Preheat the oven to 200°C.
Grease a muffin pan with oil or butter.
Add all the hazelnuts and oats to a food processor and mix.
Transfer to a large mixing bowl together with the rest of the ingredients
Add all wet ingredients together.
Add all the dry ingredients togheter!
Divide the batter into the muffin tins. Top the muffin tins half full and 1 tbsp of blueberries. Then add some more batter and put 1 tsp of blueberries on top of each muffin and gently push them down
Bake for about 15 minutes or until golden.
- 0.0c Coconut flour
- 0.0c Glutenfree oats
- 1.0tsp Baking soda
- 0.0c Hazelnuts
- 0.0tsp Cinnamon
- 3.0 Egg
- 0.0tsp Vanilla extract
- 0.0c Almond milk
- 1.0 Blueberries 1 tsp and 1 tsbt per muffin