Chocolate Cherry & Almond Granola Muffins

Generously grease a 12 cavity muffin tin and set aside for now

In a large bowl, mix 2 3/4 cups of old fashioned oats, 1/2 cup of dried cherries, 1/2 cup of chopped almonds, 2 tablespoons of chia seeds, 2 tablespoons of cocoa powder, 1 teaspoon of ground cinnamon, 1 teaspoon of baking powder and 1/2 teaspoon of salt until everything is evenly distributed

In a separate bowl, whisk 1/2 cup of apple sauce into 1 1/2 cups of milk, 1/3 cup of maple syrup, 2 teaspoons of pure vanilla extract and 2 large eggs until completely combined

Add the apple sauce mixture into the granola and mix until fully combined

Fold in 3/4 cup of chopped chocolate

Divide the mixture between the 12 greased muffin tins being sure to divide the liquid in the batter evenly throughout each portion

Bake the muffins in a 350 degree oven for about 30 minutes or until the centers feel set to a light touch

Transfer the muffin tin onto a cooling rack or cutting board and let the muffins cool until they can be removed (if they start to fall apart when you try to remove them, let them cool for another 5 minutes or so)

Store fully cooled leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 5 days