These blueberry banana apricot muffins answer many questions, including, how can I stay in bed until the last possible minute, eat breakfast, and still make it to work on time?

You might not achieve that but these muffins will at least point you in the right direction. They come together quickly and they freeze beautifully, so you can whip up a batch and have them ready for breakfast throughout the week.

My favorite part of these muffins is the whole wheat flour and the blueberries. The whole wheat flour gives the muffins a little more substance, so it feels more like you’re eating oatmeal for breakfast and less like you’re eating a puffy, sugary cloud (which sounds great…but might not keep you full). The blueberries get plump and juicy while they bake, and they add a nice tangy-ness to the batter.

I used my new favorite kitchen gadget, a kitchen scale, to make these muffins. The original recipe I found was in grams and I hate converting everything over to cups. I’m not going to lie: Having a kitchen scale makes things waaay easier, especially when you’re baking. I knew this already from my days working at a bakery. I just didn’t want to invest money in one until recently.

I’d highly recommend getting a kitchen scale if you’re a serious or semi-serious baker. Or if you like to make things easier for yourself in general, a kitchen scale is great. When you’re measuring something, always remember to press the “tare” button once you put the measuring container on the scale. This will discount the weight from the bowl/measuring tool and only count the weight of the ingredient you’re pouring in.

ANYWAY. Make these muffins as soon as possible. They’re delicious on their own or split in half with peanut butter and jelly. I bet they’d also be delicious warmed up with a pat of Irish salted butter.

Here’s a song I’ve been jamming out to this week. I forgot about it for years and then I heard it randomly on a playlist yesterday. It was like finding a long-lost friend.

Blueberry Banana Apricot Breakfast Muffins

Ingredients

3 Tbsp chopped dried apricot
200 g whole wheat flour
50 g ground almonds/almond flour (I used almond flour)
1/2 tsp baking powder
1/4 tsp ground cinnamon
2 eggs
100 ml fat-free yogurt
100 g smooth almond butter
2 very ripe bananas, mashed
75 g blueberries
rolled oats for sprinkling

Directions

Preheat the oven to 350 degrees F. Use a food processor to blend the dried apricots with 4 Tbsp very hot water until it’s a purée. Set aside.

Mix the flour, ground almonds, baking powder, and cinnamon. Then add the eggs, yogurt, almond butter, mashed banana, and apricot purée. Fold in the blueberries.

Line a muffin tray with 10 muffin cups. Divide the batter between the cups evenly. Sprinkle the top with rolled oats.

Bake for about 25 minutes, or until the muffins are puffed and golden brown and a tester inserted in the center of one comes out clean. Allow the muffins to cool for a few minutes in the tray and then allow them to cool the rest of the way on a baking rack.

Store in an airtight container if you’re going to eat over the next couple days. If not, wrap the muffins individually in foil and store in the freezer until you’re ready to heat them up and eat them. Enjoy!