|50 g||dark chocolate|
|145 g||rolled oats (divided)|
|140 g||brown sugar (divided)|
|1 tsp||baking soda|
|100 g||flour (divided)|
|100 ml||coconut oil (divided)|
Preheat oven to 200°C/400°F. Beat eggs and brown sugar in a bowl until light and creamy. Add baking soda, flour, milk, rolled oats, coconut oil, and salt and beat to combine.
Finely chop chocolate. Halve cherries, remove pit, and cut into small pieces. Add to dough and stir to combine.
To make the topping, add remaining flour, brown sugar, rolled oats, and coconut oil to a bowl and mix until just combined and crumbly.
Use an ice cream scoop to add an equal amount of dough to each muffin liner and sprinkle with crumble topping. Transfer to oven and bake at 200°C/400°F for approx. 20 min., or until golden brown. Enjoy!