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Gluten-free Ginger Turmeric Muffins

Serves 12 40 minute prep time

By Morgan Shupe on June 17, 2014

Gluten-free Ginger Turmeric Muffins

If you’re looking for a sweet breakfast food, that’s wholesome and not too dessert-y, these Gluten-free Ginger Turmeric Muffins for you. Make a batch for Sunday Brunch and enjoy them along with a Vega One® All-in-One Shake all week long.


  • 2 cups gluten-free all-purpose Flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 lemon, zested and juiced
  • ¾-1 cup coconut sugar
  • 1 cup non-dairy milk (such as almond, hemp, rice or coconut)
  • ⅓ cup olive oil
  • 1 Tbsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 1½ cups chopped mango, frozen or fresh


  • Preheat oven to 400F and grease a muffin tin or line with muffin tin liners.

  • In a large bowl, mix together flour, baking soda, salt, turmeric and ginger. Once combined push flour to the sides of the bowl creating a well in the center.

  • In another bowl, mix together lemon zest and juice, sugar, non-dairy milk, olive oil, vanilla extract and apple cider vinegar. Mix well.

  • Pour wet ingredients into the well in the flour mixture bowl. Gently fold the dry in ingredients into the wet. Fold only until just combined. Do not over mix.

  • Fold in mango, until just combined.

  • Fill muffin tins 2/3 full. Bake for 25 minutes or until a toothpick comes out clean.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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