Healthy breakfast muffins with no added sugar, just banana, dried fruits and brazil nuts.
Preheat the oven to 200°C/180°C fan/400°F; Gas 6. Either grease a muffin tin or line with 9 paper muffin cases.
In a large bowl, mash the banana and gradually stir in the oats, flour, cinnamon, baking powder and soda. Add the apricots and sultanas, coating in the flour mix. Mix in the oil, egg, and milk until the batter is smooth.
Spoon the mixture into the muffin tin (or directly into silicone muffin moulds). Fill ¾ of the way up and push in a brazil nut into each muffin centre.
Sprinkle each top with a few porridge oats and bake in the oven for 15-20 minutes or until golden and a skewer inserted comes out clean.
Leave to cool completely for about 10 minutes before taking out of the tin.
Delicious served fresh and still warm from the oven, although once cool can be frozen in sealed packs to enjoy defrosted at any time in the next month.
As no sugar at all is added (not even honey or maple syrup), this recipe relies heavily on the banana and DRIED fruits to give it the natural sweetness for breakfast. If you substitute ingredients, ensure that it is just the dried fruits, such as dates, prunes, currants, dried cranberries or blueberries in place of the apricots.
I like to sprinkle sesame seeds on top with the oats before baking, for added calcium.