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Turmeric Breakfast Muffins

Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Turmeric Breakfast Muffins

 3 Large Egg Whites, Room Temperature
 3 Large Eggs, Room Temperature
 ½ cup Unsweetened Non Dairy Milk
 ¼ cup Date Lady Date Syrup
 1 tsp Vanilla Bean Powder
 ¾ cup Otto’s Cassava Flour
 1 ½ tsp Raw Revelation Turmeric
 ½ tsp Raw Revelation Ground Ginger
 ½ tsp Baking Soda
 1 pinch Salt

Preheat oven to 350 F.


Prepare a muffin tin with muffin liners.


In a large bowl, whisk together the eggs, milk, date syrup, extract and salt until bubbly.


In a separate bowl, sift together the cassava flour, turmeric powder, ground ginger and baking soda.


Slowly stir in dry ingredients into the wet ingredients


Spoon the batter evenly into the 8 muffin liners.


Bake at 350 F for 25 minutes until golden brown.


Remove from the oven and transfer to a wire baking rack to cool a few minutes before serving.

Nutrition Facts

Servings 0

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