- Calories: 70
- Protein: 2g
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3 g
- Cholesterol: 12mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1.5g
- Total Sugar: 3g
- Sodium: 60mg
These delicious muffins do more than just satisfy your sweet tooth—they can also help ease aches and pains thanks to a number of special secret ingredients that may fight inflammation: turmeric, cherries, olive oil and chia seeds. Plus, each mini-muffin is a steal at just 70 calories.
- Prep time
- Total Time
Dry Ingredients:
- • 1 cup rolled oats
- • 2/3 cup gluten-free flour (any brand or variety)
- • 1½ teaspoons baking powder
- • ½ teaspoon baking soda
- • 1 tablespoon turmeric powder
- • ½ teaspoon kosher salt
- • 2 tablespoons chia seeds
Wet Ingredients:
- • 2/3 cup unsweetened vanilla almond milk (or soymilk, skim milk or other milk)
- • 1/3 cup olive oil
- • 3 tablespoons honey
- • 2 eggs
- • 2 cups sweet frozen, pitted cherries, chopped
Preheat oven to 400˚.
Combine all dry ingredients in large mixing bowl.
In a separate mixing bowl, combine all wet ingredients and blend well.
Add wet ingredients into dry ingredients and mix thoroughly.
Mist a mini-muffin pan with nonstick cooking spray and add about 1 tablespoon of batter into each. Top batter with an optional sprinkling of chia seeds and a few additional cherry pieces.
Bake for 10 to 12 minutes.
Makes about 27 mini-muffins (or about 14 regular muffins)
Try my Mediterranean-style Muffins or Zucchini Walnut Muffins.