Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Nurtured Earth Organics
Just Wholefoods
Minimal Packaging
Minimal Packaging
Local First
Local FIrst
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Supporting Community

Turmeric Breakfast Muffins

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! 😉 

Thank you to Jules at Zulu Fitness for sharing this recipe. Original source: www.greenkitchenstories.com 

 DRY INGREDIENTS

  • 1 cup walnutsTumeric_Breakfast_Muffins
  • 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!