Breakfast Recipes

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…

  • Ready 35 minutes
  • Serves 12
  • Prep 10 minutes
  • Cook 25 minutes
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Turmeric Carrot Muffins with Chia & Coconut

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.

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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. 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.

Step by Step Photos

Mix all the dry ingredients.

Dry ingredients for Our Vegan Turmeric Carrot Muffins

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
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

Recipe

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

  • Serves 12
  • Prep 10 minutes
  • Cook 25 minutes
  • Total 35 minutes

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

  1. 1

    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.

  2. 2

    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)

  3. 3

    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.

  4. 4

    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

  • Serving1 g
  • Calories148 kcal
  • Carbohydrates25 g
  • Protein2 g
  • Fat4 g
  • Saturated Fat1 g
  • Sodium93 mg
  • Potassium202 mg
  • Fiber2 g
  • Sugar9 g
  • Vitamin A1780 IU
  • Vitamin C1 mg
  • Calcium73 mg
  • Iron1.2 mg