These turmeric tea-infused mango muffins are a summer dream. They’re naturally sweet, warm with spice, and full of tropical flavor- perfect for slow mornings, afternoon tea, or a wholesome dessert. Made with whole food ingredients like oat flour, coconut yogurt, and medjool dates, they’re as nourishing as they are delicious.
Here’s how to make them:
Ingredients
Steeped base:
- 2-3 tsp loose leaf turmeric tea
- 1 cup hot water
Dry ingredients:
- 1 cup oat flour
- ½ cup coconut flour
- ½ cup date sugar
- 1 tsp Ceylon cinnamon
- 1 tsp ground ginger
- 1 tbsp baking powder
Wet ingredients (blended):
- 1 mango, peeled and cut into chunks
- 6 medjool dates
- ½ cup coconut yogurt
- The steeped turmeric tea
Fold in:
- ¾ cup dried mango, diced
Instructions
- Preheat oven to 350°F.
- Steep the turmeric tea in 1 cup hot water for 10–15 minutes.
- In a large mixing bowl, whisk together all dry ingredients.
- Blend the steeped tea with mango chunks, dates, and coconut yogurt until smooth and creamy.
- Pour the blended mixture into the dry ingredients and stir until well combined.
- Fold in the diced dried mango pieces.
- Spoon into a lined or greased muffin tin and bake for 20–25 minutes. I like them slightly underbaked so they stay moist and soft
- Let cool in the pan before removing. Store leftovers in the fridge and enjoy chilled or slightly warmed.
These muffins feel like sunshine in every bite—anti-inflammatory from the turmeric, energizing from the natural sugars, and satisfying thanks to the fiber-rich flours.
Let me know if you try them, and tag me so I can see your beautiful bakes
XOXO,
Dr. Fuhrman