Cherry Almond Mocha Oatmeal Muffins

2 cups rolled oats

3/4 cup dried cherries

3/4 cup sliced almonds, divided

1/2 cup unsweetened cocoa powder

2 tsp. instant espresso powder

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. sea salt

3/4 cup plain unsweetened almond milk

1/2 cup plain Greek yogurt

1/2 cup pure maple syrup

2 eggs

1 tsp. almond extract

1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan with coconut oil or spray with cooking spray. Set aside.
2. In a large bowl, combine dry ingredients: oats, dried cherries, 1/2 cup of the sliced almonds, cocoa powder, espresso powder, baking powder, cinnamon, and salt. Stir to combine.
3. In a medium bowl, whisk together wet ingredients until combined: almond milk, yogurt, maple syrup, eggs, almond and vanilla extracts.
4. Pour wet ingredients into large bowl with dry ingredients, and stir until well combined.
5. Using a 1/3-cup measuring cup, scoop oat mixture into prepared muffin pan, dividing equally among the 12 cups.
6. Use the remaining 1/4 cup of sliced almonds to garnish the top of each oatmeal muffin.
7. Bake oatmeal muffins at 350 degrees F for 20 minutes.
8. Remove muffin pan from oven and let cool for about 10 minutes before removing or serving. Gently remove oatmeal muffins from pan, and let cool completely on a wire rack.
9. Serve immediately, or store cooled oatmeal muffins in an airtight container in the refrigerator.