Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in eggs and margarine until blended.

In large bowl, combine flour, cherries, almonds, Steviva Blend, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over mix.)

Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

Serve warm and enjoy!

Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Cherry Almond Muffins – Low Glycemic No Added Sugar


October 13, 2016

Conventional muffins are loaded with refined carbohydrates, such as white flour and  white sugar. Each muffin can have as  much as 30 grams of sugar and 25 grams of carbs. Wow! Who needs that? We use lots of oats in this recipe. Oats are a good source of  both soluble and insoluble fiber, the phytochemicals in oats may also  have cancer fighting properties. We also use almonds which are packed  with healthy fats, proteins, fibers, minerals, vitamin E, and phytochemicals. We have cut out all the added sugar in these muffins and  have left all the flavor. Enjoy!

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 12 muffins


1 cup oats (Old-Fashioned)

1 cup buttermilk

2 egg whites, beaten

2 tbsp butter

1 cup soy flour

1/3 cup cherries

1/4 cup silvered almonds

3 tbsp Steviva Blend

1/2 tsp almond extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt


Nutrition Facts

Serving Size1 muffin
Sodium98 mg
Potassium345 mg
Protein6 g
Cholesterol6 mg
Sugar0 g
Total Fat6 g
Saturated Fat2 g
Polyunsaturated Fat2 g
Monounsaturated Fat2 g
Trans Fat0 g
Total Carbohydrates10 g
Dietary Fiber2 g

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