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Apricot Jam Breakfast Muffins

FOR AIR FRYER OR OVEN

These breakfast muffins are packed full of natural sweeteners like honey, banana and our Folláin No Added Sugar Jam, making these a great start to a healthy day.

  • Processed with VSCO with hb1 preset
  • Processed with VSCO with hb1 preset
  • Processed with VSCO with hb1 preset
  • Processed with VSCO with hb1 preset
  • Processed with VSCO with hb1 preset
Prep time: 30 minutes
Cooking time: 30 minutes oven/ 15 mins Air fryer
Serves: 12

Recipe is great with...

Photo of related product - Apricot NBF

Nothing but Fruit

Apricot

Alternatives:

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Ingredients

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

Method

  1. For Oven: Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
    Air fryer: Line 12 hole muffin mould.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter.
  5. Don’t over mix as this will make your muffins tough.
  6. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins.
  7. Sprinkle with the extra porridge oats and the flaked almonds.
  8. Oven: Bake for 25 to 30 minutes until risen and golden.
    Air fryer: Cook for 15 mins at 180
  9. Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
  10. They’re done if it comes away clean.
  11. Remove from the oven or air fryer and transfer to a wire rack to cool.
  12. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Ingredients

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

Method

  1. For Oven: Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
    Air fryer: Line 12 hole muffin mould.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter.
  5. Don’t over mix as this will make your muffins tough.
  6. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins.
  7. Sprinkle with the extra porridge oats and the flaked almonds.
  8. Oven: Bake for 25 to 30 minutes until risen and golden.
    Air fryer: Cook for 15 mins at 180
  9. Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
  10. They’re done if it comes away clean.
  11. Remove from the oven or air fryer and transfer to a wire rack to cool.
  12. These will keep for 3 days in a sealed container but they taste best on the day of baking.

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