Chocolate-cherry-oat muffins

Step 1/4

• ⅓ eggs
• 13⅓ g raw sugar
• ⅛ tsp baking soda
• 13⅓ g flour
• 33⅓ ml milk
• 13⅓ g rolled oats
• 8⅓ ml coconut oil
• ⅛ tsp salt

• oven
• hand mixer with beaters
• bowl (large)

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.

Step 2/4

• 8⅓ g bittersweet chocolate
• 50 g cherries

• cutting board
• knife
• rubber spatula

Finely chop chocolate. Halve cherries, remove pit, and cut into small pieces. Add to dough and stir to combine.

Step 3/4

• 3⅓ g flour
• 10 g raw sugar
• 10⅞ g rolled oats
• 8⅓ ml coconut oil

• bowl (large)

To make the topping, add remaining flour, brown sugar, rolled oats, and coconut oil to a bowl and mix until just combined and crumbly.

Step 4/4

• muffin tin
• muffin liner
• ice cream scoop

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!

Enjoy your meal!