Ingredients for 6 muffins

50g walnuts | 45g rolled oats | 2 tsp flax seeds | 65g selfraising flour | 1 tsp baking soda | 1 scoop protein powder, banana flavor (optional) | 1/2 tsp salt | 1/2 tsp cinnamon | 1/2 tsp clove | 80g Greek yogurt | 20ml extra vergine olive oil | 1 ripe banana | 2 small dates, unseeded | a small hand raisins and/or cranberries | 1 tsp nut butter | 1 tsp vanilla-extract | 3 small eggs, beaten  | a hanfdul fresh or frozen blueberries | buckwheat granola for topping (optional)

→ Preheat the oven to 180°C. Put the walnuts, rolled oats and flax seeds in a foodprocessor. Pulse until well crushed. Transfer to a large mixing bowl. Add the selfraising flour, baking soda, protein poweer, salt, cinnamon and clove. Mix, in the foodprocessor, the yogurt with the banana, olive oil, raisins and/or cranberries, nut butter, dates and vanilla. Pulse until a creamy mixture. Add this mixture to the dry ingredients and mix. Add the beaten eggs and mix again. Pour a bit of this batter into a lined muffin pan with paper liners or greased with oil or butter. Drop a bunch of blueberries into the batter, cover with dough and top again with blueberries. Ade some granola on top of the muffins. Bake for about 15 minutes. Let cool down a bit and eat immediately or keep them 3 days in an airtight box.