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
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ cup chopped walnuts (optional, reserve some for topping if desired)
- ¼ cup raisins (optional)
Preheat oven to 350 degrees Fahrenheit.
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.
Pour batter into a lightly greased or paper-lined muffin tin, filling each cup about ⅔ full. Top with remaining chopped walnuts if desired.
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.