Yummy!! Moist, Delicious, Homemade Golden Milk Muffins That Are 100% Grain-Free!


These Coconut Flour Muffins offer a grain-free treat with a sweet creamy texture and a kick of turmeric spice!
Ever heard of golden milk? This powerful drink is a special mix of anti-inflammatory turmeric and warm coconut milk. You can add it to most baked goods, ice cream, as well as savory dinners!

If you’re looking for something sweet, these coconut flour muffins make the best golden treat. Subtly sweetened with maple syrup, these thick, chewy muffins have an unexpected creaminess– thanks to the golden milk.
Whether you’re a beginner or a baking veteran, these muffins are a very easy to make. To bake them, you’ll just need a handful of ingredients and less than thirty minutes.
So, whether you’re craving a quick breakfast or a mid-afternoon snack, these coconut flour muffins are the best solution.
Note: They’re best served warm with a cozy cup of coffee or tea!

Turmeric Coconut Flour Muffins

  • Total Time: 30 minutes
  • Serves: 8 muffins
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes

These Coconut Flour Muffins offer a grain-free treat with a sweet creamy texture and a kick of turmeric spice!


  • 6 large eggs
  • 1/2 cup unsweetened coconut milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup + 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 2 teaspoon turmeric
  • 1/2 teaspoon ginger powder
  • Pinch of salt and pepper


  1. Preheat oven to 350 ° F. Prepare a muffin tin with 8 muffin liners.
  2. In a big mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs start to bubble.
  3. In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, pepper, and salt.
  4. Slowly stir the dry ingredients into the wet ones, till the batter is smooth and thick.
  5. Transfer the batter to a prepared muffin tin, dividing the batter evenly.
  6. Bake for 25 minutes, until slightly browned around the edges.
  7. 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 as much as one month.



Source: theheartysoul.com
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