This post contains affiliate links. Please see ourย disclosure policy.

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. 

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

Turmeric Carrot Muffins

4.98 from 44 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12
Course: Breakfast
Cuisine: 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 Nut-free Recipe. Gluten-free option. Makes 11 to 12 muffins
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

Dry:

  • 1 1/2 cup 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 salt
  • 2 tsp baking powder
  • 1/4 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 chopped carrots (heaped), or 1 packed up grated
  • 1/3 cup maple syrup
  • 1/4 cup 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 peeled fresh ginger
  • 1 tsp vanilla extract
  • 1 to 2 tablespoons sugar for sweeter, optional
  • 2 to 3 teaspoons lemon juice
  • 1/2 cup + 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 / 180ยบc. 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 โ…” cup almond flour/meal, โ…” cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour, ยผ cup starch (I use 2 tbsp tapioca starch and 2 tbsp potato starch). 3 Tbsp coconut flour, ยฝ 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

Serving: 1g, Calories: 148kcal, Carbohydrates: 25g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 93mg, Potassium: 202mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1780IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

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.

You May Also Like

4.98 from 44 votes (4 ratings without comment)

Leave a comment

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

136 Comments

  1. Andrea says:

    5 stars
    I’ve just made these, and they are delicious!

    1. Vegan Richa Support says:

      So glad to hear it!

  2. Lauren says:

    Obsessed is an understatement! I make these every week, twice a week, and double the recipe every time! The gluten free version is the best with the perfect flour recommendations in the notes! Everyone in my family loves them and I’ve recommended it to everyone who loves baking. I fold shredded squeezed zucchini to the batter at the end. I’ve also made with parsnips and it’s delicious too.

    1. Vegan Richa Support says:

      awesome! thanks so much for your kind comment!

  3. Lauren says:

    5 stars
    Yum! I’ve made many times! Sometimes I make it with parsnips or add zucchini to the carrot. I like adding a lil extra lemon. They are a hit in my home!

    1. Vegan Richa Support says:

      glad you enjoyed!

  4. Shell says:

    5 stars
    Would sweet potatoes work in lieu of carrots? These have become a favorite of mine!

    1. Richa says:

      Yes