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Breakfast Muffins (Golden Milk)

What I love most about these breakfast muffins aka golden milk muffins is that they are sugar-free, anti-inflammatory, and packed with fiber.

vegan breakfast muffins on cake platter with coconut flakes

Golden milk has become really popular over the past few years. I thought I’d add turmeric and non-dairy milk to some muffins and eat them for breakfast. What a great idea! The flavors of turmeric, banana, maple syrup, and coconut flakes are like magic together. I love to meal prep these babies for work. I intentionally did not add sugar to these muffins. Right now, I’m focusing on having a low to no sugar diet.

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What is golden milk

A beverage that maximizes the benefits of turmeric in combination with other healthy ingredients like coconut milk, and black pepper.

  • golden milk breakfast muffin mix in bowl
  • golden milk breakfast muffin mix in bowl

What’s in these breakfast muffins

  • Oat flour 
  • Maple syrup
  • Turmeric
  • Ground ginger
  • Ground cinnamon
  • Freshly ground black pepper
  • Baking powder
  • Baking soda 
  • Pinch of sea salt
  • Coconut flakes (unsweetened)
  • Banana
  • Non-dairy milk 
  • Vanilla extract
  • Apple cider vinegar
  • Flax egg 

How to make these breakfast muffins

  • Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners.)
  • Mix the ground flax seeds in a small cup or bowl and water and let it sit for 5 minutes. 
  • In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
  • In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg) and stir until combined well.
  • Pour the wet mixture into the dry mixture, and stir until just combined. If you’re adding any seeds, fruit, or nuts, fold those in now.
  • Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
  • Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes.
healthy breakfast muffins with coconut flakes in white bowl
healthy breakfast muffins with coconut flakes in white bowl

Breafast Muffins

Shana Thomas
Enjoy these healthy breakfast muffins for breakfast or snack. These golden milk muffins are dairy-free, sugar-free, and delicious. I hope you enjoy these make-ahead vegan muffins. Enjoy!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

Wet Ingredients

  • 1/2 cup non-dairy milk
  • 1/2 tsp vanilla extract can sub for coconut extract
  • 2 tsp apple cider vinegar
  • 1 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water

Dry Ingredients

  • 1 1/2 cups oat flour (make your own by pulsing 1 3/4 cups oats in blender or food processor until fine)
  • 1/2 cup maple syrup or other sweeteners
  • 1 tsp ground turmeric
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda 
  • 1 tsp sea salt
  • coconut flakes (unsweetened) Optional (add to the top of muffins before and/or after muffins are done)

Instructions
 

  • Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners.)
  • In a small cup or bowl mix ground flax seeds and water and let it sit for 5 minutes. 
  • In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
  • In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg)and stir until combined well.
  • Pour the wet mixture into the dry mixture, and stir until just combined. If you're adding any seeds, fruit, or nuts, fold those in now.
  • Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
  • Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes. Enjoy!
Keyword breafast muffins,, golden milk,

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Filed Under: Breakfast, Desserts, Recipes Tagged With: breakfast muffins, golden milk, healthy breakfast muffins

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Hi! I’m Shana, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes & wellness tips. About Shana→

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Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

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