PaddyO's Turmeric & Blueberry Muffins
85g rolled oats, use gluten free if intolerant
90g buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
150g PaddyO's Fruit + Seeds Granola
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
1/2tsp sea salt
A pinch black pepper
160 ml buttermilk or plant yogurt
80 ml 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)
A large handful blueberries, frozen or fresh
Preheat the oven to 200C. 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.
Add PaddyO's on top of the muffins.
Bake for about 18-20 minutes.
Best enjoyed still warm from the oven.
Serve with cinnamon butter. Whip up by combining butter with 1/2 tsp of brown sugar and cinnamon until smooth. Enjoy!