Blueberry and almond breakfast muffins
- 80g almond butter
- 200g Greek yoghurt
- 1 large ripe banana, cut into chunks
- 1 large egg
- 1tsp vanilla extract
- 120g light brown sugar
- 220g plain flour
- 50g rolled oats
- 1tsp baking powder
- 1⁄2tsp bicarbonate of soda
- 1⁄2tsp salt
- 65g blueberries
- 75g medjool dates, pitted and chopped
For the topping
- 2tbsp light brown sugar
- 50g flaked almonds
- 2tbsp seeds, such as sesame, poppy, pumpkin or sunflower
- muffin tray
Preheat the oven to 160C/325F/ Gas 3. Line the muffin tray with muffin cases or baking paper.
Put the almond butter, Greek yoghurt, banana, egg, vanilla and sugar into the bowl of a food processor and beat well until the mixture forms a batter.
Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Mix in the blueberries and dates, using a wooden spoon.
Spoon the batter into the muffin cases until about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked almonds and seeds.
Bake for 20-25 minutes until cooked, then leave to cool in the tray on a wire rack. Store in an airtight container.