Turmeric Ginger Muffins

Ingredients for 1 servings:

• 85 g oat flakes, alternatively buckwheat flakes
• 90 g buckwheat flour
• 2 tsp potato starch or cornstarch
• 2 tsp baking powder
• 1 tsp turmeric
• 1 tsp tea (chai tea)
• 1 tsp ginger
• ½ tsp salt
• 1 pinch(s) of pepper
• 75 g coconut blossom sugar
• 160 ml buttermilk
• 80 ml coconut oil
• 2 bananas, ripe
• 3 eggs, size M
• Pumpkin seeds or sunflower seeds
• Pistachios
• Almond(s)
• Nuts
• Goji berries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 12 servings

Chop the walnuts and oats in a food processor or blender. Combine the flour, baking powder, all the spices (turmeric, chai tea, ginger, pepper, salt), and sugar in a bowl and mix well. Add the chopped nuts and flakes to the bowl and mix thoroughly. Now add the chopped bananas and coconut oil, and pour the buttermilk into the bowl. Then mix with the whisk attachment of the mixer. Separately, beat the beaten eggs, add them to the bowl, and mix them in. The batter is now ready. Line a muffin tin—or two—with paper baking cups or grease them with oil or butter. Fill the batter almost to the top of the cups and then decorate with seeds, berries, nuts, etc. Bake the muffins at 190°C (375°F) for 18-20 minutes. Let the baked muffins cool briefly in the pan, then remove them and place them on a wire rack until completely cool. This makes about 12 muffins.