Blueberry, almond and Greek yogurt muffins 🫐🧁

*In the ingredients, dates refer to date paste; that is, pitted dates previously soaked in water and crushed with a little of that water.

Take a large bowl and first of all beat an egg L well, until it becomes foamy. Mix with the date paste and the EVOO.

Remove from the oven once we have checked that they are ready, and let them cool on a rack ✨.

The inside will look like this

Add 60 ml of oat drink and 100 g of Greek yogurt, and mix well.

Add the dry ingredients: the oats and ground almonds, the cinnamon and the yeast.

It should look like this

Preheat the oven to 180° with heat up and down.

We take the molds we are going to use and grease them with EVOO with the help of a brush.

With a spoon or an ice cream spoon, fill half of the molds with the mixture, and put a layer of blueberries.

Finish filling the molds with the remaining mixture and sprinkle diced almonds on top.

Bake them in the oven for 25/30'. Check with a toothpick that they are dry, because they may need a few minutes more. As they are filled with blueberries, they are more moist.