Preheat your oven to 180ºC / 350ºF. Line 12 standard muffin cups with muffin liners or squares of parchment paper.

Start by pitting the cherries. This can be messy business so keep a cleanup towel handy and don't wear white! There are many cherry pitting methods (maybe you even have a cherry pitter?) but what I usually do is slice them around the middle with a sharp knife, twist to separate the two halves, and pick the pit out with my fingers. Place the cherry halves in a measuring cup and stop when you get to one heaping cup.

In a medium sized bowl, whisk together melted butter, almond pulp, eggs, honey, vanilla, yoghurt, and chia seeds. Set aside.

In a smaller bowl, whisk together whole wheat pastry flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet, careful to not over mix - it should still be a touch lumpy.

Fold the cherry halves into the batter, and spoon into the prepared muffin tins.

Sprinkle the tops with slivered almonds.

Bake for 18-20 minutes, until muffins are puffed and golden and toothpick inserted towards the center comes out clean.

Let cool in the muffin tins for about 5 minutes, then transfer to a wire rack.