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. 


  • 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!
  • Arlette
    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...
  • Katharina
    Yummm, they look delicious! Do you think it would work with almond milk as well instead of buttermilk? Thanks!!!
  • I love that these muffins are gluten free and breakfast friendly!:)
  • Brenda
    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
  • 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....
  • Teresa
    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.
  • 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. :)
  • 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!
  • 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.
  • Naomi Cohen
    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!
  • Emilie
    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
    • 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
        Tack för översättning med svenska råvaror! Jag ska försöka yoghurt eller kokosmjölk med en lite citronsaft.
  • julie
    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!
  • how gorgeous are these?! just lovely. and thank you, thank you for the gluten-free work-up. i so need this. xo, molly
  • 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.
  • Maria Calpén
    Eagerly waiting for these to come out of the oven now. Batter was delish so expectations are high now :-D. Another keeper!
  • 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!
  • 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!
  • Anouk
    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.

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