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Ginger and Turmeric Spice Muffins

These muffins are perfect for winter and the holidays. They also have therapeutically effective doses of ginger, turmeric, and cinnamon. Visit my herbal posts to read more about the benefits of these delicious spices. These are gluten free, refined sugar free, and paleo friendly. Give them a try and enjoy!

Makes 12 muffins, serving size 1 muffin (if you can only eat one!)

333mg of ginger p/ serving

500mg of turmeric p/ serving

292mg of cinnamon p/ serving



·      ¾ cup cassava flour

·      ½ cup walnut flour (see note)

·      ½ cup macadamia nut flour (see note)

·      1 tsp baking powder

·      ½ tsp salt

·      1 tsp cinnamon (3.5g Cinnamomum cassia)

·      2 tsp ground ginger (4g Zingiber officinale)

·      2 tsp ground turmeric (6g Curcuma longa)

·      ¼ tsp nutmeg

·      ¼ tsp allspice

·      3 eggs

·      ½ cup milk of choice

·      ½ cup coconut sugar

·      ¼ cup maple syrup

·      ¼ cup coconut oil melted

·      2 tsp vanilla extract

·      ¼ cup rolled oats (for topping)



Combine dry and wet ingredients (except rolled oats). Pour batter into greased or lined muffin tin. Top with rolled oats spread evening over 12 muffins. Bake at 350F for 25 min. Cool slightly and enjoy.



·      You can make walnut and macadamia flour by placing nuts in a food processor and pureeing until you get a flour or nut meal texture. Be careful not to overprocess the nuts as this will create nut butter.

·      You can sub almond flour for either nut flour if preferred.


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