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
Betty
Love the consistency of the batter. I used grated carrots and the 3Tbsp if apple sauce like suggested. The muffins smelled delicious while baking.
Jay
Delicious! I only used 1/2 tsp of Turmeric and unfortunately had to use powdered ginger. I added raw pecans and chocolate chips and it was great! Thank you!
Vegan Richa Support
that’s great that you still loved it – thank you so much
Yolanda
Hi there!
I cannot get my head around the gf options. It feels like ai want to put all the different flours in!
Could you please please clarify?
Thank you in advance!!
Best regards, Yolanda
Vegan Richa Support
Hi Yolanda – your welcome. yes you do want to put all of them in but you are substituting this: 1 1/2 cup (187.5 g) flour (from ‘normal recipe) for these: 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)
lidia
These are lovely muffins and a great way to use up carrots. I added some buckwheat groats for a bit of crunch but otherwise followed the recipe. really nice!
Vegan Richa Support
glad it turned out nice
Travis B
These muffins are delicious and packed with so much nutrients!! I sometimes add other things such as chopped walnut topping, or orange/lemon extract + zest. Turns out delicious each time, this recipe is a keeper.
Vegan Richa Support
thanks! Nice twist
Keren
Perfect recipe, Richa. I doubled the amount to make 1 bread but put in only 4 tablespoons of sugar and no maple. My milk was leftover coconut cream which I diluted with water plus added more water to compensate for the lack of maple. I used both raisins and dates, and fresh turmeric. This is perfect: so delicious and filling, fresh and with perfect texture. With good raw tahini and pb with orange preserves on top this is a superb breakfast. Thanks.
Liza Young
I did the no-oil version and made it into a loaf. No substitutions necessary at ALL.
Mind. Blowing.
Sripriya Balasubramanian
Made this muffin with purple carrot and used gluten free option ( Almond n GF flour instead of whole wheat ) , came out very good , so moist . Thanks so much Richa !
Christine
Could I add some canned pineapple tidbits and if so would I need to increase the flour To account for the extra moisture?
Richa
yes, and yes, just add a tbsp at a time until the mixture is stiff and bake
Natalie
I 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 🙂
Anjali
Can you by chance suggest a combo of cassava, coconut and tapioca flours that might work? I don’t do nuts or grains…
Thanks
Richa
i just ordered cassava flour, so will be experimenting with it to get the right combination.
Anjali
Did you ever figure out a cassava/coconut flour mix? (Fyi, besides nuts/seeds/grains I also can’t do any gums)
Preethy
Hi I don’t have easy access to maple syrup in India.
Could you suggest another sugar free substitute .thanks
Richa
date syrup or add dates tothe blender with the carrots.
diane
Oh my lord! These are so good! I cant stop eating them
Thank you, another delicious recipe
Richa
yay!
Teresa
I 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
awesome!
Bárbara
can I just omit the shredded coconut?
Richa
yes
Jules Marchant
These turned out great, nice and tasty. When I make them again I might try adding a little more liquid
Richa
awesome! 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
Thanks for that, I always greatly enjoy your recipes 👍🏼😊
Marie
These 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!
Millie
Love the muffins I’m vegetarian they are taste a different flavor
Amanda
Hello! 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
no, 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.
Nesha
Hi Richa. I don’t have turmeric. What does it add to this recipe? Is it mostly for color?
Richa
color and some taste, but the muffins are great without too. they’ll just be carrot cake muffins. i wanted to add a twist 🙂
Lauren
Oh 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
Awesome!
Sue
Oh 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
Awesome! I have a carrot cake in the book. Print this out and put the page in the desserts chapter 🙂
Sue
I 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.
Carla Greathouse
I have that same problem right now! How do I have 3 different kinds of nut milk and not coconut?! Lol🤷🏽♀️
Vegan Richa Support
good problem to have
Christine
Can I turn this to be a round cake?
Richa
yes! check at 35 mins if done else continue to bake for longer
Sophia Marija Metzner
Could you omit the coconut?
Richa
yes
nathalie
Hi 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
just 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
Amruta
Hi 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
Yes, 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.
Jenna
Hi 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 🙂
Joyce van den Ende
Made 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
yay! thanks
Liese Sadler
Delicious. 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.
Kelly
For 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! 🙂
Tiffany
Richa can I use all unbleached all purpose flour as your recipe has raising agents too? Thankyou
Richa
yes all all purpose flour will work just fine.
Tania
do i have to make any other modifications if i replace the white flour with oat flour?
Richa
It will not work. Oat is gluten-free and needs binding in other forms. You can use half oat flour and half wheat flour.
Beth W
Delicious, added dried cranberries
Stella
I 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
1 cup flour is 120 to 125 gms and liquid is 240 ml
Christina
Delicious ???? 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
I 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.
Vanessa
Delicious – 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.
Jacki
So delicious! Perfect amount of sweetness and they look absolutely gorgeous too. Definitely a new favorite muffin recipe 🙂
Richa
Awesome!
Diane Marie
yummmmmm!!!!! Muffins were amazing
Gigi
I made this in a loaf pan ! It was delish……… I am making it again tomorrow. Thanks Richa.
JOSIE
I 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
Thanks!
Teri
What is calorie count?
Richa
Dont know. You can use myfitnesspal or cronometer to calculate using ingredients. I will add the values later this year.
Johanna @ Green Gourmet Giraffe
I 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
I finally made turmeric muffins but mine were a savoury take on yours – https://gggiraffe.blogspot.com/2017/08/savoury-carrot-turmeric-muffins-vegan.html
Richa
they look fabulous. I like savory over sweet too, so i gotta make some savory version of these. Some jalapeno carrot muffins. yum!
Linda
Richa – 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
Awesome!!
Rupa
Hi 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
Yes, 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
Richa.. 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!
Ethan Houser
Oh 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
Thats amazing!! I am excited too! <3 <3
Carla Greathouse
I have that same problem right now! How do I have 3 different kinds of nut milk and not coconut?! Lol🤷🏽♀️
Nancy
Can you recommend a substitute for the almond meal as I’m allergic to almonds as well as gluten?
Richa
a different nut meal (cashew, walnut, pecan, macadamia, brazilnut) or pumpkin seed meal might work.
kelly
Hey! 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
Its 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
Heidi
Will buy coconut tomorrow to make these, they sound and look fantastic!
Richa
Thanks!
Izzy Bruning
Oh my goodness these look so good!
Izzy | Pinch of delight