Every once in awhile, there is a little surprise in the kitchen. Because I firmly believe that recipes are suggestions, I often substitute ingredients and sometimes it works out and sometimes it doesn't.
But sometimes it works out and becomes the standard recipe from that point forward. That's what happened with these muffins.
Over Christmas break, I was the only one awake and desperately needed to use some bananas that were past their prime. (They were very much at the use them or lose them stage-- you know?) As I smashed the bananas, I was thinking of how a golden milk latte that would go great with them ... and then wondered what the golden milk powder would taste like in the muffins themselves.
Now, if you have not had a golden milk latte you are completely missing out because it is one of the most creamy, delicious concoctions ever created. Plus it's good for you because of the anti-inflammatory turmeric, the main ingredient. The other ingredients in golden milk vary a little based on the brand but most of them include cardamom, dates, and black pepper. The black pepper increases the bioavailability of the turmeric and it gives a depth of flavor that I actually think is the magic. And so in it went!
Now, I'll clue you in, even though it was really fun for me not to know this at the time... There is a chemical reaction that happens when the curcumin in the turmeric comes in contact with the baking soda and baking powder.
What starts as a very yellow batter bakes into a very pink muffin!
I was shocked and amazed and of course began Googling and texting friends that I thought might have the answer.
May your kitchen surprises always turn out this lovely. Enjoy these delightful, Rose Gold (so named by my daughter) Muffins, and let me know how you like them!
GF/V Rose Gold Muffins
1 cup + 2 tablespoons mashed banana, (approx. 2–3 bananas)
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1/4 cup coconut sugar
2 flax eggs, (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
1/2 cup unsweetened non-dairy milk, room temperature
1 teaspoon pure vanilla extract
2 cups GF flour
1 cup gluten free rolled oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon Golden Milk spice mix, I used Gaia brand.
2 tablespoons gluten free rolled oats
1-2 teaspoons coconut sugar
1 Teaspoon Cinnamon
Preheat the oven to 325°F degrees. Line a 12-muffin pan with muffin liners. Set aside.
Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Measure 1 cup + 2 tablespoons mashed banana—this is the amount you will use. Remove excess banana.
Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
Add flour, oats, baking powder, baking soda, and Golden Milk powder. Whisk together until just incorporated, making sure no flour patches remain.
Using a large scoop, scoop and drop batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. I use this ice cream scoop for easy scooping. Srinkle the tops of muffins with rolled oats, coconut sugar and cinnamon
Bake for 25-30 minutes.
Allow to cool on a cooling rack for about 1 hour.
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