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Vegan Golden Milk Muffins

Oil-free vegan muffins made with oat flour, lite coconut milk, and spices. Moist and perfectly sweetened with maple syrup, these spiced muffins are delicious any time of day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
34 mins
Servings: 12 muffins
Calories: 178 kcal
Course: Breakfast , Snacks
Cuisine: Indian , American

Ingredients

Dry ingredients:
  • 1 ¾ cups oat flour (160 g)
  • ½ cup coconut flour
  • 1 ¼ teaspoons ground turmeric
  • 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 fine sea salt
Wet ingredients:
  • 1 ¼ cups lite coconut milk (the canned variety)
  • ⅔ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
Stir-ins and topping:
  • ½ cup raisins
  • ½ cup raw walnut halves, chopped, plus another handful or two for sprinkling on top, optional
Optional coconut butter-turmeric glaze:
  • 2 Tablespoons coconut butter
  • 1 teaspoon maple syrup
  • 1 Tablespoon non-dairy milk, divided
  • pinch of ground turmeric, or to taste Sub cinnamon, if desired.

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 12 cup muffin pan or use liners or a silicone pan to prevent sticking.
  2. 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.
  3. Pour the wet mixture into the dry, and whisk until smooth. Stir in the raisins and chopped walnuts, if using.
  4. Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with additional chopped walnuts, if desired.
  5. 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.
  6. 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 at room temperature for up to 2 days or in the refrigerator up to 5 days. Muffins can also be frozen for longer storage.

Nutrition Information

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%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 178

% 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.