Turmeric muffins make for a delicious nutrient dense snack or light breakfast for everyone.
You’ve heard about the health benefits of turmeric and you’ve been itching to add more of it to your diet. If you’ve already made a turmeric paste and golden milk you might be left wondering how else can you use this amazing spice to improve your health.
Turmeric Muffins for better family health
As a busy mom of two, I’m always looking for easy ways to include healing foods into my family’s diet. While making a batch of my family’s favourite muffins I decided to sneak in a teaspoon of turmeric paste to further boost our immune system and ward off illness.
I was quite worried they would object to this addition but to my pleasant surprise they loved it.
Turmeric Muffins ingredients
These turmeric paste muffins are ideal for allergy sufferers as they are free from allergens such as gluten, dairy, eggs, soy and refined sugar.
To get the best texture and flavor I have used a combination of whole grain and starchy gluten free flours. You may substitute the total of these in weight for your favorite all purpose gluten free flour.
How to store Turmeric Muffins
In the fridge: Because these muffins contain no eggs or dairy which makes baked goods more perishable they keep well for at least 3 days in the fridge.
In the freezer: You can also freeze these turmeric muffins for up to 3 months in your freezer so you always have a healthy option to grab and go when you need it most.
- Dry Ingredients
- ⅔ cup (80g) sweet rice flour
- ¼ cup (30g) brown rice flour
- ¼ cup (35g) quinoa flour
- ¼ cup (40g) buckwheat flour
- ¼ cup (20g) dessicated coconut
- ¼ cup crushed walnuts
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon sea salt
- Wet Ingredients
- 2 tablespoons water + 1 tablespoon ground flax seeds (this is a flax egg)
- ⅓ cup (65g) extra virgin olive oil oil
- ½ cup (60g) almond butter
- ½ cup (125ml) raw honey maple syrup
- 2 small carrots (100g in weight, peeled)
- 1 apple (175g in weight, peeled and cored)
- 2 teaspoons water
- 1 teaspoon apple cider vinegar
- 1 teaspoon turmeric paste
- Preheat oven to 400°F / 200°C
- Line a muffin tin with silicone muffin liners or grease the pan with coconut oil.
- Make a flax egg by combining 2 tablespoons water + 1 tablespoon ground flax seeds and set aside.
- In a large bowl whisk together dry ingredients.
- In a blender add all wet ingredients, including flax add. Blend until smooth.
- Add blended wet ingredients to the dry.
- Stir to combine.
- Divide mixture evenly among 12 silicone muffin cups.
- Bake for 18 - 20 minutes.