Cherry Oat Muffins

What do you do when you want blueberry muffins for breakfast, but are (sadly) out of blueberries?

You substitute cherries, of course!

And then add in a banana. And some oats, for extra breakfast power. And some almond extract, because it complements the cherries so nicely. And change some other things up, just for the fun of it.

We baked up a batch of these for breakfast the other day. They're not super sweet (which is how I prefer my muffins) and they have delicious cherries, which is just perfect for this time of year. Give 'em a try and let me know how you like 'em!

Cherry Oat Muffins

1 c flour (I used a mix of whole wheat and all-purpose)
½ c rolled oats
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ - 1 tsp cinnamon (I actually used Penzey's Apple Pie Spice, but whatever)
1 banana (very ripe)
¼ c nondairy milk
¼ c maple syrup (or agave or honey)
1 tsp vanilla extract
½ tsp almond extract
1 tbsp applesauce
1 tbsp oil (I used coconut, but feel free to use whatever you like, or use more applesauce instead)
½ c cherries, chopped

Preheat oven to 350° F.

In a large bowl, mix together dry ingredients (flour through cinnamon).

Use a blender or immersion blender to cream banana with nondairy milk, maple syrup, extracts, applesauce, and oil. Fold into dry ingredients along with chopped cherries; mix until just combined, and be careful not to overmix!

Divide between muffin cups. Bake 18-20 minutes, until cooked all the way through. Let cool a few minutes before eating.

Makes 12 muffins.

***

This post is shared at the Healthy, Happy, Green, & Natural Party Blog Hop on 7/5/2015.