Makes 6


  • 100g oats
  • 40g ground almonds
  • 10g chia seeds
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • pinch of salt
  • 4 medjool dates (or 8 dried apricots)
  • 1 small ripe banana
  • 150ml almond milk (or other milk)
  • 1tsp vanilla extract (or zest of a lemon)
  • 100g blueberries (or other fruit – chopped apple and/or blackberries are good)
  • flaked almonds or more oats (optional)


  1. Preheat oven to 180C and line a muffin tin with 6 paper cases.
  2. In a food processor or blender, pulse the oats until they are a similar consistency to flour.
  3. Tip the oats into a large mixing bowl. Add the ground almonds, chia seeds, baking powder, baking soda, and salt.
  4. In the same food processor / blender, add the dates, banana, and almond milk. Blend until the dates are mostly chopped up – I like to leave a little texture.
  5. Pour the wet mixture into the dry mixture along with the blueberries and mix until combined.
  6. Divide the mixture between the muffin cases and Carter with the flaked almonds / extra oats if desired. Bake for about 20 minutes, until an inserted skewer comes out clean. Allow to cool before serving.