Turmeric & Blueberry Breakfast Muffins with a Granola Topping
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 ripe bananas mashed
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- dry ingredients
- wet ingredients
- 1/3 cup rolled oats
- a pinch black pepper
- 1 tbsp runny honey
- 1/2 spsea salt
- makes 12 large or 15 smaller
- this makes a rather large batch for our small fami so we usually freeze half of them.
- 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 p
- 1 tbsp turmeric (use a little less if you are not used to
- 1 tsp freshly ground cardamom
- 160 ml / 2/3 cup buttermilk or plant yogurt
- 80 ml / 1/3 cup olive oil or butter
- 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
- 2 tbsp olive oil/coconut oil
- Carbohydrate 95.4212499880953 g
- Cholesterol 248.924999990059 mg
- Fat 95.6770499978129 g
- Fiber 8.90499987855554 g
- Protein 11.2053999917736 g
- Saturated Fat 59.537999998638 g
- Serving Size 1 1 (795g)
- Sodium 787.20499973904 mg
- Sugar 86.5162501095397 g
- Trans Fat 7.07143499988817 g
- Calories 1239 calories
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.
