Well the sunshine has well and truly disappeared for the time being but that’s not to say you can’t enjoy a wonderful bright and nutritious breakfast muffin…anytime or the day.
These muffins are so easy to make and are versatile enough that you can add in whatever seeds, nuts and dried fruit you have but make sure you add in that amazing turmeric.
You see turmeric is loaded with antioxidant and anti-inflammatory properties. It’s one of the most studied spices and has been shown to have tremendous health benefits.
Curcumin is the main active ingredient in turmeric and has powerful anti-inflammatory effects and is a very strong antioxidant.
Curcumin is so powerful that it Can actually match the effectiveness of some anti-inflammatory drugs and without the horrid side effects.
Turmeric can dramatically increase the antioxidant capacity of the body
Turmeric has been shown to improve brain function and reduce risk factors of neurodegenerative diseases.
Risk factors of heart disease is dramatically reduced as well as symptoms of osteoarthritis.
So you really must make these muffins
1 cup oat flour
1/2 cup oat bran (feel free to use all oat flour)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp turmeric
1 banana mashed
1 chia egg (1 tbsp chia seeds with 2 tbsp water)
1 tbsp chia seeds
1 tbsp flaxmeal
1/4 cup walnuts
1/4 cup dried apricots
1/4 cup pumpkin seeds and sunflower seeds
1/4 cup plain yoghurt
1/4 cup milk
2 tbsp extra virgin olive oil
Add the dry ingredients into a bowl and mix together
Add the mashed banana along with the yogurt, milk and EVOO and mix together
add this to the dry ingredients and gently fold in (try to only mix no more than 10 times)
Spoon the mixture into either muffin cases and pop into the oven for approximately 20 minutes or until a skewer inserted comes out clean.