Cook the artichoke hearts, previously washed, in a non-stick pan, with a drizzle of olive oil until cooked, for about 10 minutes.
Let them cool and in the meanwhile make the muffin dough.
To make the muffins, first combine the flours and then incorporate the oats milk and fermentino spreadable.
Stir until smooth and soft, avoiding the formation of clots. Add the artichokes and continue stirring.
Fill the muffin molds to 3/4 and bake at 180°C for 20 minutes.
Before removing them from the oven check that they are cooked with the stick test: if you insert the stick and the dough does not remain attached to it, it means that the muffins are ready.