Beat the eggs and honey with a mixer. When the mixture becomes homogeneous, add the nut butter and yogurt and continue mixing. Nut butter can also be replaced with olive or coconut oil, but you will get a richer taste if you use it.
When the liquid ingredients are completely combined, start slowly adding the flour and oat flakes, and finally the baking powder. Mix with the mixer on the lowest volume. If you do not have a mixer, you can do it all in a blender.
If the mixture is very liquid, add some more flour, and if it is very thick, add a little yogurt.
When everything is well combined, pour the mixture into muffin tins and place a few fresh cherries on each muffin.It is best to use silicone molds because muffins are very easy to remove without the use of extra oil. If you do not have silicone, spray the muffin tin with a little oil, or use muffin cups. Bake these muffins in a preheated oven at 350 degrees F for about 10-15 minutes and then at 300 degrees F for another 10-15 minutes. Follow them while they are baking, if they turn brown very quickly from above, lower the oven and put them back. They are ready in 25-30 minutes.
For an additional and richer taste, when they were ready, I put some more hazelnut butter and peanuts on top.Combined with fresh fruit and a cup of coffee these are perfect for a balanced breakfast.