streusel from the refrigerator and break it up with your fingers. Top the muffin batter with the streusel topping, about a heaping tablespoon.
Bake the muffins at 400 degrees F for 20 minutes or until a toothpick inserted comes out clean. Allow to cool in the muffin pan for 10 minutes before removing.
Nutrition analysis per serving: 230 calories, 8 g fat, 4 g protein, 36 g carbohydrate, 3 g fiber, 190 mg sodium
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