We make these moist flavourful muffins in the summertime when cherries are falling off the tree but you can make them any time of the year with frozen cherries or another fresh or frozen berry. These freeze well!
Preheat the oven to 350F and line 18 medium muffin tins with paper liners (I know it's an awkward number, it's just how the recipe turned out! Just bake them in two batches if you only have one tin)
In a large bowl whisk together the flours, oat bran, sugar, baking powder, baking soda and salt.
In a separate medium bowl, whisk together the eggs, almond milk, yogurt, orange zest, orange juice, vanilla, honey or maple syrup and olive oil.
Fold the liquid ingredients into the dry ingredients with a rubber spatula until just mixed. Fold in the cherries.
Using a large spoon or ice cream scoop (mechanical), divide the muffin batter among the lined tins and bake until they are golden brown and a toothpick inserted in the centre comes out clean, about 25-30 minutes. Remove from the oven and when cool enough to handle, transfer the muffins to a cooling rack. Can be stored covered at room temperature for up to 3 days or frozen in a sealed container for up to 1 month.