PrintTurmeric & Pineapple-Carrot Breakfast Muffins

Yield: 12 large or 15 smaller muffins

Recipe Type: Breakfast, Snack

Ingredients:

• 1 cup gluten-free oat flour
• ½ cup gluten-free all-purpose flour
• 3 tablespoons chia seeds
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon allspice
• 1 teaspoon ground cardamom
• A pinch of black pepper
• 1 cup carrots, shredded or grated
• 1 cup fresh pineapple, chopped
• 2 ripe bananas, mashed
• ½ cup maple syrup
• 1 tablespoon butter, melted
• 1 tablespoon coconut oil, melted
• 1 tablespoon ground turmeric
• 1 teaspoon fresh ginger, minced
• 2 teaspoons vanilla extract
• 3 teaspoons apple cider vinegar
• ¾ cup unsweetened nondairy milk, such as cashew

Granola Topping:

• 1/3 cup gluten-free rolled oats
• 1 cup walnuts, chopped
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 375°F. Line a muffin tins with paper liners with paper liners or grease the pan with oil or butter.
2. In a large bowl mix dry ingredients and set aside.
3. In another large bowl or stand mixer, combine all wet ingredients except pineapple. Mix (on high if using a stand mixer or hand mixer) all ingredients are fully incorporated.
4. Transfer the now combined wet ingredients to the mixing bowl with the dry ingredients. Use a spatula to gently fold chopped pineapple into the batter.
5. Mix together the granola crumble in a small bowl
6. Divide the batter into the muffin tins and fill each liner about ½ to 2/3 full. Sprinkle granola topping over batter.
7. Bake for 25 to 28 minutes. Best enjoyed still warm from the oven.

Notes & Variations:

Muffins can be stored in fridge, or frozen for up to three months and reheated as needed.

The granola crumble is optional (although very delicious) and can be left out.

I recommend wearing an apron while cooking these muffins. Turmeric has a strong yellow pigment and will stain anything it touches bright yellow.

Nutrition Information:

TURMERIC
Curcumin, the active ingredient in turmeric, is a powerful antioxidant and anti-inflammatory that helps elevate the levels of neurotransmitters such as serotonin while lowering the levels of stress hormones such as cortisol. Plus, it’s a potent antioxidant and anti-inflammatory. In fact, turmeric is considered one of the most promising natural therapeutic remedies for depression and anxiety.   You’ll miss out on the advantages of this spice if you don’t combine it with black pepper.  Research supports that combining black pepper with the curcumin in turmeric enhances curcumin absorption by up to 2000%.

CARROTS
Carrots contain the natural painkiller phenylalanine, and lack of this hormone is said to cause anxiety, depression and muscle/body aches. Additionally, carrots offer lots of calming magnesium, which helps your body regulate hormone balance, enzyme activity and neurotransmitter functions. And vitamin B6 helps the body create mood-boosting neurotransmitters.

PINEAPPLE
Pineapple contains an amino acid tryptophan, which studies have shown is used in the body to produce serotonin, one of our main “happy hormones,” which in turn helps to improve mood and fight depression and anxiety.   Pineapple also contains an anti-inflammatory enzyme, bromelain.

OATS
Oats contain high levels of the amino acid tryptophan, which is converted to serotonin in the body and helps promote relaxation and anxiety relief.

WALNUTS
Walnuts are packed with polyphenols, which can help fight this oxidative stress and inflammation.  These nuts also contain ALA omega-3 fats, magnesium and the amino acid arginine that also decrease inflammation and support brain health and mood regulation.

CHIA SEEDS
Chia seeds are packed with several anxiety-fighting substances. For starters, omega-3 fatty acids help reduce inflammation and anxiety. This small seed is full of the good stuff, also adding magnesium and tryptophan to it nutrient line up.