Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it lightly with non-stick cooking spray.

Place the 2 cups of rolled oats into a blender or food processor. Blend on high speed for about 30 seconds until they turn into a fine, powdery flour consistency.

In a large mixing bowl, whisk together your freshly made oat flour, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the eggs, honey, Greek yogurt, milk, vanilla extract, and melted extra virgin olive oil until smooth.

Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined—do not overmix.

Gently fold in about ¾ of your chopped cherries and ¾ of your chopped pistachios into the batter. Save the rest for the topping.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Press the remaining cherries and pistachios firmly into the top of each muffin for a beautiful finish.

Bake for 18 to 22 minutes. A toothpick inserted into the center should come out clean.

Let the muffins rest in the hot pan for 5 minutes, then transfer them to a wire rack to cool completely.