© 2014 Green Kitchen Stories Turmeric_breakfast_muffins_1

Turmeric Breakfast Muffins

We have had an unusually intense relationship with these muffins for the past couple of months. Different varieties of them have been baked almost every weekend morning in our home. I blamed it on that the recipe needed to be perfected, but ahem, this particular version is actually very similar to my first version (they have however been altered a lot in between). The basic idea was pretty clear to me from the beginning; I wanted a muffin that we could enjoy for breakfast without feeling that we actually were eating dessert in the morning (which I am pretty certain most people that eat muffins for breakfast feel). Of course, muffin by definition is a dessert, but I at least only wanted to fill them with ingredients that normally made an appearance on our breakfast table. So, no artificial sweeteners, only bananas and a few dates. I wanted it to be simple to make and I also wanted the recipe to be gluten free.

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The result is a kind of mash-up between a banana pancake, oatmeal, granola and our turmeric lassi. They have a wonderful rich walnut flavor with a turmeric and blueberry twist. They are sweet, although in a perfectly breakfast kind of way. One muffin leaves you quite satisfied, but I often bring another one as a second breakfast to-go.

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This recipe can very easily be altered, so I have gathered some recipe notes:
• One or two grated carrots can be a delicious addition.
• The granola crumble is optional (although very delicious) and can be left out.
• If you don’t have any problems with gluten, the buckwheat flour+arrowroot can be replaced with an equal amount of spelt flour.
• The eggs can be replaced with chia seeds or flax seeds following the ratio 1 tbsp chia/flax + 3 tbsp water = 1 egg.
• The blueberries can obviously be replaced with other berries. Blackberries would be good.
• If you don’t like or am allergic to walnuts, you can replace them with sunflower seeds.
• The dates can be replaced with 3-4 tbsp honey. You can also add a little honey along with the dates if you prefer a sweeter muffin.

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Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

This makes a rather large batch for our small family, so we usually freeze half of them.

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. 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. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven. 

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116 Comments

  1. Posted 2 May ’14 at 18:49 | #

    Those muffins are looking so delicious!

    • Zoe McCaslin
      Posted 20 Jul ’14 at 19:16 | #

      I made these muffins today swapping the walnuts for sunflower seeds and dates for honey. They really are delicious. Not too sweet, perfect for breakfast/brunch or a mid morning snack. If you are thinking of making these I definitely recommend you do. You won’t be disappointed. Thanks GKS, these are great.

  2. Posted 2 May ’14 at 19:04 | #

    I don’t usually eat muffins primarily because of the calories, but I have to say that these muffins look amazing and are packed with healthy ingredients. I especially want to include more turmeric in my recipes. I’m pinning this for later, thanks.

  3. Posted 2 May ’14 at 19:07 | #

    My husband has Rheumatoid Arthritis and we’ve been turmeric in EVERYTHING. I think these look spectacular!

  4. Posted 2 May ’14 at 19:09 | #

    These look delicious! Intriguing combination of blueberries and turmeric, I must try adding turmeric to non-savoury dishes!
    I don’t eat oats, so maybe I can swap the oats for quinoa flakes?
    xoxo

  5. Posted 2 May ’14 at 19:18 | #

    Wow, these look great, I’d definitely want to add the shredded carrots! A little turmeric in the morning sounds like a great way to start the day. Thanks for the creative post.

    http://thatumamilife.wordpress.com – a clean-eating bento blog! Japanese cooking or Asian-inspired.

  6. Posted 2 May ’14 at 19:21 | #

    The combination sounds so delicious that I will definitely try out these muffins! Thank you for sharing the recipe.

  7. Alicia
    Posted 2 May ’14 at 19:26 | #

    These muffins look amazing! I just simply love your blog; recipe you post, recipe I want to try immediately. I can’t wait for your new book.

  8. Posted 2 May ’14 at 19:59 | #

    Oh I really want to try these. Lucky for me the weekend is right here. Like Liz I might swap out the walnuts (I don’t have any and don’t love them all the time) for shredded carrots and maybe throw in some ginger. Yum!

  9. Posted 2 May ’14 at 20:19 | #

    These look awesome, I like to put turmeric in everything I can!

  10. Posted 2 May ’14 at 20:22 | #

    These look and sound amazing! I’m so excited to try these – I love turmeric in pretty much anything but have never thought of trying it in a muffin/cake

  11. Posted 2 May ’14 at 20:43 | #

    Your turmeric recipes make me so happy. I love the look of these muffins annnnnd the crumble topping. Yum!

  12. Posted 2 May ’14 at 21:48 | #

    Oh how I love this idea! I’m a huge fan of turmeric, but find it hard to incorporate into many foods because it’s so overpowering. I love that you created a muffin with turmeric as the headlining star! I can’t wait to try these :)

  13. Jonette
    Posted 2 May ’14 at 21:55 | #

    I cannot get fresh dates. What could I use instead?

    • Posted 3 May ’14 at 00:00 | #

      Hi Jonette, you could use a few (around 3) tablespoons honey instead of the dates.

    • Msconduct
      Posted 4 May ’14 at 15:42 | #

      @Jonette: In my part of the world (New Zealand), fresh dates are available but very expensive compared to dried. As the difference is mostly that fresh dates are softer, I’ve found that soaking the equivalent number of dried dates in hot water makes them a good substitute for fresh dates in baking.

  14. Posted 2 May ’14 at 22:25 | #

    De ser så goda ut och jag blir lika glad varje gång ni lägger upp glutenfria recept då jag själv bakar nästan bara glutenfritt. Och så har jag en glutenfri blogg!

  15. Posted 2 May ’14 at 22:28 | #

    At last! Ever since you instagrammed these I’ve been checking for the recipe. They look so good!

  16. Posted 3 May ’14 at 08:57 | #

    These look terrific. I try and pop turmeric into as many likely recipes as I can get away with. And I have put it in cakes and breads, but not breakfast muffins.Lots of lovely ideas in this recipe to play with. Beautiful images, as always.

  17. Posted 3 May ’14 at 09:27 | #

    I have been fighting a lot with cold and flu since when I moved from Italy to London –part because of the weather, part because of crowds and stress I think. I am not keen on using a lot of drugs and turmeric and ginger are always my way to go – a little bit of your Honey Bomb is still in my fridge, ready to be used! These look not only super-tempting, but with that glowing hue they shine health and well-being just by looking at them. I will definitely try them, perhaps with ‘chia eggs’ and olive oil, a combo that has given me lots of satisfaction these days. Hugs and congrats about the move, upcoming book, and all the best with your pregnancy. x

  18. Posted 3 May ’14 at 10:49 | #

    Looking almost too good to be true. Love the color!

  19. Kate
    Posted 3 May ’14 at 11:21 | #

    I was so excited to make these because they contain so many of my favourite things, but unfortunately they’ve turned out like sludge! What did I do wrong, yours look amazing! Wondering whether to try again!

    • Posted 3 May ’14 at 14:31 | #

      Hi Kate! I’m going to try helping you out, but it would help to hear if you have followed the recipe precisely? I have made this recipe so many times and never had any sludge problem. We’ve also heard from many others that successfully have tried the recipe today, so as long as you follow the steps it should turn out similar to the photos. Make sure that the oats and walnuts are ground into a flour, otherwise they might not soak up the batter. You could try baking them for a longer time, if they haven’t firmed up enough after 20 min. Let me know if the second batch turned out better. Crossing my fingers!
      /David

  20. Posted 3 May ’14 at 12:59 | #

    Oh my goodness! I love them! I’ve been on a turmeric kick lately and muffins are a perfect fit for the colder weather we’re having these days.

  21. Posted 3 May ’14 at 14:29 | #

    What a splendid golden colour! I rarely make muffins because I live alone and so it seems odd to make a whole batch for myself, but I’m really craving them now.

  22. Emily
    Posted 3 May ’14 at 14:34 | #

    Beautiful you guys! Seriously yum!

  23. DJ
    Posted 3 May ’14 at 14:36 | #

    Interesting recipe to try. For wet ingredients, did you mean buttermilk or “plain” yogurt? Thank you.

    • Posted 3 May ’14 at 16:26 | #

      Hi DJ, you can use buttermilk, plain yogurt or plant yogurt (soygurt/oatgurt etc). Whatever you prefer.
      /David

  24. Posted 3 May ’14 at 14:41 | #

    Am loving the yellow hue the turmeric gives these muffins. The wholeness and versatility of this recipe makes it perfect for any morning. Delicious!

  25. Sach
    Posted 3 May ’14 at 14:45 | #

    Hi David,

    Desperate to try these but was wondering if I could substitute the bananas for something else? I have a fructose absorption deficiency so can’t have bananas hnfortunaty!

    Thanks x

  26. Laura
    Posted 3 May ’14 at 14:51 | #

    Can’t wait to make these today! 2 quick questions- could kefir be subbed for buttermilk? And do the frozen blueberries need to be thawed first?
    Thank you!

    • Posted 3 May ’14 at 16:24 | #

      Hi Laura, the blueberries don’t have to be thawed first. And yes, you can use kefir instead of buttermilk. Happy baking!
      /David

  27. Posted 3 May ’14 at 15:49 | #

    Perfect! I have 3 teenage boys sleeping over tonight, and I LOVE making them a healthy breakfast that they like. I also plan to share the link with my clients (I’m a health coach). Thanks so much! I’m printing out the recipe now. :)

  28. Posted 3 May ’14 at 17:43 | #

    These look UNBELIEVABLE:) I’ve been adding turmeric to my oatmeal and am absolutely in love with it:) This is such a wonderful flavor combination!:) Blueberries were always my favorite fruit of all in a muffin form:) I’ll have to try these out, thanks for sharing!:)

  29. Anw64681
    Posted 3 May ’14 at 18:57 | #

    Looks DIVINE! one quick question–I don’t have any buckwheat flour on hand. Any good replacements? More of the oat/nut flour?

    Thanks!

    • Posted 3 May ’14 at 19:14 | #

      Hi, you could try adding rice flour instead of buckwheat if you want them gluten-free. Otherwise, you could use spelt or whole-wheat flour.
      /David

      • Anw64681
        Posted 3 May ’14 at 20:13 | #

        Thanks!

      • Anw64681
        Posted 3 May ’14 at 20:16 | #

        Oops–hit enter too soon!

        And yes, I was hoping to keep them gluten free! Very helpful.

  30. Annie
    Posted 3 May ’14 at 22:48 | #

    How happy wasn’t I to wake up on a Saturday morning to this amazing new recipe! We made them using coconut milk, coconut flour and soy flour and they turned out just perfect. You are so inspirational!

  31. Posted 3 May ’14 at 23:14 | #

    This recipe looks great! one question, we don’t use arrowroot/potato starch-any replacements or would it work without? Also could this be made with either garbanzo/chestnut/coconut flour instead?
    Thanks!! :)

  32. Posted 4 May ’14 at 03:11 | #

    I made these today but I used almonds instead of walnuts and kefir milk instead of buttermilk. They are fantastic. though next time I think I’ll leave out the cardamon I’m not a huge fan of that spice. But would certainly make these again. Mx

  33. Jo
    Posted 4 May ’14 at 03:12 | #

    I too have the sludgy problem! It was my first time baking with chia as egg replacement, but I followed the recipe to a T. They’re still not cooked in the middle and have now been in the oven for 45 minutes! :( Any ideas? Thank you.

  34. Alissa
    Posted 4 May ’14 at 06:48 | #

    I just made these and they are spectacular!! I made some substitutions based on my personal preferences/what I had on hand, please read on if you’re not keen on oats and banana like me…

    - I replaced the oats with quinoa flakes (both in the muffin and in the granola)
    - I didn’t have any arrowroot so I just left it out :)
    - I used pureed cooked apple in place of banana (I don’t eat bananas!)
    - I replaced the dates with 3 tablespoons of maple syrup

    Otherwise, everything else was the same!

    These are really and truly some of the best wholesome muffins I have ever made, the little sprinkle of granola on top really adds to it and the turmeric is such a warming, gorgeous flavour.

  35. Lena
    Posted 4 May ’14 at 07:34 | #

    Låter väldigt gott :)
    Det här receptet vill jag absolut prova – blir dock lite förvirrad av “baking powder” å “baking soda”, jag trodde att bägge var bakpulver, men gissar atr det ena i receptet är något annat – bikarbonat kanske?
    /Lena

    • Posted 4 May ’14 at 09:48 | #

      Hej Lena, det stämmer att baking powder är bakpulver och baking soda är bikarbonat. Genom att kombinera båda jäser bakverken lite bättre. Bikarbonat fungerar dock endast när man har något syrligt i smeten, som filmjölk i detta fall. /David

      • Lena Sandrieser
        Posted 4 May ’14 at 12:37 | #

        Tack :)

  36. Posted 4 May ’14 at 13:51 | #

    These muffins sound delicious and look really great!

  37. Hannah
    Posted 4 May ’14 at 16:26 | #

    Just a note that I used coconut milk in place of the buttermilk/yogurt, and the muffins turned out extremely delicious! Thanks for another fantastic recipe.

  38. Natalia
    Posted 4 May ’14 at 23:33 | #

    These look delicious and I am looking forward to trying them. Are you using fresh turmeric or powder, and are they interchangeable?

    • Posted 4 May ’14 at 23:37 | #

      Hi Natalia, we use turmeric powder in these, but you can also use fresh. It would give them an even more intense color and flavor. Good luck!
      /David

  39. Posted 5 May ’14 at 03:26 | #

    I made these, substituting coconut milk for the buttermilk and coconut oil for the olive oil, and they turned out great! A nice warming winter treat here in Australia where it’s getting colder.

    Just as a note we also did the granola topping which I think added a lot aesthetically but didn’t add that much for us taste-wise so we probably will save the effort and leave it out next time.

  40. Ines
    Posted 5 May ’14 at 09:24 | #

    I made these yesterday and they turned out beautiful.my tiny modifications: I have used plain flour instead of buckwheat, a mixture of milk and plain yoghurt instead of buttermilk and added 1/2 a banana more,I used the olive oil and not the butter.
    I was afraid they would not turn out fine because the mixture was very wet but no! The recipe is great and so easy to make with the food processor. They are not too sweet. I had them for breakfast this morning with coffee. Heaven.

  41. Anouk
    Posted 5 May ’14 at 11:54 | #

    Just a thought on the ‘sludgy’ problem some of you mentioned here (terrible word to describe a muffin by the way). Firstly, I was very happy to also see the ingredients described in weight (versus volume) measurements (waaay more accurate). But of course, there’s still the bananas that can vary in size. And the coarseness of the flour (milled from oats + walnuts) will also make a big difference, as David already mentioned. Mine also didn’t rise so nicely as David’s, which probably means the batter was a bit too wet (but they still baked up in the oven, although I had to leave them in longer). Next time I’ll problably only use 1 banana, or even omit it and use and extra egg/milk. In my experience, bananas make muffins a tad heavier, and I like them a bit fluffier.

  42. Posted 5 May ’14 at 12:30 | #

    These are my idea of absolute heaven!! You probably know this – but tumeric consumption has been associated with a lower risk of dementia in older age. Tumeric me in!

  43. Posted 5 May ’14 at 12:31 | #

    Wow! That’s nice. What a new taste an interesting mix of ingredients can bring. Will certainly make those again and try out some variants. Thank you!

  44. Maria Calpén
    Posted 5 May ’14 at 18:50 | #

    Eagerly waiting for these to come out of the oven now. Batter was delish so expectations are high now :-D. Another keeper!

  45. Posted 6 May ’14 at 01:53 | #

    I’ve been waiting for this recipe since I saw the photo on twitter (or was it instagram?) . absolutely beautiful. Will definitely give it a go. Thank you for sharing and inspiring me.

  46. Posted 6 May ’14 at 05:19 | #

    how gorgeous are these?! just lovely.

    and thank you, thank you for the gluten-free work-up. i so need this.

    xo,
    molly

  47. julie
    Posted 6 May ’14 at 06:48 | #

    Made those this morning while waiting for baby to arrive! They were delicious though they didnt turn out as yellow. I used date syrup instead of the bananas and it worked fine! Great recipe!

  48. Emilie
    Posted 6 May ’14 at 13:51 | #

    Hej!
    Jag undrar över kärnmjölken och yoghurten, var får ni tag i kärnmjölk? Och fungerar det med vilken mjölkfri yoghurt som helst? Såg något om filmjölk i en kommentar, är det också ett alternativ?
    /Emilie

    • Posted 7 May ’14 at 07:04 | #

      Hej Emelie, vi har använt filmjölk i dessa. Buttermilk är den närmast förståeliga amerikanska varianten. Man kan också använda vilken mjölkfri yoghurt som helst (eller vanlig). Jag brukar pressa i en aning citron när jag använder yoghurt, för att få det lite syrligare. /David

      • bethany
        Posted 18 May ’14 at 08:55 | #

        Tack för översättning med svenska råvaror! Jag ska försöka yoghurt eller kokosmjölk med en lite citronsaft.

  49. Naomi Cohen
    Posted 6 May ’14 at 20:45 | #

    Your wonderful blog has been an inspiration for a long time. Now I really need to let you know: I made these muffins for our Israeli Independance Day get-together today and everyone loved them! No blueberries to be had here, though, so I added some nectarines and apricots. Another awesome recipe of yours. Thank you for sharing!

  50. Posted 6 May ’14 at 21:33 | #

    The turmeric gives these muffins such a lovely color. I’ve never thought to put turmeric in a baked good, and I tend to like my muffins gently spiced, but I may have to try it! In any case I’ve been looking for a good muffin recipe to use up my stash of frozen bananas, and this looks like just the thing.

  51. Posted 7 May ’14 at 04:39 | #

    What and endeavour – to create a non dessert fluten free breakfast muffin – sounds like everything that I’m looking for in my breakfast. I will definitely try these. Thank you!

  52. Posted 8 May ’14 at 03:29 | #

    Turmeric muffins?! Why have I never tried this? I must do this as soon as I get a hold of some blueberries. And that granola topping sounds awesome. :)

  53. Posted 8 May ’14 at 03:30 | #

    These muffins look so darn tasty! Will be making soon!!

  54. Teresa
    Posted 8 May ’14 at 12:58 | #

    I had the opposite of the sludge problem — the muffins burned in 12 minutes. The inside was nicely done and tasted delicious. Next time, I will try a lower oven temperature.

  55. Posted 8 May ’14 at 13:13 | #

    Let food be thine medicine and medicine be thine food. Turmeric is a wonder food. How can food that tastes so good be so good for you? awesome site. Awesome recipes. AWESOME> THanks….

  56. Brenda
    Posted 8 May ’14 at 21:07 | #

    I made these using 2 tsp of turmeric for my first batch.
    They were lovely. I Will certainly make these again and again.
    I am GF and always looking for new ideas.
    Brilliant recipe!
    Thank you

  57. Posted 8 May ’14 at 22:33 | #

    I love that these muffins are gluten free and breakfast friendly!:)

  58. Katharina
    Posted 9 May ’14 at 08:46 | #

    Yummm, they look delicious! Do you think it would work with almond milk as well instead of buttermilk?
    Thanks!!!

  59. Arlette
    Posted 9 May ’14 at 19:19 | #

    Just made these – they are the most beautiful, tasty and successful ‘healthy’ muffins I have ever made! Thanks so much for a fabulous and visually stunning recipe.
    PS I think they would also be fabulous with almonds or pistachios and peaches/raspberries/plums – endless variations…

  60. Posted 10 May ’14 at 04:29 | #

    Amazing! This blog looks just like my old one! It’s on
    a entirely different subject but it has pretty much the
    same layout and design. Great choice of colors!

  61. liz
    Posted 11 May ’14 at 11:22 | #

    It’s mothers day here in Australia and I made these to finish With This morning, they were a hit and everyone was happy there was 1 each to take away with them- thanks heaps and happy mothers day x

  62. Carolyn
    Posted 12 May ’14 at 10:18 | #

    Hello David and Luise (and Elsa)!

    These muffins look great, and I’ve been thinking about taking them to school to eat. I was wondering if you could tell me how long they should last in the refrigerator, and how many muffins the recipe makes.

    Thanks for all your great recipes!

  63. Sanne
    Posted 12 May ’14 at 15:35 | #

    Made these just now – my boyfriend and I both love them! Will definitely be making these again. Will also try freezing half of them; but I have never done that before. What is the best way to defrost/reheat them?

  64. Posted 13 May ’14 at 19:04 | #

    Awesome flavor combo and even better food photography. Definitely going to make these!

  65. Posted 14 May ’14 at 10:51 | #

    I made these last night and they are utterly delicious. I added two grated carrots, plus a little ginger, cinnamon and cloves for that “carrot cakey” taste, plus used 1 tablespoon of date puree instead of dates. My dad, who normally doesn’t go for my super-healthy baking, really enjoyed them and even took one to work – win! –
    Lovely job, well done from New Zealand!

  66. Hanna
    Posted 14 May ’14 at 14:46 | #

    Just a note that using coconut milk in place of the buttermilk/plant yogurt turns out delicious! Thanks for the great recipe. :)

  67. Mary
    Posted 19 May ’14 at 22:51 | #

    can you tell me if turmeric is safe during pregnancy and breastfeeding?

  68. mark
    Posted 21 May ’14 at 07:59 | #

    Yummo!

  69. Sylvie
    Posted 21 May ’14 at 20:50 | #

    i was so looking forward to this recipe since your post on instagram!
    i baked them and they are delicious. i’ll bookmark this one.

    on another note, i just came back from stockholm and went to a few places you suggest (markets, rosendals tradgard, cafés and health food stores). i really enjoyed my stay, thank you! x

  70. Bibiana
    Posted 22 May ’14 at 21:39 | #

    My turned out brown for some reason. I added almond flour instead of buckwheat and a little bit of corn flour as I didn’t have arrow root or potato starch. They still taste great. :):):)

  71. Marie
    Posted 26 May ’14 at 12:14 | #

    Supergoda! Jag har bakat dem 3 ggr nu och alla i familjen älskar dem!
    Sista gången tillsatte jag dessutom lite kanel och förutom blåbär la jag i några hallon i varje muffins och då blev de ännu godare :)
    Tack för ett fantastiskt recept!

  72. Posted 27 May ’14 at 15:32 | #

    Amazing! I simply fell in love with your breakfast muffins!!!! Thank you a lot for the recipe!

  73. Posted 28 May ’14 at 19:06 | #

    These look just delicious – I am so curious to see how the tumeric translates into a breakfast muffin!

  74. Sue
    Posted 29 May ’14 at 00:48 | #

    These look great! I’m always looking for more healthful recipes for baking so I can feel good giving them to my kids. Btw, any suggestions for other types of fruit that would work? I don’t have any blueberries on had, but I have frozen mango in the freezer.

  75. Kasey
    Posted 30 May ’14 at 15:37 | #

    I have made these muffins twice now and they are AWESOME. I’ve used only minor substitutions for preferences and just what I had: left out the walnuts, used sorghum flour instead of buckwheat, and used maple syrup in place of both the dates and the honey. I’m making it again today with the dates this time. But they’ve turned out perfect every time, and are absolutely delicious. We are completely gluten free and this is the first time I’ve ever found a baked good recipe that actually rivaled a wheat one. And it’s perfectly sweet, too–I can’t usually make stuff like this because as good as it looks, it’s too sweet and bready (we don’t use processed sugar at all). But these, as all your recipes I’ve tried, are just perfect!

  76. Posted 3 Jun ’14 at 07:31 | #

    What an incredible treat! While my 12 large muffins took 45 minutes to cook and didn’t turn out nearly as professional-looking as yours, they sure are delicious with the perfect slight sweetness and gorgeous rich color. Thanks so much for the inspiration!

  77. Posted 3 Jun ’14 at 10:57 | #

    Hello!

    Is it true that muffins like these, that contain ripe bananas, would improve in taste as the days go by?

    Thanks!

    X

  78. Posted 4 Jun ’14 at 13:12 | #

    Right!
    Baked them last night, and had one this morning along with my fruit breakfast…and i have to say, they were quite peculiar the taste…can’t really decide what to make of it,….but i liked them! very much! The Turmeric and the muffins texture go so well together…very aromatic, delicious!
    Thankyou! Amazing!
    X Friendly Fan from Spain

  79. Posted 4 Jun ’14 at 13:16 | #

    How best to store them? Plastic container at room temperature? (souther spain) or in fridge?
    I’ve also never frozen muffins, do i simply defrost them at room temperature? they won’t go soggy?

    Tack Tack!

  80. Posted 9 Jun ’14 at 01:53 | #

    I threw in chopped rhubarb and used fresh strawberries instead of blueberries! I also had to finesse a few of the other ingredients I was lacking (i did almond milk and added more oil since I did not have yogurt or buttermilk)…still all delicious!

  81. Lyf
    Posted 18 Jun ’14 at 01:47 | #

    I added carrots (delicious), skipped berries, used almond meal instead of Walnuts and I baked them for over then 30 minutes. Do you think the baking time was longer because the carrots were slightly wet and I used almond meal? Has anyone just used normal flour and oats? The turmeric flavor is a fantastic addition an and these muffins are great in general. My partner especially loves these.

  82. beth
    Posted 26 Jun ’14 at 20:15 | #

    In case anyone’s wondering…
    - If you don’t have a food processor, you can make them by hand. I did.
    - Coconut oil works well in place of butter or olive oil.
    - If you don’t have muffin tins, you can bake this as a cake. I baked it in a 23×23 cm (9×9 in) square pan.
    - This a great recipe!

    Thanks GKS!

  83. Debbie
    Posted 22 Jul ’14 at 14:06 | #

    I just made these muffins fresh out of oven & I must say DELISH! light, fresh & perfect portion size. Thanks for sharing such beautiful food through your eyes, it makes coming to your website such a delight & something to look forward to! keep up the great work!

    This is a must try for all!

  84. Posted 27 Jul ’14 at 01:03 | #

    Mouthwatering recipe – I’m in love. Thank you for sharing! I’ll be getting the ingredients to this later. I’m thinking of mixing some chia seeds in there for an energy boost. You’ve got a forever food fan! <3

    Sincerely,
    Rebecca

    DreamerByDay.com

  85. Alisa
    Posted 27 Jul ’14 at 20:21 | #

    I made these gorgeous muffins for breakfast this morning. (This is my 3rd Sunday this month cooking/baking with Green Kitchen Stories.) I feel so blessed that such talented people share their hard work, knowledge, and innovation with us. The muffins turned out brilliantly, and have furthered my quest for putting healthy wholesome delicious food on my family’s table. Thank you from the bottom of my heart and stomach!

  86. Posted 1 Aug ’14 at 06:51 | #

    Dessa var fantastiskt goda :) till och med min pappa som blir misstänksam mot alla bakverk utan socker tyckte om dem! De avnjöts på bryggan en varm sommardag! Tack för alla era fantastiska recept!

  87. Posted 5 Aug ’14 at 19:51 | #

    Hey there! These look amazing & I’m actually in the middle of making them. Question: is there anything you could do to leave out the nuts entirely? Ie, add more flour (spelt’s fine with me). Reason being (and sorry to be a downer) nuts oxidize when heated, and this creates very dangerous free radicals in the body, so I’d prefer to avoid cooking with them if possible. Thank you so much!

  88. Eva
    Posted 6 Sep ’14 at 06:35 | #

    I have made these beautiful and delicious muffins several times now and they are truly unique–both in color & flavor. The cardamon and turmeric are intoxicating and the grain of the walnuts, oats & buckwheat flour creates for a lovely texture. I have added coconut flakes for a nice variation as well. So grateful for the imaginations & devoted experimenting behind this recipe and so many more on this site. My life is consistently enriched through Luise and David’s creativity.

  89. Dell
    Posted 10 Sep ’14 at 06:16 | #

    Hi guys, just made these and my gorgeous daughter Winter-Rose is sitting at her table eating one straight from the oven. I took your advice from the notes and used spelt flour as that is what l had. I only had raspberries and used fresh turmeric! Also like using the whole egg so happy about that. I was really unsure after tasting the batter but once cooked they just taste so wholesome and awesome! You can rarely buy muffins that are this good ( not that buy such foods anyway)… I will make these again and again for lunch box snacks for my school aged girls. I hope they will freeze okay?? Anyway, thanks again for a successful recipe that is perfect.
    Dell from Australia! :-)

  90. Julia
    Posted 26 Sep ’14 at 13:49 | #

    Hi! These looks amazing but can I made these in the evening than put it in the fridge and bake it in the morning? Thank you for your answer and this blog is amazing!:-)

  91. Julia
    Posted 27 Sep ’14 at 17:56 | #

    Hi! I’ve made them and they are so delicious:) Thank you:)

  92. Kyla
    Posted 30 Sep ’14 at 03:04 | #

    Has anyone tried subbing the bananas for pumpkin? I hate the smell of cooking bananas, and never tried the end product because I can’t get past the smell. My fear would be I’d mess up the wet:dry…any thoughts on how much pumpkin to use? I really want to make these!

    • Dawn Marie
      Posted 6 Oct ’14 at 03:20 | #

      Hello, Kyla,

      I love your idea of substituting pumpkin (or really any winter squash) for banana. I am extremely intolerant of bananas, so I frequently use peach or mango for recipes that call for them. I would suspect that two ripe mashed bananas would be right around a 1/2 a cup or so? If I used squash, I might up the dates a bit.

      In health,
      -dm

  93. Mrs D
    Posted 3 Oct ’14 at 23:59 | #

    These are perfection! Thank you so much for another delicious and nourishing recipe. My subs were: blanched almonds for the walnuts, spelt flour for the buckwheat/arrowroot, ground ginger for the cardamom and honey for the dates. Plus I added the freshly grated rind of one lemon, a heaped teaspoon of vanilla powder and the full tablespoon of turmeric. I also did fresh blueberries mixed through the batter, rather than on top. Oh, I also skipped the granola too…because I forgot, ha!

    So. Freaking. Delicious! I ate three out of the pan and my 2 year old son loves them. These will be in regular roation in my kitchen.

  94. Posted 7 Oct ’14 at 14:24 | #

    WOW! They look delicious! I have to try them for our friday-family-breakfast! Thank you for så much inspiration! <3

  95. Sam
    Posted 13 Oct ’14 at 19:26 | #

    Hai Green Kitchen. Do you think it will work with pieces of apple instead of blueberries?

  96. sebastian Ho
    Posted 19 Oct ’14 at 11:11 | #

    Hi, I replaced buttermilk with lemon+soy milk and egg with chia+water. The muffin taste great but it is quite dense and did not rise beautifully like in picture. It also stick to the paper cups after baking. I baked it longer to 30min and it turns out the same. Any advise what could be the problem? Thanks!

  97. Lindsay
    Posted 26 Oct ’14 at 15:08 | #

    can I use almond meal/almond pulp instead of the walnuts?

    • Posted 26 Oct ’14 at 23:02 | #

      Hi Lindsay. Yes you can use almond meal, I used that today since we didn’t have any walnuts at home. I am not sure about almond pulp though, it might come out too dry? Or have you tried using it instead of almond meal before? Would be great if it worked.
      /David

      • Lindsay
        Posted 27 Oct ’14 at 20:50 | #

        Would it still be one cup?

  98. Viviane
    Posted 26 Oct ’14 at 21:10 | #

    Hi, these look amazing. I think I will have to try them soon. :) What might be a silly questions, you say they freeze well but how do you make them taste nice once you take them out of the freezer? I have never tried this before but it would be a shame not to try.
    Thanks!

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