Turmeric Blueberry Spelt Muffins with Granola Crumble
Ingredients
- 1 cup walnut pieces
- 1 cup rolled oats
- 1 cup spelt flour (use buckwheat to make them gluten free)
- 2 Tbsp arrowroot
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground turmeric
- 1 tsp ground cardamom
- 1/2 tsp sea salt
- 1 cup coconut yogurt
- 1/3 cup coconut oil
- 2 ripe bananas, mashed
- 5 fresh dates, mashed
- 3 large eggs (use 3 Tbsp chia seeds mixed with 9 tbsp water if you are vegan)
- A large handful blueberries, frozen or fresh
Crumble
- 1/3 cup rolled oats
- 1/4 tsp ground turmeric
- Pinch of cardamom
- 2 tbsp coconut oil
- 1 tbsp maple syrup
Preparation
Turmeric and blueberries provide anti-inflammatory and immune-boosting benefits, but enjoy the muffins primarily for their delicious taste as large quantities may be needed for health effects.
Preheat the oven to 200°C. Prepare a 12 cup muffin pan. Mix the crumble ingredients together and set aside.
Add walnuts and rolled oats to a food processor and blitz quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.
Add yoghurt, oil, bananas and dates to the food processor 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 fold everything until just combined. Do not overmix.
Divide the batter into the muffin tins, drop 5 or 6 blueberries on top of each muffin and gently push them down.
Top off with granola crumble and bake for about 18-20 minutes until a toothpick comes out clean.
Allow to cool before transferring to a wire rack.
