Flourless Blueberry Muffins

Ingredients

• 1.5 cups oats, ground to flour
• 1 tsp baking soda
• 1 tbsp vanilla
• 2 eggs
• 2 tbsp butter /coconut oil
• 3 tbsp honey
• 2 tbsp water
• 10 almonds **Optional
• ½ cup fresh blueberries

Instructions

1. In a mixing bowl whisk eggs with butter, honey and water (or if you’re a little lazy, take a break and use your food processor), until smooth and no lumps. You can heat the butter a little to make it fluid, I didn’t do it though and it works like this as well.
2. Add oats, baking soda and vanilla and whisk until smooth. Mixture should be thick (of course less thick than pizza dough).
3. In the end add blueberries and almonds (whole or chopped, depending on whether or not you prefer bigger chunks or not, I used whole) and combine everything well (don’t use your food processor for this step! – you need the blueberries whole).
4. Preheat oven to 400 °F
5. Fill 6 muffin cups with the mixture to 2/3.
6. Bake at 200°C/ 400 °F for around 30 min (but check at 15, 20, 25 min, if everything is going well, hello inner control freak!).
7. Let cool off and eat then. Although I think I did eat one hot, don’t remember whether or not I burned my tongue, but it was really good.