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.
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!