Current song, “07.11.11” by Jose Gonzalez.
I am on a turmeric kick. Although, that’s nothing short of the usual with me. Turmeric has such a mild flavor and it’s so powerfully packed with healing powers that why not add it to anything and everything?
Golden Milk.
Turmeric in oatmeal, overnight oats, chia seed pudding, waffles, pancakes, muffins…
Tea.
Smoothies.
Curry.
Soups & stews.
Ice Cream, Nice-cream.
You name it. It’s sure to be done and taste really good.
Which brings me to these cute little nuggets of scrumptiousness. And baking them mini size was an epiphany I had at one of the most recent yoga retreats I catered on the North Shore.
They are soft and sweet from banana… and some added sugar, of course, and kind of look like they have little red lava flows in them from the turmeric. Can anyone tell me why the turmeric turns red when baked in the oven? It doesn’t usually happen with other baked goods so presume it’s some kind of reaction with the banana. But in any case, it looks really cool.
And the best part of this recipe – you can bake this as a cake, a loaf, large muffins, medium size muffins, mini muffins, as a square or just about any shape. Just be sure to check your baking times as they will vary with whatever shape or size you see fit to bake that day.
I hope you enjoy this recipe as much as many other’s have. It’s been a gem of a recipe used for my wholesale accounts for bakeries here on Oahu. And for the fortunate you, you now get to have the recipe.
Happy baking, friend.
Hannah at Homecooked with Love
Yields 6 regular muffins or 12 mini muffins
Try to find local bananas and turmeric for this recipe, and if you don't live in a tropical place store bought is great too! These are just about the most satisfying banana bombs you will find. They make for great on the run snacks, breakfast add ins or just because. Who needs a reason to eat muffins? Make them cute and mini or go for the regular size. It's totally up to you.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- Wet Ingredients:
- 1 1/2 cups banana
- 1/4 cup + 1/8 cup coconut oil
- 1 tsp + 1/4 tsp vanilla
- 3 flax eggs (3 Tablespoons flaxseed meal + 3/4 cup water)
- Dry Ingredients:
- 1/4 cup coconut sugar or organic cane sugar
- 1/4 cup + 1/8 cup coconut cream or coconut milk
- 2 1/4 cups GF flour blend of choice *Bobs Red Mill 1/1 Blend
- 3/4 tsp baking soda
- 1/4 + 1/8 tsp sea salt
- 1 tsp + 1/4 tsp ground turmeric
- *or 2 tsp grated fresh turmeric root, peeled
Instructions
- Preheat oven to 350 degrees
- In a mixing bowl, whisk together all dry ingredients
- In a separate mixing bowl, using a potato masher or pastry knife, half mash bananas to a pulp leaving some banana chunks then add in the remaining wet ingredients
- Combine wet mixture into dry mixture and stir, making sure there are no dry clumps
- Portion into mini muffin tins or regular size muffin pan. Filling each cup until there is about ½ inch remaining at the top
- Bake at 350 degrees for 12-15 minutes if baking mini muffins or 20-22 minutes if baking in a regular size muffin pan. Check and make sure a toothpick insert comes out clean
Notes
Store in an airtight container for 3-4 days (if they last long!). Do not refrigerate as it dries them out quickly.