'Sugar Free' Turmeric Blueberry Breakfast Muffins

Don't these just look wonderful? I'm actually excited to post this recipe. These muffins are so healthy and satisfying in taste, texture and everything! I mean just look at them.

Turmeric is a latest discovery in the health benefits it holds. I mean before we just thought: "turmeric? that yellow stuff in curries...it's a spice isn't it?".

Well that's what I thought but suddenly there were these pins everywhere about supposedly amazing drinks and teas and bars based around turmeric.

So if it's that healthy then what better way to consume it than in breakfast - the most important meal of the day.

According to the healthline its' s so powerful it may be the best nutritional thing you can eat. Ever. Crazy right? here's why...

- Scientists have finally picked up that the main active compound (don't ask me what that means) in turmeric has anti-inflammotary effects and extremely high in antioxidants.

However this compound is not easily absorbed into the body for it to be effective yet taking black peppercorns with it helps it to absorb. Hence why there is black pepper in the muffins!

- It also decreases the risk of brain cancer

- It ALSO improves the function of your brain ( which I guess means it makes you smarter -nah only kidding don't take my word for it! ).

- It ALSO....

You get the point. There's more on their website but i'm not gonna repeat everythingg.

So let's get on with the recipe...

Turmeric Blueberry Breakfast Muffins

Serves: 6 medium muffins ( each: 247 calories )

Ingredients

• 50g walnuts

• 42g oats (gluten free if needed)

• 45g buckwheat flour

• 1tbsp cornstarch ( arrowroot or potato starch can be used here also)

• 3/4tsp baking powder

• 1/4tsp baking soda

• 1 heaped tsp turmeric

• 5 cardamom pods, seeds removed and crushed

• 3 medjool dates

• 40g coconut oil, melted

• 80g yoghurt ( I used greek )

• 1 banana, mashed ( about 110-130g )

• 1 1/2 large eggs ( about 90g )

• 80g blueberries (other berries can be used e.g. raspberries)

• seeds, to sprinkle

• 1/4tsp each of salt and black pepper

Method

- Preheat a fan oven to 200 degrees celcius.

- Line 6 muffin holders, if your baking tray is small - like mine, then you will need high sided muffin or cupcake cases otherwise they won't be domed and just flatten out as they bake. I did not have these so I improved a little with tin foil...

- Beat the egg together in a clean bowl for 30 seconds. Mash the dates together until they become a paste. If your dates are too dry to do this, soak them in boiling water first for 5-10 minutes.

- Measure out all the dry ingredients together and place them in a blender. Whizz it until you have a fine-ish flour. Remove to a bowl. Set aside.

- Add all the wet ingredients, excluding the egg, to the blender and whizz until a smooth mix. Don't worry if they dates haven't combined completely, it will just give more texture to the muffins.

- Pour in the wet mixture and stir with the dry. Add in the egg and mix until fully combined. Fold through the berries.

- Pour the batter into your 6 muffin cases and sprinkle some seeds over the top.

- Bake in the oven until golden and risen. A toothpick inserted should come out clean. For me it was about 20 minutes.