posted Feb 1, 2020, updated Feb 20, 2024, by Shana Thomas
Indulge in the irresistible allure of these vegan breakfast muffins, a guilt-free delight that boasts not only sugar-free goodness but also anti-inflammatory benefits and a fiber-packed punch for a delicious and wholesome start to your day.
Why you’ll love these muffins
- Bursting with anti-inflammatory turmeric, these muffins offer a delicious way to support overall well-being.
- Refined sugar-free goodness ensures guilt-free indulgence for those seeking a healthier breakfast option.
- Packed with fiber, these muffins provide a satisfying and wholesome start to your day, keeping you fueled and satisfied.
What’s in these vegan breakfast muffins
- Oat flour: Ground from whole oats, it provides a hearty and gluten-free base for these muffins.
- Maple syrup and banana act as natural sweeteners, offering rich sweetness without refined sugars and adding moisture with a hint of banana flavor.
- Turmeric: Infusing a warm, golden hue and anti-inflammatory benefits.
- Spices: Ground ginger and cinnamon add spiciness, aid digestion, and provide comforting warmth with a delightful flavor.
- Black pepper: Enhancing turmeric’s absorption with a subtle kick.
- Baking powder/soda contributes to a light and fluffy texture, enhancing the muffins’ rise.
- Pinch of salt: Elevating and balancing the flavors.
- Coconut flakes (unsweetened): Delivering a tropical touch and texture.
- Non-dairy milk: Creating a dairy-free and plant-based liquid element.
- Vanilla extract: Infusing a sweet and aromatic essence.
- Apple cider vinegar: Reacting with baking soda for added lift and fluffiness.
- Flax egg: Serving as a vegan-friendly binding agent for structure and moisture.
How to make these vegan breakfast muffins
- Preheat your oven to 350 degrees. Lightly oil a 6 or 12-cup muffin pan (or use liners.)
- Mix the ground flax seeds in a small cup or bowl and water and let it sit for 5 minutes.
- In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
- In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg) and stir until combined well.
- Pour the wet mixture into the dry mixture, and stir until just combined. If you’re adding any seeds, fruit, or nuts, fold those in now.
- Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
- Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes.
More delicious Plant-Based Recipes:
- Oatmeal Breakfast Cookies
- Turmeric Latte
- Raspberry Banana Smoothie
- Avocado Toast with roasted heirloom tomatoes
- Pumpkin Spice Pancakes
Leave a comment below and tag me on Instagram and let me know if you make these turmeric vegan breakfast muffins. I’d love to hear from you;-)
Turmeric Vegan Breakfast Muffins
Enjoy these healthy vegan breakfast muffins for breakfast or snack. These muffins are dairy-free, sugar-free, and delicious. I hope you enjoy these make-ahead vegan muffins. Enjoy!
Ingredients
Wet Ingredients
- 1/2 cup non-dairy milk
- 1/2 tsp vanilla extract can sub for coconut extract
- 2 tsp apple cider vinegar
- 1 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water
Dry Ingredients
- 1 1/2 cups oat flour (make your own by pulsing 1 3/4 cups oats in blender or food processor until fine)
- 1/2 cup maple syrup or other sweeteners
- 1 tsp ground turmeric
- 3/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- coconut flakes (unsweetened) Optional (add to the top of muffins before and/or after muffins are done)
Instructions
- Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners.)
- In a small cup or bowl mix ground flax seeds and water and let it sit for 5 minutes.
- In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
- In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg)and stir until combined well.
- Pour the wet mixture into the dry mixture, and stir until just combined. If you're adding any seeds, fruit, or nuts, fold those in now.
- Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
- Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes. Enjoy!
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
These muffins turned out perfectly.
I’m so happy you enjoyed the muffins.
Best breakfast muffins I’ve ever made.
Thanks for sharing!
Love these muffins. Taste so good!
I’m so happy you enjoyed them.