Inspired by the Ayurvedic beverage golden milk, the flavor of these healthy, spiced muffins is a lot like carrot cake, with the additional warmth of turmeric. Healthy enough for breakfast, Golden Milk Muffins are vegan oil-free, lightly sweetened, and wonderfully tender and moist!
Why You'll Love Them
Full disclosure: I've actually never had golden milk the beverage. But since it's made with coconut milk, cinnamon, and ginger, I figured golden milk-inspired muffins would taste amazing... and they do!
The flavor of these moist, oil-free muffins reminds me a LOT of carrot cake (minus the cream cheese frosting), with turmeric's signature flavor softly lingering in the background.
We also love that the recipe is pantry-friendly. I'm a big fan of oil-free muffins made with bananas, but having perfectly ripe bananas on hand at the exact moment you want to bake up a batch can feel like waiting for stars to align.
But it's easy to keep a can of lite coconut milk in the pantry, and that means you can whip up a batch of these tasty turmeric muffins anytime!
How to Make Golden Milk Muffins
Here's a quick summary to show how easy it is. See the recipe card below for ingredients and full step by step instructions.
- Preheat the oven and prepare a muffin pan.
- Whisk all of the dry ingredients together in a large bowl. Whisk the wet ingredients together in a smaller bowl.
- Chop some walnuts (or just break them up by hand), and measure out the raisins, if using.
- Pour the wet ingredients into the dry ingredients, and whisk until combined. Stir in the nuts and raisins.
- Spoon the batter into the pan, sprinkle more nuts on top if you like, and bake.
Seriously easy, right? And seriously delicious!
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Tips For Success
- Some dry ingredients have a tendency to clump, especially coconut flour, baking soda, and baking powder. So anytime I'm baking with these I go ahead and reach for a sifter. It's also a good idea to sift in the spices to make sure there are no clumps of turmeric, cinnamon, or ginger in your muffins.
- Once all the dry ingredients are in the bowl, whisk them very well, more than you might normally. You want the spices to be evenly distributed.
- Always make sure the oven is fully preheated and your muffin pan is ready before you add the wet ingredients to the dry. This is important when working with baking soda. Once it's combined with the wet ingredients it immediately reacts with any acid to helpl the muffins rise.
Optional Additions
We especially love these with the sweet raisins and crunchy walnuts added to the batter, but that's totally up to you. You could always skip one or both of those if you're not a fan or if you just want to reduce the calories and/or fat.
Same goes for the nuts on top. I think walnuts look great on top of muffins (and my husband is basically the walnut version of the Cookie Monster)! You can omit the nuts, or use a variety of different seeds for a nut-free muffin! These would be great with pumpkin seeds.
Coconut-Turmeric Icing
The turmeric-coconut icing drizzle you see in the photos only takes about 3 minutes to stir together and adds nice richness. But it's 100% optional. These turmeric muffins are perfectly moist and delicious without it!
You really only need the glaze if a) you're feelin' fancy, b) you're a big fan of coconut, or c) you want an additional layer of turmeric flavor. You can also sub cinnamon for the turmeric!
I hope you enjoy these moist, perfectly sweet, oil-free Golden Milk Muffins! If you try the recipe I would love to hear from you. Be sure to comment below, and let us know! You can also tag me in a photo on insta anytime with @myquietkitchen.
Learn more about turmeric from Dr. Greger's videos over at NutritionFacts.org.
More healthy vegan muffins:
- Pistachio Muffins
- Oat Flour Mug Cake (healthy mug muffin)
- Loaded Breakfast Muffins
- Coconut Garam Masala Muffins
- Oil-Free Pumpkin Muffins
- Blueberry Banana Muffins
Recipe
Vegan Golden Milk Muffins
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
- Preheat oven to 375 degrees F. Lightly oil a 12 cup muffin pan or use liners or a silicone pan to prevent sticking.
- 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.
- Pour the wet mixture into the dry, and whisk until smooth. Stir in the raisins and chopped walnuts, if using.
- Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with additional chopped walnuts, if desired.
- 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.
- 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jennifer says
Loved these! Super easy to make and absolutely love the flavour! Thanks for sharing this recipe.
Lynn says
Will this recipe work w/almond flour replacing the coconut flour? Also, I have 5 cans of FULL fat coconut milk on hand, so should I dilute one with water? I love your recipes 👍
Lori says
Hi Lynn, thank you! I'm so happy you're enjoying the recipes.
I haven't tried almond flour in this one, but yes, I do think that swap will work well. And for the coconut milk, I think just *barely* watering down the full-fat one will be perfect. You could shake it well, measure out about 1 cup, this fill it up to the 1 1/4 line with water. Hopefully that will work!
jacquie says
thanks so much for the quick reply. I will try it out and get back to you.
Joanna says
Hi Lori,
I'll be making these muffins tomorrow morning and realize I don't have coconut flour on hand. Do you think I could use all oat flour? Thanks for all your wonderful recipes. They're amazing!!!
Lori says
Hi Joanna,
Thank you so much!
I'm sure it can work. The trick will get getting the amount just right, since coconut flour soaks up much more liquid than other flours. You might need a little more oat flour. Hope they work out for you!
jacquie says
I like the idea of adding tumeric to muffins along with the other spices. They look like they would be wonderful but I think likely a bit to sweet for me. do you think they would still work if i cut the maple syrup in 1/2? If it was sugar, I would of just have decreased it but since it is adding mositure as well I was sure. Any suggesetions? thanks.
Lori says
Hi Jacquie,
Great Q, and yes we can definitely make that work! I think the easiest way to make up for the moisture would be to add 2 or 3 more tablespoons of coconut milk. And depending on how much you like spices, with the reduced sweetness you might want to decrease each of the spices just a bit to keep it balanced.
Hope that helps. Let me know how they turn out!