Turmeric Blueberry Breakfast Muffins

Turmeric Blueberry Breakfast Muffins 💙 I absolutely love starting my day with muffins! Like other colorful plant-based-foods, turmeric and blueberries are rich in phytonutrients and powerful antioxidants that protect the body by neutralizing harmful free radicals, shielding your cells from damage and potentially inhibiting cancer. I also added a touch of cardamom, my favorite aromatic spice from the ginger family. Not only does it bring a lovely warm flavor, but it also supports digestion, circulation, and respiratory health. To naturally sweeten these muffins, I used two ripe bananas and five dates, keeping them wholesome, nourishing, and delicious. Perfect for a breakfast that fuels your body and delights your taste buds!

  

Turmeric Blueberry Breakfast Muffins 

 

Ingredients: 

 

1 cup millet flour 

2/3 cup brown rice flour 

½ tsp baking powder 

½ tsp baking soda 

½ Tbsp ground turmeric 

1 tsp ground cardamom

¼ tsp sea salt

a pinch of black pepper (which helps your body absorb the turmeric better)

2/3 cup plain Greek yogurt 

¼ cup coconut oil 

2 ripe bananas, mashed

5 dates, chopped 

3 large eggs

1 cup fresh or frozen blueberries

Optional: Raw walnuts to top on each muffin before baking

 

 

Directions: 

 

1.     Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and set aside.

2.     In a large bowl, whisk together the millet flour, brown rice flour, baking soda, baking powder, turmeric, cardamom, salt, black pepper, and chopped dates.

3.     In a separate bowl, whisk together the Greek yogurt, melted coconut oil, and mashed bananas. In another small bowl, beat the eggs for about 1 minute, then add them to the wet ingredients and whisk to combine.

4.     Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.

5.     Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Top with extra blueberries and raw walnuts, if using, gently pressing them into the batter.

6.     Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.