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.


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.


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 are 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.


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 (or 3 tbsp chia seeds mixed with 9 tbsp water)

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. 


  • Annie
    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!
  • Anw64681
    Looks DIVINE! one quick question--I don't have any buckwheat flour on hand. Any good replacements? More of the oat/nut flour? Thanks!
    • 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
      • Anw64681
        Oops--hit enter too soon! And yes, I was hoping to keep them gluten free! Very helpful.
  • 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!:)
  • 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. :)
  • Laura
    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!
    • Hi Laura, the blueberries don't have to be thawed first. And yes, you can use kefir instead of buttermilk. Happy baking! /David
  • Sach
    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
  • Am loving the yellow hue the turmeric gives these muffins. The wholeness and versatility of this recipe makes it perfect for any morning. Delicious!
  • DJ
    Interesting recipe to try. For wet ingredients, did you mean buttermilk or "plain" yogurt? Thank you.
    • Hi DJ, you can use buttermilk, plain yogurt or plant yogurt (soygurt/oatgurt etc). Whatever you prefer. /David
  • Emily
    Beautiful you guys! Seriously yum!
  • 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.
  • 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.
  • Kate
    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!
    • 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
  • Looking almost too good to be true. Love the color!
  • 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
  • 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.
  • At last! Ever since you instagrammed these I've been checking for the recipe. They look so good!
  • 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!
  • Jonette
    I cannot get fresh dates. What could I use instead?
    • Msconduct
      @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.
      • Nicola McCoy
        Can confirm this! Soaking dried dates even for a little while in some hot water (even better overnight) is totally fine for baking
    • Oana
      I can`t find fresh dates where I live either, but I found a great way to use dried ones instead: put the pitted dates through a garlic crusher. They will come out as little sweet spaghetti that you can blend together with a fork with minimum effort, and you will have a creamy paste, just as when using fresh dates. Hope this helps other fresh dates-deprived people :)
  • 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 :)
  • Your turmeric recipes make me so happy. I love the look of these muffins annnnnd the crumble topping. Yum!
  • 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
  • These look awesome, I like to put turmeric in everything I can!
  • 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!
  • Alicia
    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.
  • The combination sounds so delicious that I will definitely try out these muffins! Thank you for sharing the recipe.
  • 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.
  • 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
  • My husband has Rheumatoid Arthritis and we've been turmeric in EVERYTHING. I think these look spectacular!
  • 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.
    • Zoe McCaslin
      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.

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