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    Home » Breakfast Recipes

    Turmeric Carrot Muffins with Chia & Coconut

    Published: Apr 23, 2017 · Modified: Mar 14, 2019 by Richa 125 Comments

    Jump to Recipe   Print 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 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
    4.98 from 38 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

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Chrissy

      March 10, 2023 at 3:02 pm

      5 stars
      I’ve had this recipe pinned for so long and just made them finally…I’m so mad at myself that I didn’t try them sooner they are absolutely delicious and I will 100% be making these again!!!!!

      Reply
      • Vegan Richa Support

        March 11, 2023 at 5:13 pm

        yay!

        Reply
    2. Shelley

      March 05, 2023 at 2:05 pm

      5 stars
      Delicious! Made using the gluten-free flour method- amazing! Used poppy seeds as I was out of chia.

      Reply
      • Vegan Richa Support

        March 07, 2023 at 9:05 pm

        amazing!

        Reply
    3. suzi

      November 05, 2022 at 3:37 pm

      5 stars
      Made a double batch last nite and baked into mini loaves. Pay attention to the temperature of the oven, friends!! I set mine to 350* thinking who does 365*?!! Gave them extra time and still not done in the centers. Turned up to 365* and popped em all in to finish. Excellent recipe. Just the right amount of sweetness.

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:41 am

        Thank you!

        Reply
    4. Trisha

      November 03, 2022 at 2:26 pm

      Sorry if I missed it, but are the carrots cooked before blending?

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:35 am

        No, you do not need to cook the carrots beforehand.

        Reply
    5. Anita

      October 15, 2022 at 7:16 am

      5 stars
      These were incredible! I’m in love with the flavor and texture. I used spelt and whole wheat flours, cinnamon and cardamom. The fresh ginger tasted so good!

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:07 am

        Yum.

        Reply
    6. Christine Rawstern

      September 04, 2022 at 2:05 pm

      I often look through your recipes, and so many sound amazing! Great work! These muffins though, really caught my eye. I am not vegan, nor gluten free. I opted to use the spirit of your truly great recipe and make them with some changes. They are the most amazing muffins ever. I used most everything in your recipe, exchanging some for others. Thank you so much! I am posting my non-vegan version on my blog ( A Harmony of Flavors), but have given credit to you and a link to this page.

      Reply
      • Vegan Richa Support

        September 06, 2022 at 10:10 am

        Wow~thank you!

        Reply
    7. Nicola

      April 28, 2022 at 3:57 pm

      5 stars
      Outstanding. I have made the gluten-free version using Richa’s gluten free mix around 4 times now – I think it’s actually better and fluffier than the non-gluten mix. Girlfriend loves it and always requests.

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:28 pm

        awesome! 🤩

        Reply
    8. Genie

      April 16, 2022 at 12:13 pm

      Can you just use a gluten-free flour blend like Bob’s Red Mill 1 to 1 instead of the almond, coconut and oat flour? I don’t usually have any almond or coconut flour on hand.

      Reply
      • Richa

        April 26, 2022 at 1:39 pm

        Most gluten-free blends do not work for me you can try it.

        Reply
    9. Laura

      February 06, 2022 at 8:13 am

      The recipe produced a nice muffin, but I don’t recommend craisans if you are adding some dried fruit. The flavour combo doesn’t work right. Lesson learned.

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:23 pm

        thanks for the feedback.

        Reply
    10. Bernadette

      June 18, 2021 at 2:50 pm

      5 stars
      Such an awesome combination for flavours!! Love that all the wet ingredients are mixed in a blender! Rinsed out with the rest of the milk …great idea!

      Reply
    11. Shanaya

      April 30, 2021 at 5:27 pm

      Can we omit xanthum gum in GF option?

      Reply
      • Richa

        May 01, 2021 at 10:37 am

        Yes

        Reply
    12. Travis B

      April 30, 2021 at 3:56 pm

      5 stars
      So tasty!

      Reply
    13. Shari Yellin

      April 13, 2021 at 9:54 am

      5 stars
      I followed the recipe exactly , did not add applesauce
      And the muffins are amazing. Definitely my new favorite muffin!!
      Thank you for this great recipe!

      Reply
      • Vegan Richa Support

        April 14, 2021 at 8:49 pm

        so happy to hear, thank you

        Reply
    14. Bernadette

      April 06, 2021 at 2:50 pm

      5 stars
      Love, love, love these! Added to my Favorites file🙂

      Reply
      • Vegan Richa Support

        April 08, 2021 at 9:10 pm

        hooray!

        Reply
    15. Julie

      March 29, 2021 at 1:51 pm

      Hi Richa. Can I make the batter the night before?
      Thanks!

      Reply
    16. Diane

      February 01, 2021 at 7:14 am

      5 stars
      Fabulous recipe. I used fresh turmeric and walnut oil and made a loaf.

      Reply
      • Vegan Richa Support

        February 02, 2021 at 8:13 am

        ooohhh – nice

        Reply
    17. Hope

      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
    18. Alina Celeste

      August 13, 2020 at 8:34 am

      Hi! Do these freeze well?

      Reply
      • Vegan Richa Support

        August 14, 2020 at 10:00 am

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

        Reply
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