July has been a whirlwind of a month between going on vacation, lots of work happenings, and getting the worst summer cold last week. Sleep schedules have been off, diets have been off, and honestly I am ready to get back to some routine around here as we get ready for back to school in a couple of weeks. I cannot believe that the summer is over and we are already prepping for everything back to school! Where did the summer go? One of the ways I always try to get ready for school is to prep easy breakfasts and snacks because mornings are rushed and after school kids are hangry and need something to eat as soon as they get home! Muffins are one of those things that I like to make it advance and keep in the freezer to pull out whenever I need them most! My whole wheat cherry almond streusel muffins are perfect for meal prepping and more and you are going to love this recipe guaranteed!
I found myself buying several pounds of cherries at my local grocery last week because when they are 77 cents a pound, you stock up! Am I right? We have been known to go through some cherries at this house, but this time I definitely overbought! I found myself with cherries that were borderline about to go bad and I had to act fast! I knew I needed to bake something with them and had been wanting to create a new muffin recipe for y’all and this beautiful muffin was born!
Cherry and almond flavors pair perfectly together in this muffin that is made with better for you ingredients and is perfect for kids and adults alike! I top them with a delicious streusel topping that definitely gives them a bakery style taste and you are going to want to make these over and over again! Ours didn’t last long enough for me to freeze any, so the next time I make a batch, I am going to double the recipe so I can have a freezer stash too! I just love the easiness of being able to grab a muffin from the freezer and serving it for breakfast, adding it to a lunch box, or offering it for an after school with some fruit for a healthy snack. Anything to make my life easier when it comes to a busy week is what I am all about!
Here’s a little tip for freezing your muffins: Wrap them individually in plastic wrap the day that you bake them (after they are cooled completely), before placing in an airtight container or bag and this will ensure they don’t get freezer burned and also that they stay super fresh!
Do yourself a favor and stock up on some cherries so that you can make these muffins for yourself and your family too! I promise they will be a hit!
1 3/4 Cup Whole Wheat Flour
1 Tsp. Baking Soda
1 Tbsp. Baking Powder
1 Tsp. Cinnamon
1/4 Tsp. Cardamon
1/4 Tsp. Salt
2 Mashed Bananas
1 Cup Cherries, chopped (if using frozen, thaw and let liquid drain slightly)
1 1/2 Tsp. Almond Extract
1/4 Cup Avocado Oil
1/3 Cup Milk
1 Tsp. Apple Cider Vinegar
1/2 Cup Coconut Sugar
1/2 Cup Rolled Oats
1/2 Cup Chopped Slivered Almonds
1/4 Cup Brown Sugar or Coconut Sugar
4 Tbsp. Melted Butter
1/8 Tsp. Salt
Preheat oven to 325 degrees.
Combine flour, baking soda, baking powder, salt, cinnamon, and cardamon in a large bowl and whisk to combine.
In a small bowl or measuring cup mix milk and apple cider vinegar and let sit for 5 minutes.
Then in another bowl combine bananas, eggs, almond extract, oil, and milk/cider mixture and whisk until well combined.
Whisk in coconut sugar into the wet ingredients until combined.
Fold together wet and dry ingredients until combined thoroughly.
Fold the chopped cherries into the batter until distributed evenly.
Make topping by combining all ingredients and mixing until consistency of wet sand.
Line a muffin tin with cupcake liners and spoon in batter until the muffin tin is almost full. Sprinkle an even layer of crumble on top of the muffins, covering entirely.
Bake for 25-30 minutes until a toothpick can be inserted and comes out clean.