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. 


  • Julia
    Hi! These looks amazing but can I made these in the evening than put it in the fridge and bake it in the morning? Thank you for your answer and this blog is amazing!:-)
  • Dell
    Hi guys, just made these and my gorgeous daughter Winter-Rose is sitting at her table eating one straight from the oven. I took your advice from the notes and used spelt flour as that is what l had. I only had raspberries and used fresh turmeric! Also like using the whole egg so happy about that. I was really unsure after tasting the batter but once cooked they just taste so wholesome and awesome! You can rarely buy muffins that are this good ( not that buy such foods anyway)... I will make these again and again for lunch box snacks for my school aged girls. I hope they will freeze okay?? Anyway, thanks again for a successful recipe that is perfect. Dell from Australia! :-)
  • Eva
    I have made these beautiful and delicious muffins several times now and they are truly unique--both in color & flavor. The cardamon and turmeric are intoxicating and the grain of the walnuts, oats & buckwheat flour creates for a lovely texture. I have added coconut flakes for a nice variation as well. So grateful for the imaginations & devoted experimenting behind this recipe and so many more on this site. My life is consistently enriched through Luise and David's creativity.
  • Hey there! These look amazing & I'm actually in the middle of making them. Question: is there anything you could do to leave out the nuts entirely? Ie, add more flour (spelt's fine with me). Reason being (and sorry to be a downer) nuts oxidize when heated, and this creates very dangerous free radicals in the body, so I'd prefer to avoid cooking with them if possible. Thank you so much!
    • Marije
      Tigernut flour (which is not a nut) is usually a pretty good replacement for nut flours. Have not tried it myself yet.
  • Dessa var fantastiskt goda :) till och med min pappa som blir misstänksam mot alla bakverk utan socker tyckte om dem! De avnjöts på bryggan en varm sommardag! Tack för alla era fantastiska recept!
  • Alisa
    I made these gorgeous muffins for breakfast this morning. (This is my 3rd Sunday this month cooking/baking with Green Kitchen Stories.) I feel so blessed that such talented people share their hard work, knowledge, and innovation with us. The muffins turned out brilliantly, and have furthered my quest for putting healthy wholesome delicious food on my family's table. Thank you from the bottom of my heart and stomach!
  • Mouthwatering recipe - I'm in love. Thank you for sharing! I'll be getting the ingredients to this later. I'm thinking of mixing some chia seeds in there for an energy boost. You've got a forever food fan! <3 Sincerely, Rebecca DreamerByDay.com
  • Debbie
    I just made these muffins fresh out of oven & I must say DELISH! light, fresh & perfect portion size. Thanks for sharing such beautiful food through your eyes, it makes coming to your website such a delight & something to look forward to! keep up the great work! This is a must try for all!
  • beth
    In case anyone's wondering... - If you don't have a food processor, you can make them by hand. I did. - Coconut oil works well in place of butter or olive oil. - If you don't have muffin tins, you can bake this as a cake. I baked it in a 23x23 cm (9x9 in) square pan. - This a great recipe! Thanks GKS!
  • Lyf
    I added carrots (delicious), skipped berries, used almond meal instead of Walnuts and I baked them for over then 30 minutes. Do you think the baking time was longer because the carrots were slightly wet and I used almond meal? Has anyone just used normal flour and oats? The turmeric flavor is a fantastic addition an and these muffins are great in general. My partner especially loves these.
    • Jess
      Hi there! I am making these tonight but do not have walnuts on hand! Do you remember how much almond meal you used in the walnuts' place? Thanks so much!
  • I threw in chopped rhubarb and used fresh strawberries instead of blueberries! I also had to finesse a few of the other ingredients I was lacking (i did almond milk and added more oil since I did not have yogurt or buttermilk)...still all delicious!
  • How best to store them? Plastic container at room temperature? (souther spain) or in fridge? I've also never frozen muffins, do i simply defrost them at room temperature? they won't go soggy? Tack Tack!
  • Right! Baked them last night, and had one this morning along with my fruit breakfast…and i have to say, they were quite peculiar the taste…can't really decide what to make of it,….but i liked them! very much! The Turmeric and the muffins texture go so well together…very aromatic, delicious! Thankyou! Amazing! X Friendly Fan from Spain
  • Hello! Is it true that muffins like these, that contain ripe bananas, would improve in taste as the days go by? Thanks! X
  • What an incredible treat! While my 12 large muffins took 45 minutes to cook and didn't turn out nearly as professional-looking as yours, they sure are delicious with the perfect slight sweetness and gorgeous rich color. Thanks so much for the inspiration!
  • Kasey
    I have made these muffins twice now and they are AWESOME. I've used only minor substitutions for preferences and just what I had: left out the walnuts, used sorghum flour instead of buckwheat, and used maple syrup in place of both the dates and the honey. I'm making it again today with the dates this time. But they've turned out perfect every time, and are absolutely delicious. We are completely gluten free and this is the first time I've ever found a baked good recipe that actually rivaled a wheat one. And it's perfectly sweet, too--I can't usually make stuff like this because as good as it looks, it's too sweet and bready (we don't use processed sugar at all). But these, as all your recipes I've tried, are just perfect!
  • Sue
    These look great! I'm always looking for more healthful recipes for baking so I can feel good giving them to my kids. Btw, any suggestions for other types of fruit that would work? I don't have any blueberries on had, but I have frozen mango in the freezer.
  • These look just delicious - I am so curious to see how the tumeric translates into a breakfast muffin!
  • Amazing! I simply fell in love with your breakfast muffins!!!! Thank you a lot for the recipe!
  • Marie
    Supergoda! Jag har bakat dem 3 ggr nu och alla i familjen älskar dem! Sista gången tillsatte jag dessutom lite kanel och förutom blåbär la jag i några hallon i varje muffins och då blev de ännu godare :) Tack för ett fantastiskt recept!
  • Bibiana
    My turned out brown for some reason. I added almond flour instead of buckwheat and a little bit of corn flour as I didn't have arrow root or potato starch. They still taste great. :):):)
  • Sylvie
    i was so looking forward to this recipe since your post on instagram! i baked them and they are delicious. i'll bookmark this one. on another note, i just came back from stockholm and went to a few places you suggest (markets, rosendals tradgard, cafés and health food stores). i really enjoyed my stay, thank you! x
  • mark
  • Mary
    can you tell me if turmeric is safe during pregnancy and breastfeeding?
  • Hanna
    Just a note that using coconut milk in place of the buttermilk/plant yogurt turns out delicious! Thanks for the great recipe. :)
  • I made these last night and they are utterly delicious. I added two grated carrots, plus a little ginger, cinnamon and cloves for that "carrot cakey" taste, plus used 1 tablespoon of date puree instead of dates. My dad, who normally doesn't go for my super-healthy baking, really enjoyed them and even took one to work - win! - Lovely job, well done from New Zealand!
  • Awesome flavor combo and even better food photography. Definitely going to make these!
  • Sanne
    Made these just now - my boyfriend and I both love them! Will definitely be making these again. Will also try freezing half of them; but I have never done that before. What is the best way to defrost/reheat them?
  • Carolyn
    Hello David and Luise (and Elsa)! These muffins look great, and I've been thinking about taking them to school to eat. I was wondering if you could tell me how long they should last in the refrigerator, and how many muffins the recipe makes. Thanks for all your great recipes!
  • liz
    It's mothers day here in Australia and I made these to finish With This morning, they were a hit and everyone was happy there was 1 each to take away with them- thanks heaps and happy mothers day x

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