These coconut flour turmeric muffins are made with a low-carb pancake mix and pop with incredible flavor. Even better, there are only 2g net carbs in each muffin, and you only need 4 ingredients to make them!
When I am during the middle of my first 30 days of the keto diet and going through my “detox” phase, my body suddenly starts to crave sugar and sweets like no one’s business. And, although I like sweets, I can usually keep them in check.
It’s quite fascinating how the body starts to crave something you are trying to avoid, especially sugar. When I normally start to get those cravings, there are a few recipes I like to make to keep myself on track and not throw myself off of ketosis while still fueling my body.
I like to filter through a few but one of my all-time favorites in this recipe for coconut flour muffins with shredded zucchini! It’s not overly sweet and yet satisfies my cravings (plus there are a few hidden veggies too).
Since I love those coconut muffins so much, I took that recipe and gave it a fresh spin.
Using a keto pancake mix as the base, I came up with these turmeric muffins! Let me tell you- These muffins could not be more simple to make. They are delicious!
Ingredients Needed For Turmeric Coconut Flour Muffins
There are only 4 simple ingredients in these scrumptious muffins.
Here’s what you need:
Turmeric Latte Spice Mix
To make these muffins, I used a bottle of turmeric spice mix from Global Belly. When you use it, you don’t have to measure out each spice individually. It will save you so much time!
Just like the name implies, you can also use this mix to make your own golden milk lattes too.
It’s made up of a blend of turmeric, ginger, cardamom, cinnamon, black pepper, and nutmeg.
Low Carb Yum Pancake Mix
Did you know we created our own line of keto-friendly pancake mix? No more wondering what substitutions you can make if you don’t have the ingredients!
This pancake mix is made up of mostly coconut flour. When you use it to make pancakes, they turn out perfectly fluffy every single time.
To make the muffins, always use melted butter that is unsalted. You don’t need extra salt in the butter.
I recommend using unsweetened almond milk when you do any low-carb baking. You could use coconut milk as a substitute as well.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- For best results, use the weight measurement (90 grams) instead of cups for the pancake mix.
- The pancake mix already has sweetener in it, but if you want your muffins to taste sweet, I suggest adding a little more of your favorite sugar substitute.
- You could bake the muffin mix in a mini loaf pan and make tiny loaves of turmeric bread instead.
- They are fully cooked when you insert a toothpick into the muffins, and it comes out clean!
How To Make Homemade Turmeric Muffins
This recipe could not be any easier! All of the exact steps are in the printable recipe card at the bottom of this post. First, I have some additional tips and some step-by-step photos to share with you.
Mix The Dry Ingredients
Start by mixing all the dry ingredients together first. This means combining the pancake mix, turmeric spice blend, and the sweetener (if you are using it).
Add The Liquid Ingredients And Let It Sit
Then, mix in the melted butter and almond milk. Let it sit for about 5-10 minutes. This will give the batter time to thicken up, making the muffins taste so much better (and turn out fluffier).
Bake The Muffins
Finally, bake the muffins.
You’ll know the muffins are completely done when you do the toothpick test. Insert a toothpick into one of the muffins – if it comes out clean, they are done!
Let them cool on a cooling rack and then enjoy!
What To Serve With Turmeric Coconut Flour Muffins
These muffins are the perfect side dish for almost any meal. Since the main spices are turmeric and ginger, I suggest eating them with something that has Asian or umami flavors like low-carb teriyaki chicken or sweet and sour chicken.
Want to eat them for breakfast? Warm them up and add a bit of salted butter. Yum!
Frequently Asked Questions About Turmeric Coconut Flour Muffins
Before we get to the recipe card at the bottom of the post, here are some questions people often ask about them.
How do you store leftover muffins?
The muffins are fine to leave out for up to 2 days at room temperature. If it’s humid, it’s best to store them in the refrigerator where they will last up to a couple of weeks.
For longer storage, they can be frozen for up to 3 months and thawed in the refrigerator.
How many muffins does this recipe make?
This recipe will make 6 muffins. If you are trying to use a 12-count muffin tin, double the recipe.
Where can I buy the keto pancake mix?
Check out the Low Carb Yum Shop at Global Belly. That’s where you can buy this pancake mix, along with a bunch of other cool stuff!
You’ll find kits filled with everything you need to make recipes like chocolate-glazed donuts and chocolate mug cake. I also stocked my shop with things like garam masala spice mix and chai masala mix. Talk about delicious!
These turmeric muffins are really savory, with the perfect amount of spice and kick! You can easily adapt them to your taste.
Make them spicier or sweeter- You are going to love them either way!
More Keto Muffin Recipes
If you enjoyed these turmeric coconut flour muffins, then here are some more low-carb baking recipes you should try next.
- Peanut Butter Keto Chocolate Chip Muffins are packed with natural protein and are a sweet way to start your day.
- Keto Ham And Cheese Frittata Muffins are the perfect savory meal when you are on the go.
- Breakfast Muffins With Eggs And Bacon are soft and fluffy. You can’t even tell you baked them with cottage cheese.
- Keto Carrot Cake Muffins have an amazing cream cheese filling – these are desserts that you can serve at a party.
- Ground Turkey Meatloaf Muffins make dinnertime super fun and easy. Kids love these tiny meatloaves!
Coconut Flour Turmeric Muffins
- Preheat oven to 325°F. Grease muffin pan or line with cupcake liners.
- Mix together pancake mix and turmeric spice. Add optional sweetener, if using. Stir in melted butter and almond milk. Allow mix to sit for several minutes to thicken up. Divide evenly between 6 prepared muffin molds.
- Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5 to 10 minute then remove muffins from molds and allow to cool completely on wire rack.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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