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Print Recipe

Easy Anti-Inflammatory Muffins

Boosted with natural anti-inflammatory foods including turmeric, ginger and cinnamon these muffins are not only nutritious but absolutely delicious. They’re also gluten free, dairy free and vegetarian friendly.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 10 Muffins

Ingredients

  • 1 ¾ Cups of oat flour (ground oats)
  • 1 Teaspoon of baking soda
  • 1 ½ Teaspoon of baking powder
  • ½ Teaspoon of salt 
  • 2 Teaspoons of cinnamon
  • 2 Teaspoons of turmeric
  • 1 Teaspoon of ginger
  • 1 Cup of mashed banana
  • ½ Cup of coconut sugar
  • ¼  Cup of coconut oil, melted
  • ½ Cup of coconut milk
  • 2 Eggs or use flax egg replacer 
  • ¾ Cup of gluten free oats (for topping)

Instructions

  • Heat the oven to 180℃ and line 2 muffin trays with muffin cases (if using silicone trays there’s no need as it’s naturally non-stick)
  • To a bowl add the oat flour, baking soda, baking powder, salt, turmeric, ginger, cinnamon and stir to combine
  • To another bowl add the eggs, coconut oil, banana, coconut sugar, coconut milk, vanilla extract and beat until well combined (you may need to mash down the banana a little more with a fork)
  • Add the oat flour mixture to the wet ingredients and stir well to combine
  • Evenly fill the muffin tins with the mixture and bake for 18 minutes
  • Leave to cool slightly and enjoy!
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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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