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–+ servings

One-Bowl Golden Glow Turmeric Flourless Muffins

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One-Bowl Golden Glow Turmeric Flourless Muffins are packed with nourishing ingredients, like anti-inflammatory turmeric, and make a naturally sweet and healthy breakfast or snack anytime! Naturally gluten-free, dairy-free, grain-free and naturally sweetened.
Servings 12 muffins
Author Robyn Downs

Equipment

Ingredients

  • ⅓ cup melted coconut oil plus more for greasing the pan
  • 2 large eggs
  • ⅔ cup unsweetened applesauce
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups almond or oat flour*
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons ground turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon freshly ground pepper**
  • ⅓ cup dairy-free chocolate chips plus more for sprinkling

Instructions

  • Heat the oven to 350F.
  • In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
  • Add the flour, baking soda, baking powder, salt, turmeric, cinnamon, ginger, and pepper. Stir until well incorporated.
  • Add the chocolate chips, stirring to combine.
  • Fill each section of a greased, 12-section muffin tin with roughly ¼ cup batter. Sprinkle the tops with chocolate chips, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.

Notes

*Make your own oat flour for this recipe by placing 2 ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms.
**The pepper helps to activate the turmeric.
You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
These muffins can also be made into a quick bread. Simply add to a greased loaf pan and cook for 45-50 minutes, or until a toothpick comes out clean.
Invite the little ones into the kitchen to help with the prep. They can stir the batter, and help spoon it into the muffin tins! These muffins freeze well. Just cool completely, then store in a tightly sealing zip-top bag for up to 3 months.