These make a great breakfast ‘on the run’.  Turmeric is packed full of antioxidants and is well know for it’s anti-inflammatory benefits PLUS it tastes good!.. So don’t feel guilty having more than one! đÂ
Thank you to Jules at Zulu Fitness for sharing this recipe. Original source: www.greenkitchenstories.comÂ
 DRY INGREDIENTS
- 1 cup walnuts
- 1 cup rolled oats (for gluten free use 2/3 cup buckwheat flour + 2 tbsp arrowroot)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp turmeric
- 1 tsp freshly ground cardamom
- ½ tsp sea salt a pinch black pepper
WET INGREDIENTS
- 2/3 cup buttermilk (or yogurt)
- 1/3 cup olive oil
- 2 ripe bananas, mashed
- 5 fresh dates, mashed
- 3 large eggs
1 cup blueberries, frozen or fresh
TOPPING
- 1/3 cup rolled oats (or other flakes, ie. Quinoa Flakes)
- 2 tbsp olive oil/coconut oil
- 1 tbsp honey
Preheat the oven to 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 and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
Add buttermilk/yoghurt, oil, bananas and dates to the food processor and mix until smooth. Add to dry ingredients. In a separate bowl beat eggs for about a minute then add to mix. Use a spatula to carefully fold everything until combined. Add blueberries and stir through gently.
Mix together the granola crumble and sprinkle on top of muffins. Bake for about 18-20 minutes. Enjoy!