Apricot, blueberry and almond breakfast muffins

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Banana and yogurt keep these muffins moist, while the butter, ground almonds and oats make them filling. No added sugar means you’re getting the day off to a good start too.

INGREDIENTS

soft dried apricot chopped to make 3 tbsp
wholemeal self-raising flour 200g
ground almonds 50g
baking powder 1/2 tsp
eggs 2
fat-free yogurt 100ml
smooth almond butter 100g
bananas 2 very ripe, mashed
blueberries 75g
rolled oats for sprinkling

METHOD

STEP 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the dried apricots with 4 tbsp boiling water in a small blender, to a purée.
STEP 2
Mix the flour and ground almonds in a large bowl. Stir in the baking powder, eggs, yogurt, almond butter, bananas and the apricot purée. Mix, then fold in the blueberries.
STEP 3
Line 1 or 2 muffin trays with 10 paper cases and divide the mixture between them. Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
STEP 4
Leave to cool for a few minutes in the tin, then cool completely on a rack. Wrap the muffins individually in foil and freeze for up to 3 months.
STEP 5
To eat, leave the muffins out overnight to thaw (open the foil to stop the muffins from turning soggy), or, to eat from frozen, heat the oven to 200C/fan 190C/gas 6 and bake the muffins in the foil for 20-23 minutes until warmed through.

Source>>Apricot blueberry @olivemagazine.com