Orange Spice & Turmeric Muffins (Vegan + GF)

Orange Spice & Turmeric Muffins (Vegan + GF)

What’s Winter without a bit of orange spiced treats? 

These Orange Spice & Turmeric Muffins are such a special treat, and I am so excited to be sharing the recipe with you today! They are packed with flavour and the perfect alternative to coffee-shop treats since they are made with whole ingredients like coconut milk and orange. 

I added a special ingredient

I snuck in some Turmeric Golden Mylk from Botanica, which contains my favourite spice (turmeric), adaptogens (ashwagandha), dates and cardamom to sweeten.  

These muffins are:

  • packed with anti-inflammatory goodness 
  • deliciously and naturally sweet
  • spiced with healing vanilla and cardamom 
  • the perfect muffin to have with a hot mug of golden mylk

Orange Spice & Turmeric Muffins

  • 2 cups of all-purpose gluten-free flour (I used Bob’s Red Mill 1-For-1 Baking Flour) or oat flour – can sub 1/2 cup of flour for leftover almond pulp
  • 3 heaping tbsp. Botanica Turmeric Golden Mylk mix, or a mix of 1 tsp. ground turmeric, 1/4 tsp. ground ginger and 1/2 tsp. cinnamon
  • 1 tbsp. aluminium-free baking powder
  • 1 “flax egg” or 1 pasture-raised egg (if not vegan)
  • 3/4 cup of coconut sugar
  • 1 cup of coconut milk (can sub for almond)
  • 1/2 cup of melted coconut oil
  • 1 orange, 1/2 for juice, 1/2 peeled and chopped
  • 1 tsp. vanilla extract
  • Pinch of cardamom
  • Pinch of salt


  • Preheat the oven to 350F
  • To make the flax egg, mix 2 tbsp of ground flax seeds with 4 tbsp of water and set aside for 15 minutes.
  • In a bowl, mix together the flour, Botanica Golden Mylk mix, baking powder, coconut sugar, cardamom and salt.
  • In a separate bowl, mix together the flax egg, coconut milk, coconut oil, the juice of 1/2 of the orange, the other 1/2 of the orange (peeled and chopped into small pieces) and vanilla extract. 
  • Combine the two mixtures until all lumps are removed
  • Add a bit of coconut oil to 10 small muffin tins and pour in the batter about 3/4 way.
  • Bake for about 35 minutes, or until a toothpick comes out clean. Let cool for 15 minutes then enjoy warm.
  • Since these muffins are made with gluten-free flour, they tend to harden up if left out for too long. I recommend reheating them for 10 seconds for a soft and pillowy-like texture.
  • Enjoy!

This post was sponsored by Botanica. Thank you for supporting companies that support The Pure Life. All opinions are, as always, my own!

Orange Spice & Turmeric Muffins (Vegan + GF)


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