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Blueberry and almond breakfast muffins

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).

MAKES 12

Ingredients

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

½tsp bicarbonate of soda

½tsp 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

Method

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.

Recipes and photographs taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray, Photography by Adrian Lawrence (Quadrille, $19)

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