Spiced blueberry muffins

Leave a comment
Food & Recipes / Gluten free / Smoothies & Breakfast / Snacks

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.

Ebony x

IMG_3319

What you’ll need

Dry ingredients

  • 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

Wet ingredients

  • 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.

The Author

Aussie food lover, holistic health coach, adventure seeker and marketer. Packing the happy & healthy into every day.

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s