Turmeric Coconut Flour Muffins


Turmeric Coconut Flour Muffins

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8


  • 6 large eggs
  • ½ cup unsweetened coconut milk
  • cup maple syrup
  • 1 t vanilla extract
  • ¾ cup + 2 T coconut flour
  • ½ t baking soda
  • 2 t turmeric
  • ½ t ginger powder
  • Pinch of salt and pepper


  • Preheat oven to 350ºF. Prepare a muffin tin with 8 muffin liners.
  • In a large mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs begin to bubble.
  • In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, pepper, and salt.
  • Slowly stir the dry ingredients into the wet ones, until the batter is smooth and thick.
  • Transfer the batter to a prepared muffin tin, dividing the batter evenly.
  • Bake for 25 minutes, until slightly browned around the edges.
  • Remove muffins from the oven, and transfer to a wire rack to cool.


Tip: Store in the refrigerator in an airtight container for up to one week, or in the freezer for up to one month.
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