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.
- 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.