One of my all-time favourite goto places for inspiration in the kitchen is http://www.greenkitchenstories.com
They are so innovative with their cooking and everything is colourful and happy, you just can’t help yourself but want to make everything.
Recently one of my amazing friends who knows me way too well, bought me this gem!
As soon as I held this book in my hands I couldn’t wait to sit down on the couch with a cup of tea and just indulge in the amazing photography of the most beautiful looking meals.
The book is hard cover which such makes it so much more special!
So back to the point of why I’m here.
These muffins are awesome and I highly suggest you get one on your gob asap!
your house will smell like…when you get home from school and your mother has been baking all day. You can also freeze them too and take one out as you need.
Super moist, healthy, and filling! What more could you want?
Makes about 12-15
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 flavour but I pour it in)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper
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
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.