Muffins de Cúrcuma

Turmeric Muffins


  • 6 large eggs.
  • ½ cup unsweetened coconut milk.
  • ⅓ cup maple syrup.
  • 1 t vanilla extract.
  • ¾ cup + 2 T coconut flour.
  • ½ t baking soda.
  • 2 t turmeric.
  • ½ t ginger powder.
  • Pinch of salt and pepper.


  • Preheat oven to 350°F. Prepare a muffin tin with 8 muffin liners.
  • In a large mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs begin to bubble.
  • In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, pepper, and salt.
  • Slowly stir the dry ingredients into the wet ones, until the batter is smooth and thick.
  • Transfer the batter to a prepared muffin tin, dividing the batter evenly.
  • Bake for 25 minutes, until slightly browned around the edges.
  • Remove muffins from the oven, and transfer to a wire rack to cool.