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Cherry Almond Protein Muffins - A Soft, Satisfying Grab-and-Go Snack

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pitted cherries, chopped (fresh or frozen; if frozen, do not thaw)
  • 1 1/4 cups white whole wheat flour (or all-purpose flour)
  • 1/2 cup blanched almond flour (finely ground)
  • 1/2 cup rolled oats
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder (see notes in FAQs)
  • 1/3 cup coconut sugar (or light brown sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon (optional but nice)
  • 2 large eggs, at room temperature
  • 3/4 cup plain Greek yogurt (2% or whole)
  • 1/3 cup milk (dairy or unsweetened almond milk)
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp lemon zest (from about 1/2 lemon)
  • 2–3 tbsp sliced almonds, for topping
  • 1–2 tsp coarse sugar, optional for topping

Method
 

  1. Prep the pan: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Mix dry ingredients: In a large bowl, whisk the flour, almond flour, oats, protein powder, coconut sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, Greek yogurt, milk, oil, vanilla, almond extract, and lemon zest until smooth.
  4. Combine: Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. The batter will be thick; avoid overmixing.
  5. Fold in cherries: Add the chopped cherries and fold in lightly to distribute without staining the batter too much.
  6. Fill the cups: Divide the batter evenly among the 12 muffin cups. Sprinkle sliced almonds and a pinch of coarse sugar on top for crunch and shine.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and stay moist.