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Cozy Carrot Turmeric Muffins

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Despite the fact that spring has made a few appearance this month, ’tis still the season for cozy Foods! I love a good cupcake (correction: LOVE) but I like to keep my refined sugars and highly processed flours/foods to a minimum on the regular, and indulge when I’ve got a craving. And this recipe made with Further Food Superfood Turmeric.

To make these “breakfast safe” I used gluten free rolled oats to make the “flour” base. For a touch of sweetness, I used mashed banana and a hint of honey. Greek yogurt and fresh shredded carrot add the moisture and texture you need for the perfect bite. But what’s the real star of the show? You’ve seen it in other recipes because I can’t stop using a bit of it in everything….

Further Food Superfood Turmeric

At this point, we’ve all seen/heard TURMERIC somewhere. The question for many is, “Well what the heck does it even do?” Let me help you out.

Turmeric is a clinically proven anti-inflammatory herb
The turmeric tonic also contains adaptogenic herbs and superfoods that may enhance mood and mental clarity, and may be pain reducing
The tonic also contains ginger which can aid digestion
It tastes great and makes things delightfully bright ❤
I’m a fan of bright flavors, but gosh darn it it’s warm spice season! (despite it being in the upper 60s as of late…) Are you’re ready to have the perfect breakfast, snack, and dessert on hand all week? Thought so.

Further Food Commentary:

Turmeric is a power spice! The powder comes from the turmeric root and is known for its anti-inflammatory benefits. Consuming it with black pepper increases the absorption, but you don't even have to think about that when you use Daily Turmeric Tonic. It has a super mix of spices and adaptogenic herbs for maximum anti-inflammatory effects. We can't forget about the great nutritional power of carrots as well. It's great to put them into muffins to add an extra vitamin C and A boost to your breakfast or snack.

By Paige Geimer

Cozy Carrot Turmeric Muffins

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 8

Ingredients

1 1/2 cups oat flour made from grinding oats
2 medium eggs
1/4 0%, plain Greek yogurt
2 medium “speckled” bananas
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon cinnamon (or just wing it!)
2 scoops Further Food Superfood Turmeric
1 tablespoon wildflower honey, melted
2 teaspoons baking powder
1/2 teaspoon salt
~1 1/2cups shredded carrot (less if you want)
Preferred oil for pan coating

Instructions

1. Blend rolled oats to make 1 1/2 cups “oat flour”

2. Add “oat flour”, cinnamon, baking powder, turmeric tonic, and salt to a large mixing bowl

3. In a medium bowl, mash bananas and whisk the eggs into the bananas. Add vanilla, honey, and Greek yogurt. Whisk until smooth.

4. Add the wet ingredients to the dry, mix until almost combined. Fold in shredded carrots.

5. Coat muffin tray with oil/oil spray. Pour the batter into the pan. Bake for 15-20 minutes until toothpick comes out clean. Remove from oven and allow to cool completely.

 

1. Blend rolled oats to make 1 1/2 cups “oat flour” 2. Add “oat flour”, cinnamon, baking powder, turmeric tonic, and salt to a large mixing bowl 3. In a medium bowl, mash bananas and whisk the eggs into the bananas. Add vanilla, honey, and Greek yogurt. Whisk until smooth. 4. Add the wet ingredients to the dry, mix until almost combined. Fold in shredded carrots. 5. Coat muffin tray with oil/oil spray. Pour the batter into the pan. Bake for 15-20 minutes until toothpick comes out clean. Remove from oven and allow to cool completely.  

Nutrition Information

Per Serving: Calories: 223; Total Fat: 4 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 47 mg; Sodium: 184 mg; Potassium: 168 mg; Carbohydrate: 42 g; Fiber: 8 g; Sugar: 7 g; Protein: 9 g
Nutrition Bonus:
Vitamin C: 12%; Vitamin A: 92%; Iron: 7%; Calcium: 8%
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