It was a beautiful sunny Saturday, I had all the windows wide open in the house, music playing loud and the sweet promise of spring elevated my spirits. Then, just like that, I woke up to inches of snow and ice the next morning and dreams of sundresses and ripe fruit sunk back into the quiet folds of my heart. Oh, I have never been a cold weather girl and never will be.
So into the kitchen I went, baking away the gloom with these bright sunshine-infused muffins, because doesn’t a good baked good solve everything? I based this recipe off of Green Kitchen Stories gorgeous turmeric blueberry muffins, but lacking the ripe summer berries I turned to winter blood oranges instead. Not quite the equivalent, but they turned out to be an amazing compliment to the bananas. It adds the perfect amount of sweet citrus tartness to compliment the banana nut experience, and the turmeric is just there to stain your fingers a tad golden for that reminder that sunnier days are ahead of us.
I’m feeling grateful for March and the promise of warm days, long walks outside and fresh, local produce is just around the corner. Until then, baked goods…
TURMERIC, BANANA & BLOOD ORANGE MUFFINS
2 ½ cup raw walnuts
3 ½ cups oat flour
4 tbsp arrowroot
2 tsp baking powder
1 tsp baking soda
2 tbsp turmeric powder
1 tsp cardamom
1 tsp cinnamon
1 tsp sea salt
3/4 cup olive oil
4 ripe bananas, mashed
8 dates, chopped
¼ cup maple syrup or date syrup
½ cup of flax meal + ½ cup water, whisked together
2 blood oranges, juiced & zested
2 tbsp hot water
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners or grease the pan with oil or butter. Pulse the walnuts in a food processor to break down into a coarse flour. Transfer to a large mixing bowl and combine the remaining dry ingredients. Then, mix in the wet ingredients, using a spatula to gently fold the mixture together. Divide the batter evenly into the muffin pan. Place a slice of banana or blood orange on top of each muffin with a sprinkling of cinnamon. Bake for about 18-2o minutes, or until the center is lightly cooked but still soft. Serve hot with raw honey and spread of almond butter or raw tahini!
Makes 16-18 muffins