1 cup plain flour
¾ cup wholemeal flour
¼ cup almond meal
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 ripe bananas, mashed
1 medium carrot, grated
350g reduced fat Greek yogurt
¼ cup Natvia
1 egg
1 teaspoon vanilla extract
40g ALPS Blend
2 teaspoons apricot jam, warmed

1 cup plain flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 2 ripe bananas, mashed 1 medium carrot, grated 350 g reduced fat Greek yogurt 1 egg 1 teaspoon vanilla extract 40 g ALPS Blend 2 teaspoons apricot jam, warmed

Preheat oven to 180°C and spray a 12 hole muffin pan with oil.
Combine flours, almond meal, baking powder & cinnamon in a medium sized bowl.
Stir through carrot and mashed banana.
Whisk yoghurt, Natvia, egg and vanilla together, then gently fold through dry mixture.
Spoon mixture into muffin tin and sprinkle over ALPS Blend.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Cool for 5 minutes in pan, then brush with warm jam.
Remove from tray and cool on a wire rack.
Tips and Tricks
You can use ALPs blend in everything - stirred through muesli, sprinkled over muesli and fruit, and as an extra crunch in salads.
Makes 4 cups
1 serve equals 2 tsp, therefore nutritional information is based on 2 tsp serves
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup flaked almonds, toasted
½ cup flax seeds
½ cup sesame seeds
¼ cup poppy seeds
¼ cup chia seeds
Combine all ingredients and store in an airtight container.