Dry ingredients:
1 c rolled oats
1 c walnuts or almonds
2/3 c buckwheat flour
2 tbsp arrowroot or 2/3 c spelt flour
1 tbsp ground turmeric
1 1/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp baking soda
1/2 tsp salt
pinch black pepper

Wet ingredients:
2 ripe bananas, peeled
6 soft dates or t tbsp honey/maple syrup
2/3 c buttermilk or yoghurt
1/3 c olive oil or melted butter
3 eggs
1 c blueberries or berries of choice, fresh or frozen

Granola topping:
2 tbsp olive oil or butter
2 tbsp honey or maple syrup
1/2 c rolled oats

Preheat the oven to 200C. Grease a 12-hole muffin tin or line with paper cups.

Blitz oats and nuts in a food processor until mixture becomes a coarse flour. Transfer to a large mixing bowl and combine with the rest of the dry ingredients. Make a well in the centre.

Mash the bananas with a fork. Add to the food processor with the rest of the wet ingredients and blitz until combined. Pour into the dry ingredients and add the berries. If you're using frozen berries you could rinse the berries first to remove some coloured liquid. Using a spatula, gently fold the wet ingredients into the dry until just combined. Don't overmix or the mixture will lose too much air and the berries will start to bleed and turn the mixture greenish.

For the topping melt the oil or butter in a small saucepan over low heat. Remove from heat and stir in sweetener and oats.

Fill the muffin tins with the mixture and top each one with a tablespoon of granola. Bake for 15-20 min until golden, rotating the tray halfway.

Remove from the oven and cool in the tin for 10 minutes before transferring to a wire rack