Banana and turmeric GF muffins

Day #5 in our lockdown and I’m getting my bake on with these banana, blueberry and turmeric gluten free muffins. I always have a mid-afternoon grumbling tummy and these are great to fill that spot! As they are gluten free they are quite light and fluffy and not too filling. you could also have them for breakfast with a cup of tea and lots of jam! They are actually very moist and so jam isn’t really needed, but I have a soft spot for jam!

1 cup oats
1 cup nuts (almonds/walnuts)
2/3 cup buckwheat flour
1 tbsp turmeric powder
2tsp baking powder
pinch salt
2 bananas
2 eggs
6 tbsp maple syrup/honey
2/3 cup Greek yoghurt
1/3 cup Olive oil
2 eggs
Handful of blueberries

What to do…

Preheat your oven to 200 degrees centigrade and grease with a little butter a 12-hole muffin tin.
Blend the oats and nuts (you can use almonds or walnuts or a mix of both) together in a processor so that they have the consistency of a course flour. Place the nut and oat mix in a bowl, add the flour, turmeric and baking powder and stir to combine.
In a separate bowl mash the bananas, add the eggs, maple syrup, yoghurt and olive oil and mix with a wooden spoon. Add the wet mixture to the dry mixture and stir again until all the ingredients are combined. Add the blueberries to the mix but stir gently so that you don’t squash them. Divide your mix into a 12 hole muffin tin (pre-greased). Bake for 20 mins, then allow top cool before serving.

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