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Turmeric and Blueberry Breakfast Muffins

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Makes 12 large or 15 smaller


Ingredients

Dry ingredients
100g walnuts
85g rolled oats
90g spelt flour
1 tsp baking soda
1 tbsp turmeric
1 tsp ground cardamom
tsp sea salt
Pinch ground black pepper

Wet ingredients
160ml soya yoghurt
80ml olive oil
2 ripe bananas, mashed
5 fresh dates, mashed

3 tbsp chia seeds
Large handful blueberries
Handful granola

Procedure

Preheat the oven to 200c. Grease a muffin pan.
Add walnuts and oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Put in a large bowl with the other dry ingredients. Blitz wet ingredients then add to the bowl.
Mix chia seeds with 9 tbsp of water and let stand for a minute or so then add to the mixture and fold everything until combined. Divide the batter into the muffin tin, drop blueberries on top and gently push down. Sprinkle granola on top and bake for 18-20 mins.


 

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