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With the severity of the flu this year and so many other illnesses circulating, I am relying heavily on immune boosting herbs and supplements as well as probiotic-rich foods/drinks to give my immune system a boost. Most mornings are crazy with two little ones in school, a toddler, and trying to get out the door for work. For this reason, I love to have a grab and go breakfast like muffins. I make them before the start of the week and keep them in the fridge for anyone to grab before they head out the door.
Turmeric has so many amazing health benefits but most importantly antiviral and antibacterial properties. It’s golden yellow color and pleasant aroma and taste, make it ideal to add to anything from teas to vegetable dishes to baked goods. These golden-milk turmeric breakfast muffins have the perfect balance of spice and sweetness, and are a flavorful start to the day. The turmeric in these muffins comes from one of my favorite coconut milks, Rebbl. They also are made with Bob’s Red Mill Paleo Baking Flour which makes the muffins fluffy and moist along with being gluten free. Try them out and stay healthy!
Golden-Milk Turmeric Breakfast Muffins
2 cups Bob’s Red Mill Paleo Baking Flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 ripened medium bananas, mashed
1/3 cup coconut sugar
2 tbsp flaxseed meal + 3 tbsp water
1/2 cup Rebbl Tumeric Golden-Milk
Preheat oven to 325. Place muffin liners in a 12 count muffin pan. In a small dish mix 2 tbsp flaxseed meal with 3 tbsp water and let stand. Add the baking flour, baking soda, baking powder and cinnamon to a large bowl and mix. Next, add in the banana, coconut sugar, flax mixture, and turmeric golden-milk. Mix well until evenly incorporated.
Spoon batter into the 12 cups, filling each a little over half-way so that batter is evenly distributed. Bake for 25 minutes or until tops of muffins are golden brown. Let stand for 5 minutes and then finish cooling on wire rack. Enjoy!