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Quinoa & Turmeric Muffins

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Servings 18

Ingredients
  

  • Dry ingredients
  • 1 cup of almond flour
  • 1 cup of oat flour
  • 2/3 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 use less for the less sweet version
  • 3 large eggs
  • Some wild blueberries about 1/4 cup
  • ¼ cup rolled oats + 2 tbsp maple syrup for topping, optional

Instructions
 

  • Preheat the oven to 400°F
  • 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.
  • Crack eggs in a separate bowl and beat well, add them to the rest of ingredients and mix it well again.
  • 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.
  • You can add a bit of rolled oat and drizzle of maple syrup on top of each muffin as well.
  • Bake your muffins for 20 min.
  • Enjoy them warm?