Turmeric and blueberry muffins with granola

Turmeric and blueberry muffins with granola

Green Kitchen At Home
12 muffins
Cooking time
35 mins
David Frenkiel

This is the ultimate breakfast muffin and one of the most popular recipes we have posted on the blog. Unlike most muffin recipes that are promoted as breakfast (even though they are in fact filled with sugar and are more like a dessert) these only have ingredients that you actually would eat for breakfast.

So, technically, this is oat porridge, banana pancakes and a bowl of buttermilk smashed together into beautifully golden muffins that are quick to make and taste out of this world. One or two grated carrots can also be a delicious addition.


Quantity Ingredient

Dry ingredients

Quantity Ingredient
100g rolled oats
100g walnuts
100g buckwheat flour, plus 2 tbsp arrowroot
or 100g spelt flour
1 tablespoon ground turmeric
11/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
A pinch freshly ground black pepper

Wet ingredients

Quantity Ingredient
2 ripe bananas, peeled
6 soft dates, pitted
or 6 tablespoons runny honey or pure maple syrup
160ml buttermilk or full-fat plain unsweetened yoghurt
80ml extra-virgin olive oil or butter, melted
3 free-range eggs
150g blueberries or berries of choice, fresh or frozen

For the granola topping

Quantity Ingredient
2 tablespoons virgin coconut oil or butter
2 tablespoons runny honey or pure maple syrup
60g rolled oats


  1. Preheat the oven to 200°C and grease a 12-hole muffin tin or line it with paper cup liners.
  2. Place the oats and walnuts in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside.
  3. Mash the bananas and dates (or honey/maple syrup) with a fork and place them in the food processor along with the buttermilk or yoghurt, oil or butter, and eggs. Blend until smooth then pour into the well of the dry ingredients with the blueberries. Using a spatula, gently fold the wet ingredients into the dry ingredients until just combined, making sure not to over-mix.
  4. To make the granola topping, melt the oil in a small saucepan on a low heat then remove from the heat. Add the honey and oats, stir until combined and set aside.
  5. Fill the muffin tin with the batter and top each muffin with a tablespoon of the granola. Bake for about 20 minutes or until golden, turning the tin around halfway through cooking to ensure they bake evenly, and a skewer inserted in the centre of the muffins comes out clean. Remove from the oven and cool slightly in the tin before transferring to a wire rack to cool.
  6. Store the muffins at room temperature in an airtight container and they will keep for a few days. Alternatively, freeze them.


  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

    For a nut-free alternative, replace the walnuts with sunflower seeds.

    For a vegan alternative, replace the buttermilk with a plant-based yoghurt and replace the eggs with 3 tbsp of chia seeds soaked in 9 tbsp of filtered water for 20 minutes.
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