Lemon Turmeric Poppyseed Muffins and Eat Your Week Orange

Light, fluffy, zesty and delicious lemon and poppyseed muffins perked up with turmeric for a golden glow. Topped with a lemon-y coconut frosting, these vegan, gluten-free and refined sugar free bakes are simple and packed with whole-foods.

These delicious muffins come part of a recent challenge I accepted from Bioglan Supplements (see here). The challenge was: Eat your Week Orange to celebrate their product (and one which I am so excited about): Active Curcumin, high strength turmeric. Curcumin is the new super-charged supplement and the principal curcuminoid or active compound in turmeric root, a member of the ginger family.

Lemon Turmeric and Poppyseed Muffins

Each tablet provides the equivalent health benefits of 12,640mg of regular turmeric powder; an ingredient which has been loved by professionals and all of us for centuries. Curcumin has so many health benefits including the relief of whole-body inflammation – in particular joint inflammation and mobility, as well as brain and liver health (see Bioglan for more information as I am not a health professional). I also love using turmeric in my cooking for its natural anti-inflammatory and pain relief properties as well as being a great antioxidant. There is a reason it is a well-loved super-food!

That said, it can be difficult to get as much turmeric or curcumin goodness into your everyday lifestyle – Bioglan’s Active Curcumin supplement has 95% curcuminoids compared to most turmeric powders containing between 2-6%. Plus, not everyone realises that a trademarked black pepper extract called BioPerine can enhance the absorption of curcumin, and Bioglan has added trademarked BioPerine for this reason.

Lemon Turmeric and Poppyseed Muffins

Bioglan Active Curcumin

So, it seems like a pretty super-supplement and is one that I am really enjoying as you can get a lot more turmeric and curcumin in than you’d otherwise manage through consuming it alone!

That said, I still LOVE using turmeric in my recipes and as part of Eat Your Week Orange, I have come up with a couple of brand-new exclusive recipes. The first was my Turmeric Sweet Potato Falafel (recipe on my Instagram post here) and these delicious Lemon Turmeric and Poppyseed Muffins!

They come together to easily in about 10 minutes with very minimal effort. The dry mixture has the wonderfully orange turmeric powder in, while a homemade vegan buttermilk (a mixture of plant-based milk and lemon juice) helps to bind the mixture. These Lemon Turmeric and Poppyseed Muffins are naturally gluten-free, using a blend of oat flour and ground almonds and are studded with lots of poppyseeds!

Lemon Turmeric and Poppyseed Muffins

The key to these Lemon Turmeric and Poppyseed Muffins is to be patient and not to keep opening the oven door as this allows the heat to escape and can cause flat muffins. So, keep your eyes peeled and whip them out of the oven when they are gorgeously golden. Allow the zesty muffins to cool down before topping them with a coconut whip (simply lemon zest and coconut yoghurt) and a wedge of lemon. Serve these with a cup of tea for a great turmeric-boosted treat or dessert.

If you are looking for more turmeric recipes, how about my Roasted Sticky Potatoes and Turmeric Scramble, Carrot and Cumin Lentil Burgers, Butternut Squash Mac n Cheese or Roasted Cumin Carrot Lentil Salad with Cashew Cheese.

Lemon Turmeric and Poppyseed Muffins (Vegan GF)

• Servings: 12
• Time: 45 minutes plus cooling
• Difficulty: easy
• Print

Light, fluffy, zesty and delicious lemon and poppyseed muffins perked up with turmeric for a golden glow. Topped with a lemon-y coconut frosting, these vegan, gluten-free and refined sugar free bakes are simple and packed with whole-foods.

Ingredients

• Muffins:
• 240ml plant-based milk
• 1-2 lemons (5 tbsp juice and zest of 1)
• 50g sunflower oil
• 40g mashed banana
• 1 tsp vanilla
• 100g coconut sugar
• 150g oat flour (oats blitzed into flour in a blender)
• 100g ground almonds
• 1/4 – 1/2 tsp ground turmeric
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 20g poppy seeds
• Frosting:
• 300g coconut yoghurt
• 1 lemon, zested
• Extra poppy seeds and lemon wedges

Directions

1. Preheat the oven to 160Fan/180*C and line a muffin tray with 12 cases.
2. Stir together the milk and 5 tbsp lemon juice and leave to curdle for 5-10 minutes.
3. Now whisk in the zest of 1 lemon, sunflower oil, mashed banana, vanilla essence and sugar.
4. In a second bowl mix the oat flour, ground almonds, turmeric, baking powder, bicarbonate of soda and poppy seeds. Pour over the wet mixture until stir until fully incorporated.
5. Divide between the 12 muffin cases and bake for 22-25 minutes until golden and risen – try not to open the oven door too often!
6. Remove from the oven and cool in the tray for 5-10 minutes before removing from the tray and cooling fully on a wire rack.
7. Make the frosting by stirring together the yoghurt and lemon zest. Spoon on top and sprinkle some extra poppy seeds and lemon wedges.

Lemon Turmeric and Poppyseed Muffins

I look forward to hearing what you think of these Lemon Turmeric and Poppyseed Muffins and if you try to Eat Your Week Orange, too. Let me know your thoughts in the comments below and tag me in your creations, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

This post is sponsored by Bioglan Supplements, all opinions are my own and scientific/nutrition information is from Bioglan.