Muffins with oat flakes and blueberries

Ingredients for 1 servings:

• 500 g oat flakes, fine
• 1 packet of baking powder
• 2 eggs
• 1 tbsp sunflower oil
• 200 ml oat milk (oat drink)
• 4 m.-large banana(s), ripe
• 300 g blueberries
• 1 pinch(s) nutmeg
• 1 pinch(s) cinnamon powder
• Fat for the muffin tin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C fan/convection oven. Briefly grind the oats in a blender until they are slightly finer, but not powdery. Place the oats in a large bowl and stir in the baking powder. Pour the oat milk into a large bowl, add four ripe, medium-sized bananas, and puree with a hand blender. Season with a little cinnamon powder and nutmeg. Gradually add the oat milk mixture to the oats and mix with a whisk. After half of the oat milk has been added, stir in the eggs. Then stir in the remaining banana-oat milk mixture. The batter should be quite thick. Lightly grease the muffin cups. Wash the blueberries and let them drain. Then fill the cups with a tablespoon of batter. Place a few blueberries on top of the batter and spread more batter on top. Finally, press a few blueberries into the top of the batter. Bake in the preheated oven for approximately 15-20 minutes on the middle rack. Keep an eye on the muffins. Test with a toothpick if the toothpick is inserted and no batter sticks to the toothpick, the muffins are done. Let the muffins cool slightly and serve immediately while still warm or later cold. Note: These muffins are a delicious, healthy alternative to traditional muffins with no added sugar. The recipe provides enough for approximately 20 muffins.