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Overhead shot of gluten-free golden milk muffins in a muffin tin with spoonful of turmeric and cinnamon sticks against a white backdrop.

Gluten-Free Golden Milk Muffins

Baking made easy! Gluten-Free Golden Milk Muffins made with Simple Mills Banana Muffin Almond Flour Mix. 

Course Breakfast, Snack
Cuisine dairy-free, gluten-free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Stephanie McKercher, RDN

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. 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. 

  3. Pour batter into a lightly greased or paper-lined muffin tin, filling each cup about ⅔ full. Top with remaining chopped walnuts if desired.

  4. 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. 

Recipe Notes

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.