My favorite breakfast is probably old-fashioned oats or a combination of oats and buckwheat hot cereal. Honestly, it almost feels like eating dessert after I’ve added berries, sliced banana, a few walnuts, and a little maple or date syrup. Yum! You can see why it’s my favorite. Now, however, I have a runner-up… It’s my new Oil-Free Almond Cherry Muffins.
Luckily, these are also filled with oaty goodness because we know how good oats are for us, right? They have beta-glucan and that’s the stuff that helps lower cholesterol. Did you know that pears have it, too?
There are different types of oats which all come from oat groats. Oat groats are very similar to brown rice and you would cook them the same. You can use oat groats for savory dishes, as well as breakfast cereal.
Whole Intact Grains
The amazing thing about whole intact grains like oat groats is that they help you feel fuller longer. Steel-cut oats are a good choice for breakfast if you want to feel fuller longer. They just take a little longer to digest and don’t affect your blood sugar as quickly as old-fashioned oats… but I digress. Let’s get to these cherry muffins.
Of course, these muffins have no oil but oil-free muffins present a bit of a challenge…how to keep them moist.
I might suggest that we view oil-free baked goods in a different light and that is while providing a sweet plant-based treat, they are also helping us reach our health goals.
So shift your mindset and be open… These don’t feel greasy in your hand, they don’t leave an oily taste in your mouth and they have enough fruit to help with moisture. Oh, and they also have 2 tablespoons of almond butter.
Make Your Own Oat Flour
I make oat flour from old-fashioned oats in the blender or you can also buy oat flour at the market. These delicious cherry muffins are even quick to make in the morning. You’ll simply mix the dry ingredients, whole wheat pastry flour, oat flour, chia seeds, baking powder, and salt, with the wet ingredients, plant milk, maple syrup, and almond extract. Then add those luscious cherries and a few toasted sliced almonds and they’re ready to pop in the oven for 15 minutes or so.
These are lightly sweetened with maple syrup and not overly sweet so if you want to use sweetened plant milk that works.
These may not be as moist as muffins made with eggs and oil, but they’re still quite satisfying. I’ll let you be the judge. Let me know in the comments if you enjoy these muffins or if you think they’re too dry and I’ll go back to the drawing board.
Other Plant-Based Breakfast Options
- Banana Chip Almond Muffins
- Chai Spice Apple Muffins
- Low-Fat Cinnamon Granola
- Blueberry Lemon Bars
- Oatmeal with Berries & Nuts
P.S.: I’ve been testing these for a while now and really want to have a recipe with 12 muffins, but alas, these only make 9 muffins. I couldn’t wait any longer to get this recipe to you so look for an update in the very near future to 12 instead of 9 muffins!
I’d love to hear your feedback in the comments below for these Oil-Free Almond Cherry Muffins! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Oil-Free Cherry Almond Muffins
- 1 cup oat flour (see note)
- 1 cup whole wheat pastry flour
- 2/3 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk (or any plant milk)
- 1/3 cup maple syrup
- 2 tablespoons almond butter
- 1 1/4 teaspoon pure almond extract
- 1 cup tart cherries fresh or frozen cut in halves or quarters if large
- 1/2 cup sliced almonds
- 2 tablespoons granulated or coarse sugar (optional)
- Preheat oven to 375°F. Spray a small amount of nonstick cooking spray into nine muffin cups or line with paper liners.
- Whisk oat flour, whole wheat pastry flour, almond flour, baking powder, and salt in a bowl.
- In a separate bowl combine almond milk, almond butter, maple syrup, and almond extract and add to the dry ingredients. Mix carefully until just combined. Very gently fold in the cherries and sliced almonds
- Evenly divide the batter into muffin cups. They should be almost full. Sprinkle with optional sugar and a few sliced almonds.
- Bake on the middle rack for 20-25 minutes until lightly golden brown and a toothpick inserted comes out clean. Let them cool a minute then remove them to a plate to help prevent dryness.
- If you have leftovers, refrigerate in an airtight container for about 7 days or frozen up to 3 months.
- Make oat flour from old-fashioned rolled oats in the blender.
- Use any kind of plant milk.
- The cherries don’t need to be defrosted
- You can substitute other berries such as raspberries, blueberries, cut-up strawberries, or raisins.
- Leave out the nuts and almond butter if you want to be nut-free.
- To make gluten-free substitute almond flour for whole wheat flour.