Turmeric breakfast muffins

These breakfast muffins are a real delight. They are packed with nuts and oats, slightly sweet but definitely not your dessert, sugar rush type of a muffin. The subtle sweetness comes from ripe bananas and dates perfectly complemented by the nutty flavours from the walnuts and oats. They freeze beautifully and are really easy to pop into the oven and warm up for breakfast or a snack.

Recipe from the Green Kitchen at Home cookbook.

Ingredients

Makes 12 muffins

Dry ingredients
100g / 1 cup walnuts
85g / 1 cup rolled oats
90g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch), almond flour works perfectly as well
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160ml / 2/3 cup buttermilk or plant yogurt. I used Greek yoghurt.
80ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs

A large handful blueberries, frozen or fresh

Granola topping
I skipped the granola and topped mine with walnuts
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Method

1. Preheat the oven to 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add the walnuts and oats to a food processor or blender and mix quickly into a coarse flour.

2. Transfer the walnuts and oats into a bowl and add the rest of the dry ingredients.

3. Add the buttermilk (or yoghurt in my case), eggs, oil, bananas and dates to the food processor or blender and mix until smooth, then mix with the dry ingredients. Add the blueberries and stir to combine but don’t overwork the mixture.

4. If you are making the granola, add your oil of choice to a pot on low fire. Add the honey and the oats and mix well.

5. Divide the mixture to the muffin pan, top with the granola or nuts of your preference and bake for about 20 min. These are amazing straight out of the oven but you can also easily freeze them for later.