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.
• 80g almond butter
• 200g Greek yoghurt
• 1 large ripe banana, cut into chunks
• 1 large egg
• 1 tsp vanilla extract
• 120g light brown sugar
• 220g plain flour
• 50g rolled oats
• 1 tsp baking powder
• 1⁄2 tsp bicarbonate of soda (baking soda)
• 1⁄2 tsp salt
• 65g blueberries
• 75g medjool dates, pitted and chopped
FOR THE TOPPING
• 2 Tbsp light brown sugar
• 50g flaked almonds
• 2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower
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 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.