Turmeric Breakfast Muffins

 

 

Processed with VSCOcam with m5 preset

The other day I was cruising through Instagram, while nursing, and found this amazing recipe, that I had to share.  I’m always looking for that perfect, healthy, muffin recipe. Here is what I have come to understand, about 1 in every 5 healthy recipes, that I try, turn out to be keepers. So, after trying this one, we all agreed it was a good one!

I found it on the amazing IG account, @gkstories. If you’d like different alternatives for some of the ingredients, he does list them on his site.

Here is the recipe I followed…

Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

This makes a rather large batch for our small family, so we usually freeze half of them.

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

Recipe is adapted from here.

Processed with VSCOcam with m5 preset

 

If you enjoyed this article, Get email updates (It’s Free)

Share on FacebookPin on PinterestTweet about this on Twitter

, , , , ,

One Response to Turmeric Breakfast Muffins

  1. wedding dj santa barbara March 1, 2016 at 4:46 pm #

    looks delicious!

Leave a Reply