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Tremendous Turmeric Ginger Muffins!

Here are some great coconut flour muffins that are gluten and grain-free, but also offer a creamy texture, with the benefits of turmeric and ginger (and some cool Belgian chocolate and walnut options!).

We’ve linked up to our products, in case you would like some cool e-books that are now available with any purchase. — Michael

(adapted from Paleo Hacks—notice that by tripling the recipe for 8 muffins, it will fit four six-muffin tins)

Ingredients

  • 6 large organic pastured eggs
  • ½ cup unsweetened organic coconut milk
  • ⅓ cup real honey
  • 1 t vanilla extract
  • ¾ cup + 2 Tablespoons sifted organic coconut flour
  • ½ t baking soda
  • 2 t turmeric root powder
  • ½ t ginger root powder
  • Organic virgin coconut oil (our favorite!) for greasing or extra anti-inflammatory punch
  • Pinch of sea salt and organic black pepper
  • 2 ounces Belgian chocolate (Kroger’s Private Selection 62% Dark Chocolate Chunks is great)
    Or 2 ounces of soaked then dehydrated walnuts (we used Costco’s Kirkland brand)

Instructions

● Preheat oven to 350°F. Prepare a muffin tin with your 8 muffin liners.
● In a large mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs begin to bubble.
● Sift coconut flour for clumps, and slowly add baking soda, turmeric, ginger powder, pepper, and salt to your liquid mix, as you continue to vigorously stir.
● When done, the batter should be smooth and thick.
● Transfer the batter to the prepared muffin tin, dividing the batter evenly up to ½ of the muffin liner.
● Fill muffin liners evenly with desired ingredients of Belgian chocolate and soaked then dehydrated walnuts.
● Put the rest of the muffin liners to about the top with batter to cover chocolate and walnuts.
● Bake for 25-30 minutes, until slightly browned around the edges.
● Remove muffins from the oven, and transfer muffins to a wire rack or suitable location to cool.
● Fill with coconut oil or butter to your preference, or just eat plain!

Tip: Can store in the refrigerator in an airtight container for up to one week, or in the freezer for up to one month.

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