Tiger muffins

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I was obsessed with turmeric for quite awhile now. I just love it’s amazing healing properties, how great it makes me feel and colour of sunshine that it gives to everything that it comes across. But recently I red yet another one epic article about this little golden root and got so inspired that I just knew I have to create something with it in my own kitchen.

tiger muffins

When I need inspiration for cooking I always turn first to my past, to all the amazing experience that I lived and happy memories that live inside of me. 

So when I decided to bake with it and knew that muffins will turn up bright orange(well intensity of the colour depends on as much of the powder or fresh root you will put inside but I love it so I always sneak a bit more for me then let’s say if I bake for my friends) I thought why not only mix some flours but past and present as well.
As a kid I always was involved in baking, kitchen was a room in the house where I could bound with my mother without even saying a single word. I loved the experience, every minute of it…
So there were few staples that my mother would repeat: sharlotka(apple cake ), simple sponge cake and zebra(black and white layers would alternate with each other creating this authentic look). Last one gave me inspiration for the muffins about which I m blogging  today. But since stripes are gonna be orange and black and I spiced it quite a bit I figure out why not give it a new more appropriate name, so my tiger muffins were born. 
They don’t taste anywhere close to the ones that we used to make in our kitchen in Russia, but they are totally mirror my preferences now. They are vegan, gluten free, refined sugar free and the most important absolute delicious, spongy and light. I also add baobab to one part of the dough to boost even more nutritional value, its great addition to the taste pallete as well. I really hope you will enjoy them as much as I do.
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Tiger muffins


  • 120 gr almond milk mixed with 1 tablespoon of vinegar
  • Grated finely 1 cm root of fresh tumeric
  • Grated finely 1 cm root of fresh ginger
  • 20 gr coconut oil
  • 90 gr of apple sauce
  • 3 teaspoons of stevia
  • 50 gr buckwheat flour
  • 35 gr brown rice flour
  • 15 gr tapioca starch
  • 1 tablespoon flax meal
  • Punch of sea salt
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 heaped tablespoon of cacao powder
  • 1 heaped tablespoon of baobab


  1. Preheat the oven to 180 degrees
  2. First whisk first 5 liquid ingredients till homogenous
  3. In a separate bowl combine all the dry ingredients except the baking powder, baking soda, cacao and baobab
  4. Pour wet ingredients over dry, mix very well till everything comes together
  5. Separate in 2 parts
  6. Add 1 heaped tablespoon of baobab to first part and
  7. 1 heaped tablespoon of cacao powder to the other
  8. Lastly add baking soda and powder in equal parts to both bowls, whisk quickly till incorporated and fill muffin tins putting teaspoon of chocolate dough in the middle and baobab dough in the middle of that and so on till your have no dough remaining
  9. bake for 18 minutes, check if the toothpick insert in the centre comes out clean they are ready.
  10. Let cool for 10 minutes, then remove from the tins and enjoy:)

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