Ingredients
- For the muffins:
- 90g self-raising flour
- 35g ground almonds
- 50g caster sugar
- Zest of 1 orange
- Pinch of fine salt
- 60g unsalted butter
- 1 banana
- 1 tsp vanilla extract
- 1 egg
- 45ml milk
- 125g mixed berries
- For the topping:
- 2 tbsp light brown sugar
- 25g oats
- 25g flaked almonds
- 50g mixed berries
For the muffins:
1 Preheat the oven to 180 degrees or 160 degrees if using a fan oven. Grease and line a six-hole cupcake or muffin tin with muffin cases. If using parchment paper, cut squares of parchment paper a few centimetres larger than the diameter of your muffin holes, crinkle and crumple the paper in your hands, then push the paper into the muffin tin.
2 In a large bowl, sift in the flour, then add the ground almonds, caster sugar, orange zest and salt. Mix well and set aside.
3 In a microwave proof bowl or small saucepan, melt the butter until just melted, and set aside to cool slightly while preparing the remaining wet ingredients.
4 In another bowl or large jug, mash the banana with a fork until soft, then add the vanilla extract, egg, milk and cooled melted butter. Whisk together until well combined.
5 Add the wet ingredients to the dry, and whisk until smooth. Take care not to overmix the batter.
6 Finally, fold in the mixed berries, and divide the batter between the six muffin cases. Set aside while preparing the topping.
For the topping:
1 Mix the light brown sugar, oats and flaked almonds together in a small bowl.
2 Divide the 50g of mixed berries between the muffins, and sprinkle the topping on top of each muffin.
3 Bake the muffins in the preheated oven for 25-30 minutes until the muffins are lightly golden and the topping looks delicious and crunchy. Insert a skewer or knife into the centre of one of the muffins and if it comes out clean, it is cooked.
4 Remove the muffin tin from the oven and leave to cool for five minutes in the tin, before turning out onto a wire rack and allowing to cool completely.
5 The baked muffins will keep in an airtight container for two days, and can be frozen for up to a month.