Cherry Almond Breakfast Cakes

Preheat toaster oven to 350ºF and lightly oil 5-ounce ramekins.

In a coffee cup, stir together coconut oil, 2 teaspoons maple syrup, almond extract and almond milk until well combined. In a small bowl, combine flour, baking powder and salt. Stir maple-milk-oil mixture into flour and mix just until combined. Pour batter into prepared ramekins, sprinkle almonds evenly over batter and arrange cherry halves sliced-side down, gently pressing them into batter.

Place ramekins on a cookie sheet (makes it easier to remove the cooked ramekins) and bake at 350ºF for 9–11 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 10 minutes before serving.

Top cooled cakes with a scoop of yogurt, drizzle with remaining maple syrup and sprinkle with a few sliced almonds.