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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.
These were really, really delicious! I’ve been trying to incorporate more turmeric into my diet, and initially I was skeptical about eating it in a muffin, but with the other spices and the sweetness from the dates, and maple syrup, it was perfect!
yay!
I’ve had this recipe pinned for so long and just made them finally…I’m so mad at myself that I didn’t try them sooner they are absolutely delicious and I will 100% be making these again!!!!!
yay!
Delicious! Made using the gluten-free flour method- amazing! Used poppy seeds as I was out of chia.
amazing!
Made a double batch last nite and baked into mini loaves. Pay attention to the temperature of the oven, friends!! I set mine to 350* thinking who does 365*?!! Gave them extra time and still not done in the centers. Turned up to 365* and popped em all in to finish. Excellent recipe. Just the right amount of sweetness.
Thank you!
Looks awesome
Going to make this weekend with my leftover carrots
Sorry if I missed it, but are the carrots cooked before blending?
No, you do not need to cook the carrots beforehand.
These were incredible! I’m in love with the flavor and texture. I used spelt and whole wheat flours, cinnamon and cardamom. The fresh ginger tasted so good!
Yum.
I often look through your recipes, and so many sound amazing! Great work! These muffins though, really caught my eye. I am not vegan, nor gluten free. I opted to use the spirit of your truly great recipe and make them with some changes. They are the most amazing muffins ever. I used most everything in your recipe, exchanging some for others. Thank you so much! I am posting my non-vegan version on my blog ( A Harmony of Flavors), but have given credit to you and a link to this page.
Wow~thank you!
Outstanding. I have made the gluten-free version using Richa’s gluten free mix around 4 times now – I think it’s actually better and fluffier than the non-gluten mix. Girlfriend loves it and always requests.
awesome! 🤩
Can you just use a gluten-free flour blend like Bob’s Red Mill 1 to 1 instead of the almond, coconut and oat flour? I don’t usually have any almond or coconut flour on hand.
Most gluten-free blends do not work for me you can try it.