Golden Glow Flourless Turmeric Muffins

Y’all, I have been trying new muffin recipes here, and not reaping much success. It’s just an easy thing to make for breakfast, you know? But the recipes I was trying (they were relatively low in carbs) just weren’t cutting it. I mean, they were fine, but there wasn’t one I wanted to make again. From Tous à table!, I tried the banana-poppy seed muffins, the fall muffins, and the coconut muffins stuffed with raspberries. From Famille futée 4, I tried the chocolate butternut muffins. Nothing to write home about.

Then, I came across these one-bowl turmeric flourless muffins that were actually good enough to write about. And to make again! I made these in a silicone muffin pan and they unmolded without any issues.

2 ⅓ cups almond or oat flour (I used 315 g. almond flour)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. kosher salt
2 tsp. ground turmeric
½ tsp. cinnamon
½ tsp. ground ginger
⅛ tsp. freshly ground pepper (to activate the turmeric)
⅓ cup melted coconut oil, plus more for greasing the pan
2 large eggs
⅔ cup unsweetened applesauce
⅓ cup pure maple syrup
1 tsp. vanilla extract
⅓ cup dairy-free chocolate chips, plus more for sprinkling

Preheat the oven to 350 °F.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, turmeric, cinnamon, ginger, and pepper. Set aside.

In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract. Stir in the dry ingredients until well incorporated.

Add the chocolate chips, stirring to combine.

Fill each section of a greased, 12-section muffin tin (see note above) with roughly ¼ cup batter. Sprinkle the tops with chocolate chips, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.

Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.