Blueberry and Turmeric Spice Muffins

Why settle for plain old blueberry or bran muffins when turmeric spice muffins with
blueberries, pecans, and a warm jam center are an option?

Blueberry and Turmeric Spice Muffins

Yield: 12 muffins
Active Time: 15 minutes
Total Time: 40 minutes

1 cup pecans
1 cup gluten-free rolled oats
2/3 cup buckwheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon turmeric
1 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Pinch black pepper
2/3 cup yogurt
1/3 cup ghee
2 ripe bananas
5 Medjool dates
3 large eggs, beaten

1 cup blueberries
1 cup blueberry jam

Topping
1/3 cup gluten-free rolled oats
2 tablespoons coconut oil
1 tablespoon honey

Preheat oven to 400 degrees and grease a muffin pan with non-stick spray.

Add pecans and oats to food processor and pulse several times to grind to a coarse flour. Transfer mixture to a large mixing bowl and whisk together with buckwheat flour, baking powder, baking soda, turmeric, cardamom, ginger, cinnamon, salt, and pepper.

Add yogurt, ghee, bananas, and dates to the food processor and blend until smooth. Add this mixture along with the eggs to the dry ingredients. Fold to combine. Fold in blueberries.

Fill muffin cups half way with batter, place 1 scant tablespoon of blueberry jam in center and top with batter to fill molds.

In a small bowl, quickly combine together the ingredients for the topping and sprinkle on top of muffins.

Bake for 18 to 20 minutes. Let cool before removing from molds.

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