I was a little skeptical about adding turmeric to my breakfast muffins, but the subtle kick of spice works really well with the sweet banana and creamy coconut in this recipe. These muffins are really dense and hearty, perfect for a last minute breakfast as you’re running out the door.
Vegan Turmeric Breakfast Muffins with Cacao Nibs and Chia Seeds (adapted from Food Faith Fitness)
- 3/4 cu roughly chopped dates
- 3/4 cup mashed banana
- 1/2 cup vanilla coconut creamer
- 1/2 tablespoon organic apple cider vinegar
- 1/2 cup bran
- 1/2 cup oat flour
- 1 teaspoon turmeric powder
- 1 teaspoon baking powder
- 1/2 teaspoon fresh ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cocoa nibs
- 2 tablespoons chia seeds
- 1 tablespoon pumpkin seeds
Preheat the oven to 400 degrees and line a muffin tin with paper cups. In a food processor, combine the dates, banana, creamer and apple cider vinegar and blend until smooth and creamy. In a large bowl, stir together the bran, flour, turmeric, baking powder, ginger, baking soda and salt. Add the flour mixture into the food processor and blend until thoroughly combined. Stir in the cocoa nibs and chia seeds and pour the batter into the muffin cups. Top with additional cacao nibs and pumpkin seeds and bake for about 20-25 minutes.
Remove from the pan to cool and enjoy immediately!