Preheat the oven to 180°C. Grind 150 g of oat flakes into flour. Mix the flour, with the remaining oatmeal, hazelnut flour, coconut, baking powder and a pinch of salt, well. Beat the eggs with the Mielbio, oat milk and peanut oil. Mix everything together into a smooth batter. Pour into the muffin moulds and top each with a teaspoon of Fiordifrutta Citrus Fruits and ginger.
Bake in the oven for 20-25 minutes.
Allow to cool and serve with extra Fiordifrutta.
Tip: you can also make your own hazelnut flour by mixing hazelnuts into flour in the chopper.