Lemon Turmeric Flax Muffins Recipe (Vegetarian, Dairy-Free)

Hi Everyone,

Today I’m sharing an easy, moist and delicious Lemon Turmeric Flax Muffin recipe. It’s vegetarian and dairy-free and perfect as a snack, meal prep or even breakfast. It’s high in fiber thanks to the oat flour and flax meal powder. These muffins also contain anti-inflammation benefits due to the turmeric powder.

For this recipe, I’m using MegaFood Canada’s Daily Turmeric Nutrient Booster Powder which contains Turmeric and Vitamin C. I usually throw this into my daily smoothies, juices of beverages as the taste is very neutral. MegaFood Canada does not use any additives, filler or preservatives in their products. As a company, they are also lobbying to ban the usage of glyphosate. “Glyphosate is a chemical in Monsanto’s signature herbicide, Roundup, typically used in GMO crop product systems. It works by inhibiting an enzyme found in plant life that is needed to survive. However, it may kill the microbes in the soil that are essential to growing healthy food. And instead of curbing this dangerous practice, the EPA is allowing Big Ag companies to spray 300 times more glyphosate on oats and other grains than was legal in 1993—THREE HUNDRED TIMES THE OLD LIMIT. So we’re taking a stand by lobbying to ban glyphosate use and ensuring our products are certified Glyphosate Residue Free. By doing this, we can help get our soil, our plants, and ourselves back where we all should be. Join us on our mission and sign our petition.”

They’re also Canadian and certified B corporation!

What’s a certified B Corporation?

“Certified B Corporations are businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.

Society’s most challenging problems cannot be solved by government and nonprofits alone. The B Corp community works toward reduced inequality, lower levels of poverty, a healthier environment, stronger communities, and the creation of more high quality jobs with dignity and purpose. By harnessing the power of business, B Corps use profits and growth as a means to a greater end: positive impact for their employees, communities, and the environment.”

How can I tell if a company is a certified B Corporation?

Look for this logo on their packaging or search their directory by clicking here

It’s important to me that as consumers we support companies that are focused on creating positive impact and not just on making profits. I also hope you feel the same and can join me with this shift in which companies we decide to support.

Well if you enjoyed this recipe, please share this recipe with your family and friends! If you end up making the recipe and take a snapshot of it, tag me on Instagram @christieathome in your feed or stories so I can share your creation with credits to you!

Take care,

Christie

Disclaimer: This post was not sponsored by MegaFood Canada however they did gift me this product which I very much enjoy. I also really appreciate their company mission values and I wanted to highlight them in my blog.

Lemon Turmeric Flax Muffins Recipe (Vegetarian, Dairy-Free)

Yields 20 muffins
Ready in 55 minutes
Adapted from A Kitchen Addiction

Ingredients

Dry:

• 3 cups oat flour or whole-wheat flour

• 3 tsp MegaFood Canada Daily Turmeric Nutrient Booster Powder (or you can substitute with 2 tsp organic turmeric powder)

• ½ cup organic cane sugar

• 2 tbsp flax meal

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

Wet:

• 1 1/2 cup dairy-free yogurt

• 2 tbsp fresh lemon juice

• 2 organic free-range eggs

• 8 tbsp vegan butter, melted and cooled

Required: Muffin pan

Instructions

1. Preheat the oven to 375 degrees F. Grease the muffin pan with vegan butter or coconut oil.

2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, salt, flax meal, Daily Turmeric Nutrient Booster Powder, baking powder and baking soda.

3. In a separate bowl, mix together the wet ingredients: yogurt, lemon juice, eggs and vegan butter. Then gently fold in the dry ingredients. Do not over mix as this will make muffins less tender.

4. With an ice-cream scoop, scoop batter into muffin pan. Bake for 20- 25 minutes, rotating muffin tin halfway through baking. Bake until golden brown or until a reusable wooden stick is inserted into the middle and comes out clean.