Ingredients:
80g Pip & Nut Almond Butter
200g greek yoghurt
1 large ripe banana
1 large egg
1 tsp vanilla extract
120g light brown sugar
220g plain flour
50g rolled oats
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
65g blueberries
75g medjool dates
Method:
- Heat your oven to 160 degrees.
- Put the almond butter, yoghurt, banana, egg, vanilla and sugar into a bowl and beat until a batter is formed.
- Stir in the oats, baking powder, bicarbonate of soda and salt until just combined.
- Stir in the blueberries and dates.
- Spoon the batter into lined muffin tins to about ¾ full. Sprinkle each muffin with light brown sugar, flaked almonds and seeds (if you want to).
- Bake for 20- 25 minutes, then leave to cool in the trays.