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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! ⭐⭐⭐⭐

« Vegan Turmeric Lassi – Golden Yogurt Drink
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  1. Izzy Bruning says

    April 23, 2017 at 11:18 am

    Oh my goodness these look so good!
    Izzy | Pinch of delight

    Reply
  2. Heidi says

    April 23, 2017 at 5:49 pm

    Will buy coconut tomorrow to make these, they sound and look fantastic!

    Reply
    • Richa says

      April 24, 2017 at 10:36 am

      Thanks!

      Reply
  3. Nancy says

    April 23, 2017 at 9:35 pm

    Can you recommend a substitute for the almond meal as I’m allergic to almonds as well as gluten?

    Reply
    • Richa says

      April 24, 2017 at 10:35 am

      a different nut meal (cashew, walnut, pecan, macadamia, brazilnut) or pumpkin seed meal might work.

      Reply
      • kelly says

        October 18, 2017 at 8:25 am

        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

        Reply
        • Richa says

          October 18, 2017 at 12:49 pm

          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

          Reply
  4. Ethan Houser says

    April 23, 2017 at 10:40 pm

    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!

    Reply
    • Richa says

      April 24, 2017 at 10:35 am

      Thats amazing!! I am excited too! <3 <3

      Reply
    • Carla Greathouse says

      August 8, 2020 at 10:59 am

      I have that same problem right now! How do I have 3 different kinds of nut milk and not coconut?! Lol🤷🏽‍♀️

      Reply
  5. Rupa says

    April 24, 2017 at 10:58 am

    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!

    Reply
    • Richa says

      April 24, 2017 at 11:10 am

      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).

      Reply
      • Rupa says

        April 29, 2017 at 10:30 am

        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!

        Reply
  6. Linda says

    April 24, 2017 at 9:44 pm

    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

    Reply
    • Richa says

      April 24, 2017 at 9:55 pm

      Awesome!!

      Reply
  7. Johanna @ Green Gourmet Giraffe says

    April 26, 2017 at 6:39 am

    I am going through a muffin phase and now I think I need some turmeric muffins in my life – these sound lovely

    Reply
    • johanna @ green gourmet giraffe says

      August 21, 2017 at 6:17 pm

      I finally made turmeric muffins but mine were a savoury take on yours – http://gggiraffe.blogspot.com/2017/08/savoury-carrot-turmeric-muffins-vegan.html

      Reply
      • Richa says

        August 21, 2017 at 7:20 pm

        they look fabulous. I like savory over sweet too, so i gotta make some savory version of these. Some jalapeno carrot muffins. yum!

        Reply
  8. Teri says

    April 27, 2017 at 2:07 am

    5 stars
    What is calorie count?

    Reply
    • Richa says

      April 27, 2017 at 2:18 pm

      Dont know. You can use myfitnesspal or cronometer to calculate using ingredients. I will add the values later this year.

      Reply
  9. JOSIE says

    April 30, 2017 at 5:53 am

    5 stars
    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.

    Reply
    • Richa says

      July 9, 2017 at 11:16 am

      Thanks!

      Reply
  10. Gigi says

    June 1, 2017 at 10:38 pm

    I made this in a loaf pan ! It was delish……… I am making it again tomorrow. Thanks Richa.

    Reply
  11. Diane Marie says

    June 10, 2017 at 5:48 am

    5 stars
    yummmmmm!!!!! Muffins were amazing

    Reply
  12. Jacki says

    July 9, 2017 at 10:48 am

    5 stars
    So delicious! Perfect amount of sweetness and they look absolutely gorgeous too. Definitely a new favorite muffin recipe 🙂

    Reply
    • Richa says

      July 9, 2017 at 11:15 am

      Awesome!

      Reply
  13. Vanessa says

    July 14, 2017 at 9:54 am

    5 stars
    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.

    Reply
  14. Christina says

    July 25, 2017 at 6:34 am

    5 stars
    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?

    Reply
    • Richa says

      July 25, 2017 at 10:27 am

      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.

      Reply
  15. Stella says

    July 27, 2017 at 6:48 am

    5 stars
    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!

    Reply
    • Richa says

      July 31, 2017 at 2:10 pm

      1 cup flour is 120 to 125 gms and liquid is 240 ml

      Reply
  16. Beth W says

    July 30, 2017 at 6:36 am

    Delicious, added dried cranberries

    Reply
  17. Tania says

    July 31, 2017 at 7:13 pm

    do i have to make any other modifications if i replace the white flour with oat flour?

    Reply
    • Richa says

      August 6, 2017 at 3:00 pm

      It will not work. Oat is gluten-free and needs binding in other forms. You can use half oat flour and half wheat flour.

      Reply
  18. Tiffany says

    August 2, 2017 at 4:30 pm

    Richa can I use all unbleached all purpose flour as your recipe has raising agents too? Thankyou

    Reply
    • Richa says

      August 3, 2017 at 12:01 am

      yes all all purpose flour will work just fine.

      Reply
  19. Kelly says

    September 10, 2017 at 8:51 am

    5 stars
    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! 🙂

    Reply
  20. Liese Sadler says

    October 31, 2017 at 12:46 pm

    5 stars
    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.

    Reply
  21. Joyce van den Ende says

    November 4, 2017 at 1:18 pm

    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!

    Reply
    • Richa says

      November 4, 2017 at 2:01 pm

      yay! thanks

      Reply
  22. Jenna says

    November 4, 2017 at 6:19 pm

    5 stars
    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 🙂

    Reply
  23. Amruta says

    February 6, 2018 at 9:56 pm

    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?

    Reply
    • Richa says

      February 7, 2018 at 10:40 am

      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.

      Reply
  24. nathalie says

    February 8, 2018 at 12:48 am

    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

    Reply
    • Richa says

      February 8, 2018 at 9:55 am

      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

      Reply
  25. Sophia Marija Metzner says

    March 30, 2018 at 5:20 pm

    Could you omit the coconut?

    Reply
    • Richa says

      April 21, 2018 at 9:49 pm

      yes

      Reply
  26. Christine says

    March 31, 2018 at 7:11 am

    5 stars
    Can I turn this to be a round cake?

    Reply
    • Richa says

      March 31, 2018 at 10:21 am

      yes! check at 35 mins if done else continue to bake for longer

      Reply
  27. Sue says

    April 9, 2018 at 12:47 am

    5 stars
    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.

    Reply
    • Richa says

      April 9, 2018 at 10:54 am

      Awesome! I have a carrot cake in the book. Print this out and put the page in the desserts chapter 🙂

      Reply
      • Sue says

        April 11, 2018 at 12:53 am

        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.

        Reply
      • Carla Greathouse says

        August 8, 2020 at 11:14 am

        I have that same problem right now! How do I have 3 different kinds of nut milk and not coconut?! Lol🤷🏽‍♀️

        Reply
        • Vegan Richa Support says

          August 8, 2020 at 2:47 pm

          good problem to have

          Reply
  28. Lauren says

    April 19, 2018 at 4:33 am

    5 stars
    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! 🙂

    Reply
    • Richa says

      April 19, 2018 at 10:07 am

      Awesome!

      Reply
  29. Nesha says

    October 2, 2018 at 12:48 pm

    Hi Richa. I don’t have turmeric. What does it add to this recipe? Is it mostly for color?

    Reply
    • Richa says

      October 2, 2018 at 1:19 pm

      color and some taste, but the muffins are great without too. they’ll just be carrot cake muffins. i wanted to add a twist 🙂

      Reply
  30. Amanda says

    October 25, 2018 at 12:02 pm

    5 stars
    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!

    Reply
    • Richa says

      October 29, 2018 at 11:22 am

      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.

      Reply
  31. Millie says

    November 19, 2018 at 3:51 pm

    5 stars
    Love the muffins I’m vegetarian they are taste a different flavor

    Reply
  32. Marie says

    January 18, 2019 at 7:18 am

    5 stars
    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!

    Reply
  33. Jules Marchant says

    March 12, 2019 at 7:39 am

    5 stars
    These turned out great, nice and tasty. When I make them again I might try adding a little more liquid

    Reply
    • Richa says

      March 12, 2019 at 10:49 am

      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.

      Reply
      • Jules Marchant says

        March 12, 2019 at 12:38 pm

        5 stars
        Thanks for that, I always greatly enjoy your recipes 👍🏼😊

        Reply
  34. Bárbara says

    March 14, 2019 at 9:12 am

    can I just omit the shredded coconut?

    Reply
    • Richa says

      March 14, 2019 at 10:20 am

      yes

      Reply
  35. Teresa says

    March 24, 2019 at 9:14 am

    5 stars
    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.

    Reply
    • Richa says

      March 24, 2019 at 12:48 pm

      awesome!

      Reply
  36. diane says

    July 8, 2019 at 12:39 pm

    Oh my lord! These are so good! I cant stop eating them
    Thank you, another delicious recipe

    Reply
    • Richa says

      July 8, 2019 at 3:12 pm

      yay!

      Reply
  37. Preethy says

    July 30, 2019 at 6:45 pm

    Hi I don’t have easy access to maple syrup in India.
    Could you suggest another sugar free substitute .thanks

    Reply
    • Richa says

      July 30, 2019 at 7:31 pm

      date syrup or add dates tothe blender with the carrots.

      Reply
  38. Anjali says

    September 11, 2019 at 9:58 pm

    Can you by chance suggest a combo of cassava, coconut and tapioca flours that might work? I don’t do nuts or grains…
    Thanks

    Reply
    • Richa says

      September 12, 2019 at 11:15 am

      i just ordered cassava flour, so will be experimenting with it to get the right combination.

      Reply
      • Anjali says

        March 10, 2020 at 6:57 pm

        Did you ever figure out a cassava/coconut flour mix? (Fyi, besides nuts/seeds/grains I also can’t do any gums)

        Reply
  39. Natalie says

    March 9, 2020 at 4:03 pm

    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 🙂

    Reply
  40. Christine says

    March 23, 2020 at 2:35 pm

    Could I add some canned pineapple tidbits and if so would I need to increase the flour To account for the extra moisture?

    Reply
    • Richa says

      March 23, 2020 at 4:24 pm

      yes, and yes, just add a tbsp at a time until the mixture is stiff and bake

      Reply
  41. Sripriya Balasubramanian says

    April 12, 2020 at 9:06 am

    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 !

    Reply
  42. Liza Young says

    April 12, 2020 at 8:38 pm

    5 stars
    I did the no-oil version and made it into a loaf. No substitutions necessary at ALL.
    Mind. Blowing.

    Reply
  43. Keren says

    April 12, 2020 at 11:20 pm

    5 stars
    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.

    Reply
  44. Travis B says

    April 17, 2020 at 10:03 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      April 18, 2020 at 11:55 am

      thanks! Nice twist

      Reply
  45. lidia says

    May 23, 2020 at 7:39 am

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      May 23, 2020 at 4:42 pm

      glad it turned out nice

      Reply
  46. Yolanda says

    August 7, 2020 at 11:43 pm

    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

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 2:26 pm

      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)

      Reply
  47. Jay says

    August 8, 2020 at 8:49 am

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 1:57 pm

      that’s great that you still loved it – thank you so much

      Reply
  48. Betty says

    August 8, 2020 at 9:37 pm

    4 stars
    Love the consistency of the batter. I used grated carrots and the 3Tbsp if apple sauce like suggested. The muffins smelled delicious while baking.

    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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