What I love most about these breakfast muffins aka golden milk muffins is that they are sugar-free, anti-inflammatory, and packed with fiber.
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.
What is golden milk
A beverage that maximizes the benefits of turmeric in combination with other healthy ingredients like coconut milk, and black pepper.
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.
Breafast Muffins
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!
YOU MAY ALSO LIKE:
- RASPBERRY BANANA SMOOTHIE (PROTEIN-RICH)
- AVOCADO TOAST WITH ROASTED HEIRLOOM TOMATOES
- PUMPKIN SPICE PANCAKES
- PUMPKIN SPICE ENERGY BITES (NO-BAKE)
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