Today I made Green Kitchen Stories’ Tumeric Breakfast Muffins with a few convenient tweaks – and can safely add them to my short but solid list of favourites.
I confess I’m not usually a huge muffin fan – except for the time I become obsessed with Commissary’s bran muffins for a 2-week period in West Hollywood – they’re not on my regular rotation. When I do get down to baking them however, they have to be kind of chunky; a good combination of sweet fruit clumps balanced with a savoury ruffage to really hit the spot. They also have to be pretty healthy (‘nuff said) and I don’t want to get the guilts if I smash one on the run to work.
Green Kitchen’s recipe is all this and more – a nice combination of nuts, oats, fruit and spices- it really is breakfast on the go. I’ve named my version Spiced Blueberry Muffins as I swapped out the turmeric for cinnamon. I also added in a grated carrot for an extra burst of nutrients. Eat these warm out of the oven with some good quality butter or coconut oil.
What you’ll need
- 1 cup walnuts
- 1 cup rolled oats
- 2/3 cup gluten free flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp freshly ground cardamom
- ½ tsp sea salt
- 2/3 cup plain yogurt
- 1 grated carrot
- 1/3 cup olive oil or butter
- 2 ripe bananas, mashed
- 5 fresh medjool dates, mashed
- 3 large eggs
- A large handful blueberries, frozen or fresh
How to go about it
- Preheat the oven to 200°C.
- Process walnuts and rolled oats in a food processor until it resembles a course flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
- Combine yoghurt, oil, bananas and dates in the food processor until smooth, then add to the dry ingredients. Beat eggs in a separate bowl before adding into the batter as well.
- Carefully fold everything together until combined before tossing in the blueberries. Spoon mixture into a greased muffin tray. Sprinkle with oats or any nice muesli you have lying around.
- Bake for around 20 minutes until skewer comes out clean.