These Healthy Banana Muffins With Turmeric are loaded with crunchy cacao nibs and made with no sugar or added fats!
Though I’ll never turn my nose up at a deliciously rich chocolate brownie or a thick slice of cheesecake drizzled with salted caramel sauce, I really do prefer baking healthier treats. The kind made without sugar, refined flour, and copious amounts of fat. Not only do these treats indulge my desire to bake at least a few times a week, but I’m always surprised by the incredibly crave-worthy cookies, cakes, pies, and muffins you can make with only good, whole-food ingredients. Who would’ve known that the baking trinity of eggs, butter, and sugar could easily be replaced with things like fruit purées, plant milks, and flax meal?
These healthy banana muffins are not only devoid of the kind of ingredients we should be limiting in our diet, but they actually include an ingredient we should be having more of—turmeric! The muffins get their sweetness from dates and bananas, and they’re made without any added oils or butter. The best part? Those hits of chocolatey goodness courtesy of crisp cacao nibs. This is definitely the kind of muffin I can feel good about serving to my family!
Are These Banana Muffins With Turmeric Healthy?
Most definitely! As mentioned, they’re made with good ingredients such as bananas and dates, which not only give the muffins sweetness and make them incredibly moist, but also happen to be a good source of fiber, vitamins, and minerals. Instead of refined white flour, we use oat flour, which has fiber, antioxidants, and B vitamins. Cacao nibs (crushed cacao beans) contain antioxidants, too. Of course, the main star here is the turmeric. This golden-yellow powder, derived from the stems (or rhizomes) of the Curcuma longa plant, is prized for its many health benefits, including supporting the immune system and reducing inflammation.
The Many Ways To Use Turmeric
Turmeric can add a warm, earthy flavor to soups. It’s especially delicious in hearty soups made with red lentils. You can also add it to aromatic curries, and it’s fantastic with roasted vegetables. When making hummus, a dash of turmeric will add subtle earthy notes and a vibrant golden hue. Turmeric is also excellent in stir-fry dishes—just sauté vegetables, tofu, or chicken with garlic, ginger, soy sauce, and a hint of turmeric. My favorite way to use it? In scrambled tofu with kala namak (black salt), soy cream, black pepper, and nutritional yeast! Served on toasted whole-wheat bread with slow-roasted tomatoes, it’s the ultimate way to start the day.
How To Make Ahead And Store
These delicious muffins can be stored in the fridge for up to 1 week, but they will tend to dry out. It’s best to store them in an airtight container at room temperature, where they will stay good for up to 4 days. They can also be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
There’s no better way to start a busy morning than with a healthy muffin and a smoothie. Great options for these muffins include this frothy Vanilla Protein Shake and this creamy Coconut Milk Smoothie.
Looking for other recipes with turmeric? Try this vibrant Turmeric Rice (delicious with roasted vegetables and chickpeas!) and this impressive Lemon-Turmeric Vegan Cheesecake With Blueberries.
Ingredients
- 3/4 cup dates halved and tightly packed (140 grams)
- 3/4 cup ripe banana mashed (200 grams)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup oat flour gluten-free if needed (103g)
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cacao nibs
Instructions
- Preheat your oven to 400 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a large blender, add the dates, banana, milk, apple cider vinegar, and vanilla. Blend until smooth and combined, stopping to scrape down the sides as necessary.
- In a medium bowl, stir together the oat flour, turmeric, baking powder, ginger, baking soda, and salt. Add into the food processor and blend until smooth and combined, scraping down the sides as needed.
- Scrape the batter into a bowl and stir in the cacao nibs.
- Fill 6 muffin cavities with the batter; they will be pretty full. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Let cool in the pan for 10 minutes, and then transfer to a rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Do you know what could be used instead of dates?
Hi Gretchen, you can use dried apricots, dried raisins or maybe dried figs.
Thank you! I wasn’t very clear. Do you know of anything besides dried fruit?
Sure, what about applesauce or mashed sweet potatoes. Think they would work well!