Heat the oven to 160c.
Blend the dried apricots with 4 tbsp boiling water in a small blender, to a purée.
Mix the flour and ground almonds in a large bowl.
Stir in the baking powder, eggs, buttermilk, almond butter, bananas and the apricot purée. Mix, then fold in the blueberries.
Line 1 or 2 muffin trays with 12 paper cases and divide the mixture between them.
Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
Leave to cool for a few minutes in the tin, then cool completely on a rack.
Wrap the muffins individually in foil and freeze for up to 3 months.
To eat, leave the muffins out overnight to thaw (open the foil to stop the muffins from turning soggy), or, to eat from frozen, heat the oven.