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  • Stacey Senior

Superfood Turmeric & Blueberry Super-Muffins

Although the spice turmeric is not traditionally used in muffins, it marries beautifully with the sweet juiciness of the blueberries to create a superfood super-muffin that not only tastes amazing but contains ingredients with impressive health effects!

Turmeric has certainly had its 15 minutes of fame in the health scene of late thanks to the anti-inflammatory effects of a component within turmeric called Curcumin. Curcumin, however, isn't well absorbed by the body so needs to be combined with black pepper and a healthy fat to boost absorption.

Aside from boasting anti-inflammatory properties, turmeric also joins our next ingredient, blueberries, as a rich source of antioxidants. Antioxidants work to prevent and reduce cell damage within the body by binding to cell damaging free radicals and removing them before they cause harm.

As you can see, this is one healthy muffin! It is also packed with fibre from oats, and heathy fats from walnuts and olive oil, making it a great snack to tide you over between meals and stop you reaching for the chocolate! This recipe is adapted from Green Kitchen Stories' Turmeric Breakfast Muffins.

Superfood Turmeric & Blueberry Super-Muffins

Dry Ingredients:

1 cup walnuts (ground in a food processor)

1 cup rolled oats (also ground in a food processor)

2/3 cup flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp turmeric

1 tsp cardamom

1/4 tsp salt

a pinch of freshly ground black pepper

Wet Ingredients:

2/3 cup soy milk + 1 tsp white wine vinegar (stand for 5 mins)

1/3 cup olive oil

2 bananas, mashed

5 dried dates, chopped (soak in hot water for 5 mins then drain & discard water)

3 flax eggs (3Tbsp flaxseeds mixed with 9 Tbsp water)

1 cup blueberries (fresh or frozen)

Oaty Topping:

1/4 cup oats

1 Tbsp olive oil

1 tsp honey

Preheat an oven to 200C. Line a muffin tray with paper liners. Mix dry ingredients in a large bowl. Combine wet ingredients in a bowl and mix until combined before adding to dry ingredients. Stir until just combined - don't over mix! Pour batter to 3/4 fill muffin cups, poke a few blueberries into the batter and sprinkle over the oaty topping. Bake for 30 minutes. Eat & enjoy!

Until next time,

Stacey x

021 038 1787

Cambridge Health & Community Centre,
22a Taylor Street, Cambridge, New Zealand

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