Turmeric muffins make for a delicious nutrient dense snack or light breakfast for everyone.
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Turmeric Muffins (gluten free, vegan)

Turmeric muffins make for a delicious nutrient dense snack or light breakfast for everyone.
Course Breakfast
Cuisine Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • Dry Ingredients
  • cup sweet rice flour
  • ¼ cup gluten free brown rice flour
  • ¼ cup organic quinoa flour
  • ¼ cup organic buckwheat flour
  • ¼ cup organic shredded coconut
  • ¼ cup crushed walnuts
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon sea salt
  • Wet Ingredients
  • 3 tablespoons water + 1 tablespoon flaxseed meal this is a flax egg
  • cup extra virgin olive oil oil
  • ½ cup almond butter
  • ½ cup raw honey maple syrup
  • 2 small carrots 100g in weight, peeled
  • 1 apple 175g in weight, peeled and cored
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon turmeric paste or ground turmeric powder

Instructions

  • 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.