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Turmeric and Blueberry Breakfast Muffins


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 am 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.

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  • 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
  • 1/2 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
  • A large handful blueberries, frozen or fresh
  • Granola topping
  • 1/3 cup rolled oats
  • 2 tbsp olive oil/coconut oil
  • 1 tbsp runny honey


Servings 12
Adapted from


Step 1

Preheat the oven to 400°F / 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 or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

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