Blueberry, Banana & Turmeric Muffins with Crunchy Almond Topping


I always seem to hit that mid afternoon slump around 2 or 3pm where I’m craving a sit down with a cup of coffee and a sweet treat!  Now, because I have a lot of, ahem.... “naughty” foods around me at any given time, I like to make sure I always have a stash of these healthy muffins in the freezer so that I have no excuse to give in to the naughty stuff.  These muffins are delicious, packed with protein and have no refined sugar.  Inspired by a recipe from one of my favourite books, Green Kitchen at Home, these muffins are totally healthy and guilt free, so eat up y’all!!




Blueberry, Banana & Turmeric Muffins with Crunchy Almond Topping

makes 12 | prep + cook time:  45 minutes





100g rolled oats

100g almond meal (or any other nut meal)

100g wholemeal spelt flour

1tbs ground turmeric

1tsp ground cinnamon

1.5 tsp baking powder

generous pinch of salt and freshly ground black pepper

150g full fat natural yoghurt

1/2 tsp bicarbonate of soda

2 large ripe bananas

8 medjool dates, pitted

80ml extra virgin olive oil

3 large eggs

1 cup of blueberries (or any other berry of choice, fresh or frozen)


Crumble Topping

1 heaped tbs butter

2tbs maple syrup

1/4 cup rolled oats

1/4 cup shredded coconut

1/4 cup flaked almonds, broken up a little



Preheat oven to 180C and grease a 12 hole muffin tin.

Mix the yoghurt and bicarb together in a bowl and set aside until required.

Place the oats, almond meal, flour, turmeric, cinnamon, baking powder, salt and pepper in a food processor and blend until you have a coarse flour-type consistency.  Transfer the flour mix to a large mixing bowl.  Using the food processor again (no need to clean it), add the bananas, dates, olive oil and eggs and blend until smooth.  Pour the mixture into the dry ingredients and mix together gently (don’t over mix) then add the yoghurt mixture and fold through gently.  Lastly, fold through the blueberries. 

To make the crumble topping, put all ingredients into a small saucepan and heat on low heat until the butter is just melted.  Set aside.

Spoon the muffin batter into the tin and top each muffin with a tsp of the crumble topping.

Bake for approx 25 minutes or until golden.  Allow to cool in the tin slightly before turning out onto a wire rack to cool.

These muffins will keep in an airtight container at room temperature for a few days, or you can do what I do and freeze them so that you always have a handy stash!


Mel xoxo

Mel Amos