Guest Recipe: Cashew Banana Turmeric Muffins

This recipe from Kripalu Yoga teacher and Ayurvedic Health Counselor Sarajean Rudman is a yummy way to use turmeric, hailed for its ability to prevent anything from the common cold to cancer. 

2 cups organic, sprouted wheat flour or gluten-free flour 
1 cup chopped cashews
3 mashed ripe bananas
¼ cup melted coconut oil
1 teaspoon baking powder
1 teaspoon each cinnamon, turmeric, nutmeg, cardamom, cloves, and salt

Mix dry ingredients and wet ingredients in separate bowls. Slowly mix wet ingredients into dry. Pour into lined muffin tins. Bake at 350 degrees for approximately 25 minutes, or until a toothpick comes out clean.

If your batter seems too dry, feel free to use your intuition—kind of like mindful baking from the soul. You can always add another banana or half of one, or a tablespoon or two of milk/milk alternative. Recipes are a great example of how “planning is priceless but plans are useless." Always trust your gut and be at liberty to “play” with your food to get it just right.

Sarajean Rudman, E-RYT 500, is a clinical nutritionist, Kripalu Yoga teacher, Ayurvedic practitioner, life coach, fitness instructor, and outdoor adventure guide.

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