Eat More Turmeric Like This – Moist, Delicious Golden Milk Muffins That Are 100% Grain-Free

Turmeric is often used in main dishes like curry, and we can rarely see it in baked foods. But, it’s high time we changed this. These Coconut Flour Muffins offer a great opportunity to add a bit of this healing spice. What’s more, they are also grain-free, nutrient-dense, sweet, and have an irresistible creamy texture.

This golden treat is very easy-to-make, even for those who are not experienced in making baked goods. In order to bake them, you will just need a handful of ingredients and less than 30 minutes.

So whether you are craving an on-the-go breakfast or a mid-afternoon snack, these super healthy muffins are the perfect solution in both cases. You can eat them on their own, or in combination with a cup of coffee or tea.

Eat More Turmeric Like This – Moist, Delicious Golden Milk Muffins That Are 100% Grain-Free
Turmeric Coconut Flour Muffin Recipe      

Total time: 30 minutes

Serves: 8

Preparation time: 5 minutes

Cook time: 25 minutes


  • 6 large eggs
  • ½ cup unsweetened coconut milk
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup + 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • 2 teaspoon turmeric
  • ½ teaspoon ginger powder
  • Pinch of salt and pepper


  1. Preheat oven to 350°F. Prepare a muffin tin with 8 muffin liners.
  2. Add eggs, coconut milk, maple syrup, and vanilla extract to a large mixing bowl and mix until well-combined.
  3. In another bowl, sift together coconut flour, turmeric, ginger, baking soda, turmeric, salt, and pepper.
  4. Next, slowly stir the dry ingredients into the wet ones, until the batter gets smooth consistency.
  5. Transfer the batter to a muffin tin, dividing it evenly between the muffin liners.
  6. Bake until slightly browned around the edges (for about 25 muffins).
  7. Remove muffins from the oven, and transfer them to a wire rack to cool.

Storage Tip: The muffins can be stored in the refrigerator in an airtight container for up to a week, or in the freezer for up to a month.