© 2019 by Maiah Miller.

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Golden Turmeric Raspberry Minis

March 24, 2017

These paleo mini muffins are beautiful, delicate and chock full of anti-oxidants!  (Thanks, turmeric!) Perhaps best of all, my twin toddlers LOVED them (and mama did too), so they may just be my new easy breakfast go-to.

 

Not only does the turmeric provide a lovely golden hue, most importantly, it provides the anti-inflammatory properties that so many of us need.  New moms know that sleep deprivation and stress can lead to a whole host of health issues, so luckily turmeric is there to tame down that inflammation.

 

Here's another of my posts on flexibility and how turmeric helps me, and I suggest you read it if you too have skin issues, aches in your joints and more ailments that may be helped with something as little as sprinkling turmeric in your food or popping a few turmeric supplements. (I have to take turmeric everyday to keep my wrists from hurting ever since having my girls). Nobody said running with a double stroller was easy!

 

 

I know, I know.  Back to the muffins!  They can be whipped up in mere minutes, and pulled out of the oven in about 15 or less, so hungry readers rejoice: if you have 20 minutes and the following ingredients, you are good to go! You could make full size muffins, but the mini muffin tin yields a more fun, cuter version and you can justify eating more ;)

 

 

 

Golden Turmeric Raspberry Minis

yields 16-24 mini muffins

 

 

Ingredients:

 

1/2 cup coconut flour

1/4 cup arrowroot flour (or tapioca)

1 teaspoon turmeric

1/4 teaspoon baking soda

sprinkle sea salt

6 vegan egg substitutes or 6 eggs

1/2 cup coconut oil, melted

1/3 cup maple syrup

1 tablespoon pure vanilla extract (I LOVE this one: no alcohol!)

1/3 cup freeze dried raspberries, crushed (or any freeze dried or dried fruit)

 

Directions:

 

1.  Preheat oven to 350F and grease or line a mini muffin pan. (these pans are perfect for toddler-sized snacks, baked oatmeal and more!)

2.  Whisk eggs with melted oil, maple and vanilla.  Stir in remaining ingredients, adding raspberries in last (reserve some for topping). If mixture seems too dry, add 1-3 extra tablespoons oil or 1/2 a mashed banana. The above recipe worked perfectly for me.

3.  Bake for 12-16 minutes or until an inserted toothpick comes out clean.

 

 

 

 

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