Turmeric Carrot Muffins with Chia & Coconut

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. 
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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

4.98 from 44 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 12

Course: Breakfast

Cuisine: Vegan

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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

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Ingredients 

US CustomaryMetric

 

1x2x3x

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

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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

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!