Blueberry and almond breakfast muffins

Blueberry and almond breakfast muffins

By
From
The Pip & Nut Butter Cookbook
Makes
12-14
Photographer
Adrian Lawrence

Make a batch of these muffins on a Sunday afternoon and your future self will be thanking you all week as you happily unwrap your muffin and enjoy with a nice cup of tea.

Ingredients

Quantity Ingredient
80g almond butter
200g greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 teaspoon vanilla extract
120g light brown sugar
220g plain flour
50g rolled oats
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
65g blueberries
75g medjool dates, pitted and chopped

For the topping

Quantity Ingredient
2 tablespoons light brown sugar
50g flaked almonds
2 tablespoons seeds, such as sesame, poppy, pumpkin or sunflower

Method

  1. Preheat the oven to 160°C. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.
  2. Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon.
  3. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked almonds and seeds.
  4. Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.
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