Make a batch of these on a Sunday afternoon and you’ll thank yourself all week. They’re full of slow-release carbohydrates and healthy fats (and pair perfectly with a mug of tea).
80g almond butter
200g Greek yoghurt
1 large ripe banana, cut
1 large egg
1tsp vanilla extract
120g light brown sugar
220g plain flour
50g rolled oats
1tsp baking powder
½tsp bicarbonate of soda
75g medjool dates, pitted
For the topping
2tbsp light brown sugar
50g flaked almonds
2tbsp seeds, such as sesame, poppy, pumpkin or sunflower
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.