Cherry Berry Oat Muffin Tops

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (yogurt, nut flour, some from oats)

  Carbohydrates (fruit, oats, maple syrup)

  Fat (oil, yogurt)

  Fiber (oats, nut flour, fruit)

  Other (cherries are high in vitamin C, magnesium, and antioxidants)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Dense

  Chewy

  Sweet

  Tart

  Light

  Warm/cozy

For a quick protein and fiber packed snack or on-the-go breakfast, look no further! These remind me a lot of Belvita bars. They’re soft, slightly sweet, and have a chewy texture thanks to the oats. In place of using a cooking oil in the recipe, plain greek yogurt provides more protein and reduces the fat content.

Adding fruit is an excellent way to add sweetness to a recipe without adding a significant amount of added sugars. Berries and cherries contain a polyphenol called resveratrol, which has antioxidant properties and may provide a protective effect on the cardiovascular system, promotes healthy aging and may reduce inflammation overall. 

---

Allergens: Nuts, dairy, eggs

Servings: 8 muffin tops, 6 muffins

Prep time: 10 minutes

Cook time: 25-35 minutes

Total time: 35-45 minutes

Ingredients:

2 cups finely ground, unblanched almond flour

1 cup quick cooking rolled oats

2 eggs

1/4 cup plain greek or icelandic yogurt (these varieties have more protein and are thicker)

1/4 cup maple syrup

1/2 tsp vanilla extract

1 cup frozen berries and cherries (thawed in fridge and patted dry)

2 tsp baking soda

1/4 tsp salt

If using muffin top pan:

1/2-1 tsp Avocado, coconut oil, or ghee/butter (for greasing pan)

Directions:

1. Preheat oven to 350F.

2. Combine wet and dry ingredients in separate mixing bowls (leaving the fruit out). 

3. Slowly add dry mixture to wet until batter is clump free (aside from texture provided by oats).

4. Next, fold in fruit gently until evenly distributed. 

5. Transfer to greased muffin top pan or lined regular muffin pan.

6. Bake for around 25 minutes for muffin tops, or 35 minutes for regular muffins, or until knife test comes out clean. 

7. Store in fridge for 5-7 days and enjoy plain or in a bowl with yogurt and fruit.

---

Hey, I think you’ll be into these: