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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
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 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 / 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks!
What is calorie count?
Dont know. You can use myfitnesspal or cronometer to calculate using ingredients. I will add the values later this year.
I am going through a muffin phase and now I think I need some turmeric muffins in my life – these sound lovely
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
they look fabulous. I like savory over sweet too, so i gotta make some savory version of these. Some jalapeno carrot muffins. yum!
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
Awesome!!
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!
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).
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!
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!
Thats amazing!! I am excited too! <3 <3
I have that same problem right now! How do I have 3 different kinds of nut milk and not coconut?! Lol🤷🏽♀️
Can you recommend a substitute for the almond meal as I’m allergic to almonds as well as gluten?
a different nut meal (cashew, walnut, pecan, macadamia, brazilnut) or pumpkin seed meal might work.
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
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
Will buy coconut tomorrow to make these, they sound and look fantastic!
Thanks!
Oh my goodness these look so good!
Izzy | Pinch of delight