turmeric, orange + blueberry muffins

I love a good breakfast muffin and these orange, turmeric and blueberry ones are the perfect accompaniment with your favourite morning cuppa!

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ingredients

Makes 12 medium muffins

DRY INGREDIENTS

• 100 g / 1 cup walnuts

• 85 g /1 cup rolled oats, (I used The Merry Mill Gluten Free Organic Oats)

• 1/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)

• 1/3 cup chickpea flour

• 1 1/2 tsp baking powder (Doves Farm GF)

• 1/2 tsp baking soda (Doves Farm GF)

• 1 tbsp turmeric (I used turmeric chai from @wunderworkshop)

• 1 tsp cinnamon

• ½ tsp sea salt

• a pinch black pepper (this is essential as it helps absorb the curcumin- the anti-inflammatory benefit of turmeric into the body)

WET INGREDIENTS

• 160 ml soya yogurt

• 1/3 cup olive oil

• 2 ripe bananas, mashed

• 5 fresh dates, mashed

• 1 cup aquafaba (whipped chickpea brine)

• Juice of 1 orange

Handful of fresh blueberries

method

1. Preheat the oven to 200°C.

2. Grease a muffin tin with coconut oil.

3. Add walnuts and rolled oats to a food processor and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients.

4. Add yoghurt, oil, bananas, orange juice and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients.

5. Prepare the aquafaba in a separate bowl until stiff peaks form. This can take 5 minutes. Use a spatula to carefully fold the aquafaba into the rest of the mixture.

6. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit.

7. Bake for about 18-20 minutes. Best enjoyed still warm from the oven