Cashew Turmeric Muffins

by

These muffins have added turmeric, which is a spice with a long history as a healing herb and culinary ingredient from India.  Interestingly, India has the highest per capita consumption of turmeric AND the lowest incidence of cognitive decline worldwide!  Research is showing this spice is an important tool in supporting brain health. And I love the golden color it gives to my muffins!

Cashew Turmeric Muffins
Print
Ingredients
  1. 1/3 cup olive oil + 2 Tablespoons coconut oil
  2. 2/3 cup brown sugar, packed
  3. 1 1/2 cups mashed ripe bananas (usually 4 good sized bananas)
  4. 1 Tablespoon vanilla extract
  5. 1 1/2 cups all-purpose gluten-free flour (Bob’s Red Mill)
  6. 1/4 cup golden flax seed ground
  7. 2 teaspoons baking powder
  8. 1 teaspoon turmeric
  9. 2 teaspoons cinnamon
  10. 1/2 teaspoon nutmeg
  11. 1/2 cup chopped cashews
  12. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 350
  2. Place paper liners in cupcake pan
  3. Beat together oils & sugar
  4. Smash bananas until smooth, add vanilla; then add to oil/sugar mixture
  5. In separate bowl, blend flour and next five ingredients
  6. Add chopped nuts & chocolate chips to flour mixture; stir
  7. Pour wet mixture into dry mixture and mixture briefly but thoroughly
  8. Batter will be soft; spoon into muffin pan liners
  9. Bake muffins for 25 – 30 minutes
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/

Share Button