Preheat the oven to 180 °C. Grease 4 cavities of the muffin tin with butter.
Finely grind the oatmeal in the food processor to make a flour. Add the almond flour, coconut blossom sugar, egg, banana and cinnamon and combine. Divide the dough over the cavities in the muffin tin. Place the tin in the middle of the oven. Bake until golden brown for approx. 15 minutes. Place the muffin tray on a wire grid and leave to cool for 15 minutes. Remove the tartlets from the tin and leave to cool completely on a wire rack.
Roughly chop the chocolate and melt chocolate au bain-marie. Divide the yoghurt and blueberries over the tartlets . Drizzle with the melted chocolate.
