If you’re looking for a sweet breakfast food that’s wholesome and not too dessert-y, these gluten-free vegan ginger turmeric muffins for you. Make a batch for Sunday Brunch and enjoy them along with a Vega One® Organic All-in-One Shake all week long.
Ingredients
- 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
Preparation
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Preheat oven to 400F and grease a muffin tin or line with muffin tin liners.
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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.
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In another bowl, mix together lemon zest and juice, sugar, non-dairy milk, olive oil, vanilla extract and apple cider vinegar. Mix well.
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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.
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Fold in mango, until just combined.
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Fill muffin tins 2/3 full. Bake for 25 minutes or until a toothpick comes out clean.
