Cherry-Maple-Pecan Muffins

I‘ll admit, I’m a bit of a muffin addict. I cant help myself; they’re individually-sized renderings of all my favorite things: carbs, fruit, nuts…I just love ’em, so I’ve worked pretty hard recently at finding a base recipe that I can modify for pretty much any kind of muffin. That’s where these bad boys came from: the base recipe is essentially everything but the dried cherries and the pecans, which can be swapped out for literally whatever you’re feeling like. In fact, I use this same base recipe for my Pumpkin-Dark Chocolate Muffins, and it works beautifully with just a few substitutes.

Aside from making sure these muffins taste amazing and have great texture (they’ve got both, in spades), I worked on making sure that I could grab one of these on-the-go without feeling any snack-guilt. To do that, I used whole wheat flour instead of the white stuff, organic raw cane sugar and I tossed in some rolled oats for added protein and fiber. At the end of the day, these guys clock in at under 250 cals/muffin, without sacrificing any taste or moistness. I make a batch of muffins about once a week and I use them as a filling snack with my afternoon coffee – they’re the perfect lil’ midday pick me up, especially during the fall season. Here’s how I make them.

5 from 1 vote

Cherry-Maple-Pecan Muffins

Course Breakfast, Snack
Cuisine American
Keyword baked good, breakfast, healthy snack, muffin, pumpkin, snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 248 kcal


  • 1 3/4 cups Whole Wheat Flour
  • 3/4 cups Old Fashioned Oats
  • 1/2 cup Organic Raw Sugar
  • 1/4 c + 1 tbsp Maple syrup
  • 3/4 cup Almond Milk {soy or dairy milk works here as well}
  • 3/4 cup Applesauce
  • 1/2 cup Vegetable Oil
  • 1 Egg
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup Dried cherries
  • 1/2 cup Chopped pecans


  1. Preheat an oven to 375 degrees and spray a standard muffin tin with non-stick spray or line it with cupcake liners. Combine all ingredients in a bowl and stir until just combined.

  2. Divide the batter evenly into the tray. Tap the tray on the counter to remove any air pockets from the batter.

  3. Bake for 25-30 minutes. With my oven, my muffins always take exactly 27 minutes. Just stick a toothpick in the center of one of the muffins and when it comes out clean, it's done!

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