Blueberry And Cinnamon Breakfast Oaty Muffins

• 1 1/3 cup gluten-free oats, divided
• 1 2/3 cup unsweetened almond milk
• 1/2 cup Medjool dates, pitted
• 1 free-range egg
• 2 teaspoons gluten-free baking powder
• 2 teaspoons ground cinnamon
• 2/3 cup fresh blueberries

1. Preheat the oven to 350u0b0F. Line a muffin tin with 12 paper muffin cases.
2. Put 1 1/4 cups of the oats into a food processor andnlitz them until they form a fine powder. Then addnhe almond milk, dates, egg, baking powder, andninnamon and blitz together to give a fairly smoothnnd sloppy mixture.
3. Tip the mixture into a large bowl and gently stir innhe blueberries until well mixed through. Divide thenixture evenly among the 12 muffin cases. I like tonse a mechanical ice cream scoop to do this.
4. Sprinkle over the remaining oats and bake in thenven for 20 to 25 minutes or until the muffins arenooked through.
5. Remove from the oven and leave to cool a littlenefore tucking in.

oats, unsweetened almond milk, dates, egg, baking powder, ground cinnamon, fresh blueberries

Taken from www.epicurious.com/recipes/food/views/gluten-free-blueberry-and-cinnamon-breakfast-oat-muffins (may not work)