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
Servings: 12
Calories: 148kcal
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
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