Vegan Golden Milk Muffins
User Reviews
5
Vegan Golden Milk Muffins
Description
These Vegan Golden Milk Muffins take advantage of turmeric's earthy warmth paired with ginger and cinnamon, blending the flavors into a lightly spiced muffin base made from oat and coconut flours. The use of baking powder and baking soda activates in the presence of apple cider vinegar to give the muffins a good rise and tender crumb. Raisins contribute bursts of natural sweetness while walnuts offer textural contrast. The baking process yields golden muffins with a moist interior and slightly crisp tops. The optional glaze made from melted coconut butter with a hint of turmeric and maple syrup can be drizzled after baking for extra moistness and flavor depth.
They suit a morning snack or light afternoon treat, pairing well with tea or coffee. The warm spices bring seasonal appeal, and the recipe’s plant-based ingredients make the muffins suitable for vegan diets.
Storage notes mention the muffins keep best in an airtight container at room temperature for two days or refrigerated up to five days. For longer keeping, freezing is possible.
Ingredients
Dry ingredients:
- 1 ¾ cups oat flour 160 g
- ½ cup coconut flour
- 1 ¼ teaspoons Turmeric ground
- 1 teaspoon ground ginger
- 1 ¼ teaspoons ground cinnamon
- ¼ to ½ teaspoon black pepper
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt fine sea salt
Wet ingredients:
- 1 ¼ cups coconut milk lite, canned variety
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Stir-ins and topping:
- ½ cup raisins
- ½ cup walnut raw halves, chopped, plus extra for sprinkling, optional
Optional coconut butter-turmeric glaze:
- 2 Tablespoons coconut butter
- 1 teaspoon maple syrup
- 1 Tablespoon non-dairy milk divided
- pinch of Turmeric Sub cinnamon, if desired, ground, or to taste
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 12 cup muffin pan or use liners or a silicone pan to prevent sticking.
- Add the oat flour to a large bowl. Sift in any of the remaining dry ingredients if they appear clumpy (this is especially helpful with baking soda and powder). Whisk all the dry ingredients together very well. In a smaller bowl, whisk together the coconut milk, maple syrup, vanilla, and vinegar.
- Pour the wet mixture into the dry, and whisk until smooth. Stir in the raisins and chopped walnuts, if using.
- Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with additional chopped walnuts, if desired.
- Bake for 18-20 minutes, or until the muffins are firm when lightly pressed. Alternatively, insert a tooth pick into the center of a muffin to check for doneness. Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
- To make the glaze, put the coconut butter in a small bowl or mug and microwave for just 10 to 15 seconds or until melted. Use a fork to whisk in the maple syrup and about 2 teaspoons of milk. Add a small amount of turmeric and whisk again until smooth. If the glaze is too thick, add another teaspoon of milk. Taste and adjust sweetness and turmeric as desired.
Notes
- Store muffins in an airtight container to keep them moist, room temperature for up to 2 days or refrigerated for up to 5 days.
- Freezing muffins allows longer storage and convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 30mg | 1% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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