The recipe was born under banal, but funny circumstances. One morning, I suddenly wanted something baked, like a whole grain cake with berries or a muffin, as it is called here.
It was an early morning, and the nearest health food store is a 20-minute drive away. I have to get ready, I thought, I have to warm up the car, get to the store, wait in the line …
And will that muffin be there anyway? In short, “laziness” won, and I decided to make muffins myself, and I did not regret it at all.
My muffins turned out to be soft, even airy, sweet enough and incredibly tasty.
There is almost no flour, and so the muffins are very light.
Ready? Set? Let’s go cooking!
We will need: (9 small or 6 standard muffins)
1/2 cup of whole wheat flour
1/2 cup of oats
1/2 cup of walnuts
1/2 tsp. of baking soda (I use baking powder)
1/4 cup of vegetable oil
1/2 cup of sugar
165 ml. almond or any other milk
4-5 tbsp. of blueberries (fresh or frozen)
Preheat the oven to 165C / 325F.
Grind the oats and nuts in the blender to the consistency of flour.
Mix with whole wheat flour and baking soda. At the same time, combine the oil, sugar & milk.
Mix the wet and dry ingredients. The dough will be a bit thin, and that’s fine.
Add the blueberries. If yours are fresh, then you can add 6-7 spoons, but if frozen, then it’s better not to take risks and put 4-5, because during cooking they will release water and can break the texture of muffins.
Distribute the batter according to the molds.
Put it in the oven for 25 minutes.