1. Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together all-purpose flour, whole wheat flour, 3/4 cup of the oats, the brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. In another bowl whisk together eggs, yogurt, almond butter, and oil. Add yogurt mixture all at once to flour mixture. Stir just until moistened. Fold in cherries and chocolate.

2. Spoon batter into muffin cups. In a small bowl stir together remaining 2 tablespoons oats and the seeds. Sprinkle oat mixture over batter.

3. Bake 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Serve warm. Makes 12 muffins.

Tips

Place cooled muffins in an airtight container. Cover and store at room temperature for 3 days. Or, freeze up to 3 months. To reheat, remove bake cups if silver or gold. Wrap a frozen muffin in paper towels. Microwave on 50% power (medium) for 1 minute or until warmed through.