MorgenStund' Blueberry Muffins

Ingredients for 12 muffins
100 g MorgenStund'
180 g wholemeal spelt flour (type 1050)
200 g fresh or frozen blueberries (do not thaw)
1 ripe banana
3 tbsp agave syrup
150 g soft butter
2 eggs
100 ml oat drink
1 pack of bourbon vanilla
½ pack of tartar baking powder
12 walnut halves
12 paper baking cases

Insert the 12 paper cups into the muffin tray’s moulds. Preheat the oven. Mash the banana in a deep dish with a fork.

Place all ingredients except the blueberries in a mixing bowl and blend with a mixer until smooth. Add a little more flour if necessary. Then fold in the blueberries.

Using a spoon, divide the batter between the cases. Top each muffin with a half a walnut.

Bake in a preheated oven at 160 °C for 20-25 minutes until golden brown.