Muffins with banana and apricots

Ingredients for 1 servings:

• 220 g wheat flour
• 80 g wheat flour (wholemeal)
• 2 tsp baking powder
• 100 g sugar
• 2 large eggs
• 60 g butter (melted)
• 300 ml milk
• 1 banana(s)
• 1 tbsp orange(s), the juice
• 1 tsp orange zest
• 100 g dried apricot(s) (soft apricots)
• 2 tbsp oat flakes ( wholegrain )

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Breakfast muffins

Preheat the oven to 180°C and line a muffin tin with paper baking cups. Combine the two types of flour and the baking powder. Briefly mix the sugar with the eggs, then briefly stir in the melted butter and milk. Mash the banana, mix with the orange juice, and add the orange zest. Add this to the milk mixture and stir briefly. Add the chopped apricots and oats, and gradually stir in the flour mixture. Pour the batter, 2/3 full, into the prepared muffin tin. Sprinkle with some extra oats and bake in the preheated oven for about 25-30 minutes. They should be golden brown. Remove from the tin and let cool on a wire rack. I always get 14 muffins from the batter. These are muffins that are best for breakfast with a little maple syrup on the side.