Apricot, blueberry and almond muffins
- Preparation and cooking time
- Total time
- + cooling + freezing
- Easy
- Makes 10
Ingredients
- 50g soft dried apricot, chopped to make 3 tbsp
- 200g wholemeal self-raising flour
- 50g ground almonds
- ½ tsp baking powder
- 2 eggs
- 100ml fat-free yogurt
- 100g smooth almond butter
- 2 very ripe bananas, mashed
- 75g blueberries
- 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.
