Quinoa & Turmeric Muffins

HI there!

Does muffin for breakfast sound a little not healthy?

Well, my answer is, “Not at all!” (Especially, when it is a fresh, warm quinoa & turmeric muffin)

Today I am so excited to share with you one of our absolute favorite breakfast idea for cool mornings. A few years I found it on the amazing blog GreenKitchenStories.com, and since then I can not stop making them over and over. I experimented with the original recipe a lot, changed some ingredients and quantities, and now I am proud to say that I found my perfect one. It is time to share it, right?

These muffins are delicious, naturally sweetened and gluten-free. Warming combination of turmeric, cardamom and nutmeg makes them incredibly flavorful and yes, beautifully yellow.

I usually serve them warm with some fresh fruits and a few spoons of plant-based yogurt. Mmm…

Quinoa & Turmeric Muffins
 
Serves: 18
Ingredients
  • Dry ingredients
  • 1 cup of almond flour
  • 1 cup of oat flour
  • ⅔ cup quinoa flour (you can also use buckwheat flour)
  • 2 tbsp starch (I usually use arrowroot)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp turmeric
  • 1 tsp ground cardamom
  • ½ tsp sea salt
  • a pinch black pepper
  • a pinch nutmeg
  • Wet ingredients
  • 1 cup coconut yogurt (you can use whole milk yogurt as well)
  • 1 tbsp ghee (butter)
  • 2 ripe bananas
  • 6 dates
  • 3 large eggs
  • Some wild blueberries (about ¼ cup)
  • ¼ cup rolled oats + 2 tbsp maple syrup (for topping, optional)
Instructions
  1. Preheat the oven to 400°F
  2. Line a muffin pan with paper cups. Mix all dry ingredients in a large bowl. Add yogurt, bananas and dates to a blender and process until smooth. Transfer to the bowl with the dry ingredients.
  3. Crack eggs in a separate bowl and beat well, add them to the rest of ingredients and mix it well again.
  4. Divide the batter into the muffin paper cups (about 1 tbsp for each), drop a few of blueberries on top of each muffin and gently push them down a little.
  5. You can add a bit of rolled oat and drizzle of maple syrup on top of each muffin as well.
  6. Bake your muffins for 20 min.
  7. Enjoy them warm😀

You can freeze some of them as well.

I wish quinoa & turmeric muffins can make one of your mornings warmer and brighter.

(Inspired by David and Luise’s blog http://www.greenkitchenstories.com/)

 


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