Vegan Turmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option.
Jump to Recipe
These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.
These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below.
Turmeric is a peculiar flavor with a slight bitter after profile which at times might need to be acquired. If you are not sure about the flavor, start with just a good pinch of turmeric to try.
If you make these gorgeous muffins, do let me know how they turned out! Please comment and rate it.
More muffins or breakfast loafs from the blog.
- 1 Bowl Chocolate Peanut Butter Banana Muffins. GF option
- One bowl Pumpkin Bread
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Tall and Moist Banana Muffins. GF
- Chia Orange Cranberry Muffins
Step by Step Photos
Mix all the dry ingredients.
Blend the carrots with the wet ingredients.
Whisk dry ingredients in a bowl.
Mix with the wet.
Add dates or nuts.
Drop into lined muffin pan. Top with chia seeds or coconut and bake.
Soft, Gorgeous Muffins.
Turmeric Carrot Muffins
Ingredients
Dry:
- 1 1/2 cup (187.5 g) flour (I use 1 cup Spelt/whole wheat + 1/2 cup unbleached all purpose flour) see gluten-free option in the notes
- 2 to 3 tbsp chia seeds
- 1/4 tsp (0.25 tsp) salt
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1 tsp spice such as a combination of cardamom cinnamon nutmeg to preference
- 3 to 4 tbsp chopped dates currants, raisins or other dried fruit
Wet:
- 1 cup (128 g) chopped carrots (heaped) or 1 packed up grated
- 1/3 cup (107.33 g) maple syrup
- 1/4 cup (20 g) shredded coconut
- 1 tbsp oil optional
- 1/2 to 1 tsp turmeric or use 1/2 inch knob or peeled fresh turmeric
- 1/2 in (0.5 in) peeled fresh ginger
- 1 tsp vanilla extract
- 1 to 2 tablespoons sugar for sweeter optional
- 2 to 3 teaspoons lemon juice
- 1/2 cup (183 ml) + 1/4 cup non dairy milk such as almond light coconut or soy
- chia seeds and coconut for topping
Instructions
- In a bowl mix the dry ingredients. Fold in dates, currants or other dried fruit. Preheat the oven to 365 degrees F / 180ºc. Line a muffin pan and set aside.
- In a blender combine all wet ingredients carrots through lemon juice, with 1/2 cup non dairy milk. Blend until carrots are blended but have some texture. Transfer to the dry ingredient bowl. Use 1/4 cup non dairy milk to rinse the blender out and add to the bowl. (Alternatively, mix all the wet ingredients in a bowl until sugar is combined. You will need grated carrots if not using a blender. Add 3 tbsp applesauce with the wet for additional moisture to compensate for the moisture that releases on blending the carrots)
- Mix the wet and dry until just about combined. If too runny, add a few tbsp more flour. Drop the batter into muffin pan. Garnish with chia seeds and coconut.
- Bake for 25 to 28 minutes. Cool for 5 minutes, then serve. Cool completely before storing(on the counter for the day, in the refrigerator for upto 5 days).
Notes
Nutrition
Izzy Bruning says
April 23, 2017 at 11:18 amOh my goodness these look so good!
Izzy | Pinch of delight
Heidi says
April 23, 2017 at 5:49 pmWill buy coconut tomorrow to make these, they sound and look fantastic!
Richa says
April 24, 2017 at 10:36 amThanks!
Nancy says
April 23, 2017 at 9:35 pmCan you recommend a substitute for the almond meal as I’m allergic to almonds as well as gluten?
Richa says
April 24, 2017 at 10:35 ama different nut meal (cashew, walnut, pecan, macadamia, brazilnut) or pumpkin seed meal might work.
kelly says
October 18, 2017 at 8:25 amHey! Thanks for the recipe I made it lastnight..they were pretty good. I was wondering if you could give me some advice as to why mine stuck to the paper muffin holders that they were cooked in and how to help avoid that!?
thanks so much
Richa says
October 18, 2017 at 12:49 pmIts the paper holder. They get old and become non stick and stick very easily to muffins that have low oil. Let the muffins sit in them for a few hours and they will be easier to remove. Spray oil on the holder before adding batter as that helps. or get new ones
Ethan Houser says
April 23, 2017 at 10:40 pmOh my gosh. I almost have all the ingredients but will make a special trip to the store for shredded coconut because these look so healthy and bomb! Your recipes are helping me force my parents to eat more vegan since they are SO good..thank you Richa! SO excited to get your new book!
Richa says
April 24, 2017 at 10:35 amThats amazing!! I am excited too! <3 <3
Rupa says
April 24, 2017 at 10:58 amHi Richa, can you please specify gluten free instructions again. I have almond meal flour and quinoa flour or rice flour. Do i also need xanthan gum, coconut flour and potato and tapioca starch?
I am vegan and allergic to gluten and wheat. This recipe is da bomb!! I would love to make it for me and my family!
Richa says
April 24, 2017 at 11:10 amYes, use ⅔ cup almond flour/meal, ⅔ cup rice or quinoa or a mix, ¼ cup starch. 3 Tbsp coconut flour, ½ tsp xanthan gum. The starches helps bind and add lightness to the flour and coconut flour adds volume and absorption. Almond and oat/rice flours are heavy flours, so they do need some starches. You can omit the coconut flour and add more rice flour, but definitely use some starch(combination of two of tapioca, corn, potato, arrowroot).
Rupa says
April 29, 2017 at 10:30 amRicha.. i made it! It was incredibly easy and tasty! Made it for my bookclub night and every single person loved it! Thank you for such an awesome recipe!
Linda says
April 24, 2017 at 9:44 pmRicha – once again awesome!!
I just made these tonight – I have those wonderful flexipan muffin molds – which require no papers or oil. And clean up is easy.
These tasted wonderful and I had just bought a bunch (ha – ha) of carrots at the Farmers Market – so it was a perfect treat this evening. Once again, you rock!
Thanks–Linda
Richa says
April 24, 2017 at 9:55 pmAwesome!!
Johanna @ Green Gourmet Giraffe says
April 26, 2017 at 6:39 amI am going through a muffin phase and now I think I need some turmeric muffins in my life – these sound lovely
johanna @ green gourmet giraffe says
August 21, 2017 at 6:17 pmI finally made turmeric muffins but mine were a savoury take on yours – http://gggiraffe.blogspot.com/2017/08/savoury-carrot-turmeric-muffins-vegan.html
Richa says
August 21, 2017 at 7:20 pmthey look fabulous. I like savory over sweet too, so i gotta make some savory version of these. Some jalapeno carrot muffins. yum!
Teri says
April 27, 2017 at 2:07 amWhat is calorie count?
Richa says
April 27, 2017 at 2:18 pmDont know. You can use myfitnesspal or cronometer to calculate using ingredients. I will add the values later this year.
JOSIE says
April 30, 2017 at 5:53 amI made this in a loaf pan. It turned out wonderful – moist bit not heavy & such an amazing colour! Will definately make again. Well done Richa – another good one there! Thanks.
Richa says
July 9, 2017 at 11:16 amThanks!
Gigi says
June 1, 2017 at 10:38 pmI made this in a loaf pan ! It was delish……… I am making it again tomorrow. Thanks Richa.
Diane Marie says
June 10, 2017 at 5:48 amyummmmmm!!!!! Muffins were amazing
Jacki says
July 9, 2017 at 10:48 amSo delicious! Perfect amount of sweetness and they look absolutely gorgeous too. Definitely a new favorite muffin recipe 🙂
Richa says
July 9, 2017 at 11:15 amAwesome!
Vanessa says
July 14, 2017 at 9:54 amDelicious – super soft and tasty! Only used half of the maple syrup you suggested and a small spoon of the sugar and the sweetness was perfect for me and they look beautiful. Not that I will be looking at them for too long.
Christina says
July 25, 2017 at 6:34 amDelicious ???? I just made them this evening. I love it. I didn’t add any sugar. I used coconut nectar instead of maple syrup because it was what I have at home. I did add 3 tbsp of grapeseed oil for moisture. I will bake again next week for my meals prep. By the way, I noticed my muffin tend to stick on the muffin liner. Is that normal when I use spelt flour?
Richa says
July 25, 2017 at 10:27 amI think its the liner. old liners stick to the muffin a lot. They should release after an hour or so after some moisture from the muffin loosens them. You can spray some oil on the liner before using.
Stella says
July 27, 2017 at 6:48 amI really like this muffins, it is my first recipe I tried from your beautiful site. Thanks for your insiration. Just one question – 1 cup – how many grams is it? I live in Germany!
Richa says
July 31, 2017 at 2:10 pm1 cup flour is 120 to 125 gms and liquid is 240 ml
Beth W says
July 30, 2017 at 6:36 amDelicious, added dried cranberries
Tania says
July 31, 2017 at 7:13 pmdo i have to make any other modifications if i replace the white flour with oat flour?
Richa says
August 6, 2017 at 3:00 pmIt will not work. Oat is gluten-free and needs binding in other forms. You can use half oat flour and half wheat flour.
Tiffany says
August 2, 2017 at 4:30 pmRicha can I use all unbleached all purpose flour as your recipe has raising agents too? Thankyou
Richa says
August 3, 2017 at 12:01 amyes all all purpose flour will work just fine.
Kelly says
September 10, 2017 at 8:51 amFor those of you panicking if you don’t have lemon juice: I used 2 teaspoons of apple cider vinegar and it turned out PERFECTLY! I subbed date syrup for the optional additional sugar and I didn’t have raisins so I added chopped pistachios and candied ginger to the batter. These are so delish – not too sweet, flavorful and healthy! 🙂
Liese Sadler says
October 31, 2017 at 12:46 pmDelicious. I used a food processor to grate carrots and blend wet ingredients with added applesauce so cut back to 1/4 cup of maple syrup, not a fan of sweet. Very cake like which worked well with a crumb topping.
Joyce van den Ende says
November 4, 2017 at 1:18 pmMade them today and they are sooooo deliciuous!! Spicy, sweet, packed with flavour! Even my husband loved them. Thank you so much for this great recipe!
Richa says
November 4, 2017 at 2:01 pmyay! thanks
Jenna says
November 4, 2017 at 6:19 pmHi Richa! Thank you for this recipe. I baked this into a loaf which turned out to be wonderfully fragrant. Will definitely be repeating this in the future, and hope to try out the other recipes you have shared as well 🙂
Amruta says
February 6, 2018 at 9:56 pmHi Richa,
Can we skip all purpose flour and use only whole wheat flour? If not can we sub all purpose flour with ragi flour ? Also, the shredded coconut used is the dry shredded coconut right?
Richa says
February 7, 2018 at 10:40 amYes, you can. Use all Spelt flour if you can, as whole wheat can get dense. Ragi will make the muffin more dense as it is a gluten-free flour and it will also add color. If you regularly make whole grain muffins (no ap flour), then ragi + wheat should work for you. If you dont, then there is a texture and flavor adjustment curve when going from regular baked goods to all whole grain as they tend to be denser and have stronger flavors from the flour and might ened additional spices to help mask that. Use ragi with a combination with wheat and all purpose flour in that case.
nathalie says
February 8, 2018 at 12:48 amHi Richa,
I’ve tried some of your recipes and so far they’re a success!
Would this recipe work with a combination of almond meal & coconut meal?
greetings from the Netherlands
Richa says
February 8, 2018 at 9:55 amjust almond meal and coconut meal for the dry might not work as both are glutenfree and you would need to add some binding. Try this instead . you can use carrot and banana puree instead of all banana https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html
Sophia Marija Metzner says
March 30, 2018 at 5:20 pmCould you omit the coconut?
Richa says
April 21, 2018 at 9:49 pmyes
Christine says
March 31, 2018 at 7:11 amCan I turn this to be a round cake?
Richa says
March 31, 2018 at 10:21 amyes! check at 35 mins if done else continue to bake for longer
Sue says
April 9, 2018 at 12:47 amOh my word – how delicious are these (its Monday breakfast in the office after a wet bike ride to work in rainy London) – are these in the Everyday book at all? Otherwise I will print this out and most definitely make them again. I found them sweet enough with no extra sugar other than the maple syrup, as the juicy raisins I added had sweetness, I also added 1 tbsp of rapeseed oil for moisture as I keep these for 5 days in the fridge. I take 2 to work every weekday.
Richa says
April 9, 2018 at 10:54 amAwesome! I have a carrot cake in the book. Print this out and put the page in the desserts chapter 🙂
Sue says
April 11, 2018 at 12:53 amI let one of my colleagues have the second muffin this morning as he commented his wife is allergic to eggs. He is Indian – and he loved them. They make carrot halwa at home but his wife struggles with eggless cakes. Have pointed her in your direction.
Lauren says
April 19, 2018 at 4:33 amOh my gosh, these were amazing!! I stumbled across your site when looking for vegan carrot muffins and I’m so glad I did as I’ll be making these all the time! Thank you for the recipe! 🙂
Richa says
April 19, 2018 at 10:07 amAwesome!
Nesha says
October 2, 2018 at 12:48 pmHi Richa. I don’t have turmeric. What does it add to this recipe? Is it mostly for color?
Richa says
October 2, 2018 at 1:19 pmcolor and some taste, but the muffins are great without too. they’ll just be carrot cake muffins. i wanted to add a twist 🙂
Amanda says
October 25, 2018 at 12:02 pmHello! I’m a bit confused by the gf instructions. Are you saying half almond and half oat flour would work? Or you need to add the starch to that as well?
I have actually made these before using flour and they are delicious, just trying to mix it up with different ingredients 🙂
Thanks!
Richa says
October 29, 2018 at 11:22 amno, mix the flours listed. so almond, oat, starch, this if the gf blend. Now add this blend instead of wheat based flours. you can use other flours instead of oat in the mix.
Millie says
November 19, 2018 at 3:51 pmLove the muffins I’m vegetarian they are taste a different flavor
Marie says
January 18, 2019 at 7:18 amThese are absolutely amazing! I made them yesterday and I loved them, and so did my family. A great small and healthy breakfast or snack. Honestly so happy I found this recipe!
Jules Marchant says
March 12, 2019 at 7:39 amThese turned out great, nice and tasty. When I make them again I might try adding a little more liquid
Richa says
March 12, 2019 at 10:49 amawesome! yes the flours( type, measuring errors as the flours can be packed differently) can need more or less moisture, so you can add in a tbsp of non dairy milk at a time while mixing if it feels stiff.
Jules Marchant says
March 12, 2019 at 12:38 pmThanks for that, I always greatly enjoy your recipes 👍🏼😊
Bárbara says
March 14, 2019 at 9:12 amcan I just omit the shredded coconut?
Richa says
March 14, 2019 at 10:20 amyes
Teresa says
March 24, 2019 at 9:14 amI made these this morning! They came out fantastic! I did not blend my carrots as finely, but the muffins still turned out with an excellent texture. Next time I will add more salt, probably use a full 1/2 tsp, because even without the added sugar in the wet mix I found these needed some salty butter to balance out the sweetness.
Richa says
March 24, 2019 at 12:48 pmawesome!
diane says
July 8, 2019 at 12:39 pmOh my lord! These are so good! I cant stop eating them
Thank you, another delicious recipe
Richa says
July 8, 2019 at 3:12 pmyay!
Preethy says
July 30, 2019 at 6:45 pmHi I don’t have easy access to maple syrup in India.
Could you suggest another sugar free substitute .thanks
Richa says
July 30, 2019 at 7:31 pmdate syrup or add dates tothe blender with the carrots.
Anjali says
September 11, 2019 at 9:58 pmCan you by chance suggest a combo of cassava, coconut and tapioca flours that might work? I don’t do nuts or grains…
Thanks
Richa says
September 12, 2019 at 11:15 ami just ordered cassava flour, so will be experimenting with it to get the right combination.
Anjali says
March 10, 2020 at 6:57 pmDid you ever figure out a cassava/coconut flour mix? (Fyi, besides nuts/seeds/grains I also can’t do any gums)
Natalie says
March 9, 2020 at 4:03 pmI made these today! I used the oat, almond flour and coconut flour blend instead. I also added a banana. They turned out incredible! Thank you 🙂
Christine says
March 23, 2020 at 2:35 pmCould I add some canned pineapple tidbits and if so would I need to increase the flour To account for the extra moisture?
Richa says
March 23, 2020 at 4:24 pmyes, and yes, just add a tbsp at a time until the mixture is stiff and bake