embracing nutrition and functional medicine

Breakfast Muffins

Breakfast Muffins

Preparation Time

10 minutes

Cooking Time

18-20 minutes

Servings

Serves 8

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Ingredients

  • 100g Walnuts
  • 85g Rolled Oats
  • 90g Buckwheat Flour and 2 tbsp arrrowroot or potato starch
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp turmeric 
  • 1 tsp freshly ground cardamom
  • ½ tsp sea salt
  • a pinch of black pepper
  • 160ml of buttermilk or plant yoghurt
  • 80ml of olive oil or butter
  • 2 ripe bananas mashed
  • 5 fresh dates mashed
  • 3 large eggs

Method

  1. Preheat the oven to 400 degrees Fahrenheit /200 degrees Celsius. Line a muffin pan with paper liners or Grease the pan with oil or butter.
  2. Add walnuts and rolled oats to a food processor or blender and mix. Transfer to a large mixing bowl together with the rest of the dry ingredients.
  3. 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.
  4. Crack the eggs into a separate bowl and beat, then add to the main bowl. Use a spatula to fold everything until combined.
  5. Divide the batter into the muffin tins. drop a bunch of blueberries on top of each muffin and gently push them down a bit
  6. Bake for 18 to 20 minutes 

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