I know, I know, there have been quite a few muffin recipes on this blog lately. But I just had to share this one with you. We are talking about breakfast muffins. That´s right: dessert for breakfast. Plus, these are guilt-free healthy muffins. Meaning they are made without wheat flour and sugar. Say whaaat? It´s a crazy world we are living in.

Usually, I am a bit skeptical when it comes to super healthy vegan, gluten-, sugar- and fat free desserts. Don´t get me wrong, I am a huge fan of eating healthy. I have at least 5 different types of flour in my kitchen, I love whole grain bread more than anything and I can´t go to the farmers market without buying tons of fresh fruit and vegetables. But when it comes to dessert I was always more of a “the more the better” kind of person. Life is too short to not eat dessert. And the best cakes are just the ones made with tons of butter, cream and chocolate. Also most of the super-healthy-low-carb-sugar-free recipes require a lot of ingredients that are (a) hard to get and (b) kind of expensive. That being said, I was very interested when I saw the recipe for breakfast muffins over at Green Kitchen Stories. They are made of things you usually have at home or can easily find at the supermarket, like walnuts, oats, bananas and dates. And the combination sounded really great. So I decided to give this whole healthy-baking thing a try.

The result was AMAZING. The muffins are soft and fluffy and surprisingly very sweet. They taste like a mixture between granola, oatmeal and pancakes. So they really are perfect for breakfast. The original recipe is with turmeric and blueberries. I adapted it a little by using cinnamon instead of turmeric and adding raspberries. I also altered the granola topping by adding some caramelized walnuts. Because things are always better when caramelized!
Makes about 18 muffins:
100 g walnuts
85 g rolled oats
130 g buckwheat flour, spelt flour or whole grain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp freshly ground cardamom
½ tsp sea salt
160 ml buttermilk or plant yogurt
80 ml oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs
Raspberries, frozen or fresh
For the granola topping:
1/3 cup rolled oats
1/3 cup chopped walnuts
2 tbsp olive oil
1 tbsp runny honey
1) Using a food processor or a blender, mix walnuts and oats into a coarse flour. Transfer to a large mixing bowl and mix with the flour, baking powder, baking soda, cinnamon, cardamom and salt. With a blender or a food processor, mix buttermilk, oil, bananas and dates. Mix with the dry ingredients. Beat the eggs in a separate bowl for a minute before carefully adding them to the batter. Add raspberries.
2) Divide the batter among the muffin tins. For the granola topping, mix all the ingredients and let them caramelize in a pan. Add on top of the muffins. Bake the muffins in the preheated oven for about 20 minutes at 180°C.