Preheat oven to 375 degrees F.
In a bowl, stir together oats, flours, baking powder, cinnamon, and sea salt. Then add tart cherries, coconut flakes, and poppy seeds, and stir to lightly coat.
In a separate bowl, whisk together eggs, oat milk, coconut oil, maple syrup, tahini, and vanilla extract.
Add wet ingredients to dry ingredients, and stir until no flour streaks remain.
While oven is preheating, fill muffin cups with batter, 3/4 of the way full. If they are almost full, that's a good thing! The muffins will rise beautifully this way.
Bake muffins at 375 degrees F for 4 minutes, then turn down heat to 350 degrees F and cook for another 14 minutes, until a toothpick comes out with crumbs.
Let cool in the pan for 5 minutes, then remove. Best eaten when fully cooled.