Almond Breakfast Muffins Recipe with Apricot and Blueberry

Apricot, blueberry and almond breakfast muffins

  • makes 10
  • Easy

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


  • 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.

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Nutritional Information

  • Kcals 212
  • Fat 10g
  • Saturates 0.9g
  • Carbs 21.3g
  • Sugars 7.3g
  • Fibre 2g
  • Protein 8.1g
  • Salt 0.3g