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Turmeric Coconut Flour Muffins
Print Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings
8
Ingredients
6
large eggs
½
cup
unsweetened coconut milk
⅓
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
Instructions
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.
Notes
Tip: Store in the refrigerator in an airtight container for up to one week, or in the freezer for up to one month.