Cherry Walnut Muffins

Normally my oldest son devours fresh cherries, but since he didn’t I decided to use some fresh cherries in muffins.  The walnut adds a little crunch to make these the perfect morning snack.

Ingredients:

¾ cup whole wheat flour

¾ cup coconut flour

1 scoop protein powder

¼ cup truvia brown sugar equivalent or ½ cup light brown sugar

3 tablespoons truvia or granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup old fashioned oats

2 large eggs

1 cup plain nonfat Greek yogurt

¼ cup unsweetened applesauce

1 ½ cups fresh cherries plus some for topping

½ cup chopped walnuts

1-2 tablespoons sugar in the raw

2 tablespoons maraschino cherry juice or orange juice

Directions:

1. Preheat the oven to 350 degrees and spray muffin tins with baking spray.
2. Spread walnuts on a small baking sheet and roast at 350 for 5 minutes.
3. Add flours, protein powder, baking powder, salt, brown sugar, and sugar to a medium bowl and whisk together.
4. Add applesauce, yogurt, eggs, and juice to a large bowl and mix to combine. 
5. Fold in the dry ingredients scraping down the edge of the bowl.  Then add the walnuts and cherries and mix gently.
6. Use a large cookie scooper to fill the muffin tins.
7. Top each muffin with a dash of sugar in the raw and 1-2 more cherries.
8. Bake for 25-30 minutes.
9. Let muffins cool in the muffin tin for at least 10 minutes before removing.
10. Let cool completely on a wire rack before transferring to an airtight container. 
11. Enjoy!