1-1/3 cup oat flour
1 cup whole wheat flour
1/2 cup chopped pitted dates
1 1/3 cup unsweetened almond milk
2 teaspoons baking soda
2 teaspoons cinnamon
2/3 fresh blueberries
Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
Put oat flour, while wheat flour, almond milk, dates, egg, baking powder, and cinnamon and in food processor and blitz together to give a fairly smooth and sloppy mixture.
Transfer mixture into a large bowl and stir in the blueberries. Divide the mixture into muffin tin. Sprinkle oatmeal on top and bake for 20 to 25 minutes or until the muffins are cooked through.