Spiced Turmeric Banana Muffins
I have a delicious recipe to share with you today, for fruity spiced turmeric banana muffins, or as I like to call them “Good Morning Sunshine Muffins”, cos that’s what they’re like. Sunshine in a muffin. The perfect way to start your day or an excellent mid-morning snack. You may have noticed I have a bit of a thing about breakfasts. As far as I’m concerned, breakfast is what sets me up for the day and so it better be good. Always.
This recipe came about when I really just couldn’t choose what I wanted for breakfast a couple of weeks ago. In the end, I decided to throw together all the things I was craving and these muffins were the result.
For me, these are just right for the morning. They’re full of goodness and not too sweet. You can really taste all of the different ingredients in every bite, including the delicious, warming spices. These muffins are also a beautiful golden colour, since they contain vibrant immune-boosting turmeric. A lovely way to brighten up your morning. They’re oil-free and can be made nut-free too. They’re also packed full of an array of different plant-fibres, good fats, vitamins and minerals. I like to use gritty wholewheat flours like spelt and einkorn for their earth flavours and extra texture. I haven’t tried a gluten-free version yet, but my guess is that oat flour would work really well.
You can be quite free with the extras that you throw in, depending on what you have in your cupboards. I love to use nuts like hazelnuts and cashews because, to me, they add sweetness, but you can use any nuts and/or seeds. Same goes for dried fruit. Raisins and goji berries are often my go-to but go wild and use whatever’s going to bring you joy in the morning.
Keep these in at room temp or in the fridge in an airtight container for about 4-5 days. I like to heat mine for 5 mins in the oven before eating. Because nothing beats a warm muffin!
Ingredients
2 tablespoons ground flax seed mixed with 4 tablespoons water
1 large overripe banana, mashed
1 large apple, grated
3 tablespoons almond butter or use nut/seed butter of choice
1 tablespoon maple syrup or liquid sweetener of choice (optional)
1 teaspoon vanilla extract
1/2 cup non-dairy milk (I use oat milk)
1.5 cups wholemeal flour (I use a mix of spelt and einkorn)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
Pinch of salt
2 teaspoons cinnamon
2 teaspoons turmeric
A few rounds black pepper (or a pinch)
¼ cup desiccated coconut
½ banana chopped into chunks (reserve the other half for the tops of the muffins)
¼-½ cup your favourite seeds (such as pumpkin, sunflower)
¼ cup your favourite chopped nuts (such as pecans, walnuts, cashews)
½-¾ cup your favourite dried fruits (such as raisins, dates, gojis)
Optional - a little dollop of nut butter and a thin slice of banana to go on top of each muffin.
Method
Pre-heat oven to 180°C/350°F/Gas 4 and line a muffin pan with baking cups, or prepare a silicone muffin tray.
Allow the ground flax seed and water to sit for about 5 minutes until gloopy.
Combine the flax mixture with the mashed banana, grated apple, almond butter, maple syrup and vanilla extract. Mix really well until combined.
Add the milk and mix again.
In a separate bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, turmeric and black pepper and mix well to combine.
Add the flour mixture to the wet mixture and use a fork to combine everything.
Add all of the other ingredients and gently fold them in using a spatula. Try not to over-mix.
Divide the mixture evenly between the muffin cases, filling them not quite to the top.
If using, add a little drizzle of nut butter to the top of each muffin, and then press a slice of banana on top.
Bake for around 23 minutes, until well risen and golden on top. Remove from the muffin pan after 5 mins and transfer to a cooling rack.