We have had an unusually intense relationship with these muffins for the past couple of months. Different varieties of them have been baked almost every weekend morning in our home. I blamed it on that the recipe needed to be perfected, but ahem, this particular version is actually very similar to my first version (they have however been altered a lot in between). The basic idea was pretty clear to me from the beginning; I wanted a muffin that we could enjoy for breakfast without feeling that we actually were eating dessert in the morning (which I am pretty certain most people that eat muffins for breakfast feel). Of course, muffin by definition is a dessert, but I at least only wanted to fill them with ingredients that normally made an appearance on our breakfast table. So, no artificial sweeteners, only bananas and a few dates. I wanted it to be simple to make and I also wanted the recipe to be gluten free.
The result is a kind of mash-up between a banana pancake, oatmeal, granola and our turmeric lassi. They have a wonderful rich walnut flavor with a turmeric and blueberry twist. They are sweet, although in a perfectly breakfast kind of way. One muffin leaves you quite satisfied, but I often bring another one as a second breakfast to-go.
This recipe can very easily be altered, so I have gathered some recipe notes:
• One or two grated carrots can be a delicious addition.
• The granola crumble is optional (although very delicious) and can be left out.
• If you don’t have any problems with gluten, the buckwheat flour+arrowroot can be replaced with an equal amount of spelt flour.
• The eggs can be replaced with chia seeds or flax seeds following the ratio 1 tbsp chia/flax + 3 tbsp water = 1 egg.
• The blueberries can obviously be replaced with other berries. Blackberries would be good.
• If you don’t like or are allergic to walnuts, you can replace them with sunflower seeds.
• The dates can be replaced with 3-4 tbsp honey. You can also add a little honey along with the dates if you prefer a sweeter muffin.
Turmeric_breakfast_muffins_5
Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller
This makes a rather large batch for our small family, so we usually freeze half of them.
Dry ingredients
- 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 potato starch)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp turmeric (use a little less if you are not used to the flavor)
- 1 tsp freshly ground cardamom
- ½ tsp sea salt
- a pinch black pepper
Wet ingredients
- 160 ml / 2/3 cup buttermilk or plant yogurt
- 80 ml / 1/3 cup olive oil or butter
- 2 ripe bananas, mashed
- 5 fresh dates, mashed
- 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
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