Apricot Jam Breakfast Muffins - Recipe | Folláin

Ingredients

• 2 large of Free-range eggs
• 150ml pot of Natural low-fat yoghurt
• 50ml of Rapeseed oil
• 2 tbsp of No Added Sugar Apricot Jam, plus extra for topping
• 1 ripe of Mashed Banana
• 4 tbsp of Clear honey
• 1 tbsp of Almond extract
• 200g of Wholemeal flour
• 50g of Porridge oats, plus extra for sprinkling
• 1 ½ tbsp of Baking powder
• 1 ½ tbsp of Bicarbonate of soda
• 2 tbsp of Mixed seeds
• Handful of Flaked almonds (for decorating)