3tbsp chopped soft dried apricot
200g wholemeal self-raising flour
50g ground almonds
½tsp baking powder
100ml Greek yogurt
100g smooth almond butter
2 very ripe bananas, mashed
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.
Recipe from: www.olivemagazine.com