Golden milk in baked-good form! These gluten-free muffins are easy to bake yet packed with healthy nutrients and spicy flavors from turmeric and cinnamon. (Sponsored by Simple Mills.)
I love to eat baked goods, but I'm not always in the mood to make them from scratch. Sometimes I want to pop something warm and cozy in the oven and just know it's going to turn out right. Know what I mean?
Since I spotted Simple Mills baking mixes at Target, I've been using them as a foundation for quick and easy muffin and cake recipes. These mixes aren't just good for being gluten-free. They're good, period. No qualifiers needed.
Now if you know me at all, you've probably already guessed that I couldn't just follow the directions on the box and leave it at that. Since the basic mix was already done for me, I had ample energy left for adding in nuts, seeds, fruit, and warming spices to boost up the flavor (and health benefits) of these gluten-free muffins.
My inspiration is golden milk, a creamy drink made with coconut milk, turmeric, cinnamon, and ginger. These spices are already anti-inflammatory, but I decided to step it up a notch by also adding walnuts, walnut oil, and ground flax—some of the richest sources of plant-based omega-3s out there.
The nice thing about using a baking mix is that you can keep your recipe simple or toss in extras to fit your mood. Fold in walnuts and raisins for texture. Add ground flax for a little more protein. Or don't—the exact formula is entirely up to you.
The perfect blend of quick, easy and creative!
Baking made easy! Gluten-Free Golden Milk Muffins made with Simple Mills Banana Muffin Almond Flour Mix.
- 2 large eggs
- 1 cup coconut milk (or water, see note)
- 2 tablespoons walnut oil (or melted coconut oil or vegetable oil)
- 1 box Simple Mills Banana Muffin & Bread Almond Flour Mix (9 ounces)
- 1 tablespoon ground flax (optional)
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 cup chopped walnuts (optional, reserve some for topping if desired)
- 1/4 cup raisins (optional)
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Preheat oven to 350 degrees Fahrenheit.
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Whisk eggs, coconut milk, and oil in a large bowl. Stir in Banana Muffin Mix, ground flax (if using), turmeric, cinnamon, ginger, and black pepper. Fold in walnuts (reserve 1-2 tablespoons for topping if desired) and raisins (if using) and stir until well blended.
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Pour batter into a lightly greased or paper-lined muffin tin, filling each cup about 2/3 full. Top with remaining chopped walnuts if desired.
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Bake 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Whisk canned coconut milk in a separate bowl until cream and liquid is blended before using. Substitute water for coconut milk if desired (muffins will be less moist).
Store muffins in the fridge or freezer.
Whitney E, R.D. says
These muffins look so creamy + absolutely divine! I am most definitely going to have to try these golden muffins full of goodness ASAP.
Stephanie McKercher, RDN says
Thanks, Whitney! The coconut milk is my secret ingredient for upping the creaminess factor! 🙂
Emily | EmPowered Nutrition says
I love your additions! These look so delicious! I"ll definitely have to try!
Stephanie McKercher, RDN says
Thanks so much, Emily! Let me know how it goes! 🙂
Jessica Levinson says
These look so delicious! Great additions and so easy to make!
Stephanie McKercher, RDN says
SO easy! Thanks, Jessica!
Tara | Treble in the Kitchen says
I see those Simple Mills mixes all over the place and they look so tasty! Going to have to give them a try 🙂
Stephanie McKercher, RDN says
You have to try them! I also love their crackers and they have cookies, too! 🙂
Bridget @EatRightMama says
I'm always looking for ways to put more turmeric in my diet--thanks for sharing this healthy recipe!
Stephanie McKercher, RDN says
Thanks, Bridget! Turmeric is one of my favorite ingredients—also love it in salad dressings! 🙂
Jodi Robinson says
Ohhh what a great way to use golden milk - in muffins!!
Stephanie McKercher, RDN says
It's even better in muffin form. 🙂
Stacey Mattinson says
These muffins look so delicious! Thanks for sharing this great recipe.
Stephanie McKercher, RDN says
Thanks, Stacey! Hope you enjoy them! 🙂
Rebecca Adrianna Livingstone says
These look beautiful seriously winning at the food photography game girl !
Stephanie McKercher, RDN says
Thanks so much, Rebecca! I love food photography. It's definitely the most fun part of my job. 🙂
Erin Palinski-Wade says
These look SO great! I need to make them ASAP 🙂
Stephanie McKercher, RDN says
Thanks, Erin! Let me know if you try them! 🙂
Lindsey Pine says
The mixture of spices you have in this sound delicious! This is a must try!
Stephanie McKercher, RDN says
Thanks, Lindsey! All my favorite warming spices for breakfast. 🙂
Sarah Remmer says
I love this recipe! Great job - they look so good!
Stephanie McKercher, RDN says
Thanks, Sarah! Glad you like them! 🙂
Linda says
These sound wonderful. I usually find store bought muffins and muffin recipes too sweet for my taste. I'm wondering what your opinion is of the sweetness of the Simple Mills mix.
Thx, Linda
Stephanie McKercher, RDN says
Thanks, Linda! I totally agree with you—usually I find muffins way too sweet, but I thought these were just right. Let me know if you try them!