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Turmeric Carrot Muffins with Chia & Coconut

April 23, 2017 By Richa 96 Comments

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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   
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. Add nuts or dried fruit of choice to these Turmeric muffins. No added sugar or oil needed. #Vegan #Soyfree #Nutfree #Recipe #TurmericCarrotMuffins #VeganRicha Gluten-free option| VeganRicha.com

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. 

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. Add nuts or dried fruit of choice to these Turmeric muffins. No added sugar or oil needed. #Vegan #Soyfree #Nutfree #Recipe #TurmericCarrotMuffins #VeganRicha Gluten-free option| VeganRicha.com

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. 

Dry ingredients for Our Vegan Turmeric Carrot MuffinsWet Ingredients for Our Vegan Turmeric Carrot Muffins in bowls

Blend the carrots with the wet ingredients. 

WEt ingredients blended in a blender for Our Vegan Turmeric Carrot Muffins

Whisk dry ingredients in a bowl.

Dry ingredients mixed in a white bowl for Our Vegan Turmeric Carrot Muffins

Mix with the wet. 

Add blended wet ingredients to the dry for Our Vegan Turmeric Carrot Muffins

Add dates or nuts.

Our Vegan Turmeric Carrot Muffins batter in a white plate

Drop into lined muffin pan. Top with chia seeds or coconut and bake.

Our Vegan Turmeric Carrot Muffins in a muffin pan

Soft, Gorgeous Muffins.

Our Vegan Turmeric Carrot Muffins in a muffin pan

Our Vegan Turmeric Carrot Muffins in a white plate

Print Recipe
4.97 from 26 votes

Turmeric Carrot Muffins

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. Add nuts or dried fruit of choice to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. Makes 11 to 12 muffins
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Vegan
Keyword: chia muffins, golden muffins, turmeric carrot muffins, turmeric muffins
Servings: 12
Calories: 148kcal
Author: Vegan Richa

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

To make these gluten-free: mix ⅔ cup almond flour/meal, ⅔ cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour, ¼ cup starch (I use 2 tbsp tapioca starch and 2 tbsp potato starch). 3 Tbsp coconut flour, ½ tsp xanthan gum in a bowl and use 1 2/3 cup of the flour. Add a few tbsps more flour if needed to make a thick muffin like batter.
If you plan to store these longer or want them more moist, add 2 to 3 tbsp oil.
Bake it into a loaf: Add the batter to a 9 by 5 or smaller loaf pan. Bake for 50 to 55 minutes, or until a toothpick from the center comes out clean.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Turmeric Carrot Muffins
Amount Per Serving (1 g)
Calories 148 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 93mg4%
Potassium 202mg6%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 9g10%
Protein 2g4%
Vitamin A 1780IU36%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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. Add nuts or dried fruit of choice to these Turmeric muffins. No added sugar or oil needed. | VeganRicha.com

Filed Under: Breakfast Recipes, Cake Recipes, dessert, popular, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Alina Celeste says

    August 13, 2020 at 8:34 am

    Hi! Do these freeze well?

    Reply
    • Vegan Richa Support says

      August 14, 2020 at 10:00 am

      The texture may change a bit but you should be good on taste!

      Reply
  2. Hope says

    September 24, 2020 at 11:46 pm

    5 stars
    Lovely! I made a loaf and it is delicious. My husband, three year old and I all enjoyed it, thank you.

    Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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