BLUEBERRY AND ALMOND BREAKFAST MUFFINS

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p-blueberrymuffinMake 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.

Makes: 12–14

Takes: 30 min

What To Do:

  • 80g/¹⁄³ cup almond butter
  • 200g/7oz Greek yoghurt
  • 1 large ripe banana, cut into chunks
  • 1 large egg
  • 1 tsp vanilla extract
  • 120g/scant ²⁄³ cup light brown sugar
  • 220g/1²⁄³ cups plain (all-purpose) flour
  • 50g/½ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 65g/½ cup blueberries
  • 75g/2½oz medjool dates, pitted and chopped

For the topping

  • 2 Tbsp light brown sugar
  • 50g/²⁄³ cup flaked (slivered) almonds
  • 2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower

What To Do:

  • Preheat the oven to 160°C/325°F/gas mark 3.
  • Line a muffin tray (or trays) with muffin cases or squares of baking parchment.
  • 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.
  • Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.
  • Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

Extracts taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15.00 RRP) Photography by Adrian Lawrence

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