Preheat oven to 400 degrees Fahrenheit.

Line a 12-cup muffin pan with paper cups.

In a large bowl, whisk together quick-cooking oats, flour, whole wheat flour, brown sugar, Splenda brown sugar blend, baking powder, baking soda, and salt.

In a small bowl, combine buttermilk, Egg Beaters egg substitute, canola oil, and almond extract.

Make a well in the center of the dry ingredients.

Pour the wet ingredients into the well.

Stir until just moist; do not overmix.

Gently fold in chopped cherries.

Spoon the muffin mixture into the prepared muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.