- 120 ml oat milk
- 150 g oat flakes
- 1 tsp baking powder
- 120 g applesauce
- 100 g wholemeal flour
- 30 g coconut blossom sugar
- 1 tsp apple cider vinegar
- 100 g blueberries (fresh or frozen)
- 1 tsp nut puree, e.g. cashew or almond puree
Preheat the oven to 180°C and place paper cups in a muffin tray. Mix oats, baking powder, flour and sugar in a large bowl.
Add applesauce, oat milk and apple cider vinegar and mix until smooth. Then gently fold the blueberries into the batter.
Divide the mixture evenly among the muffin cups and bake for 15 minutes at 180°C on top/bottom heat. Serve the warm muffins with nut puree, e.g. cashew or almond puree. Tip: The finished muffins keep in the refrigerator for up to 4 days.