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Apricot, blueberry and almond breakfast muffins
Ingredients
- soft dried apricots chopped to make 3 tbsp
- wholemeal self-raising flour 200g
- ground almonds 50g
- baking powder 1/2 tsp
- eggs 2
- fat-free yogurt 100ml
- smooth almond butter 100g
- bananas 2 very ripe, mashed
- blueberries 75g
- rolled oats for sprinkling
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