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.
- 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
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.
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.
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.
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.
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.