Turmeric Carrot Muffins
User Reviews
5
Turmeric Carrot Muffins
Description
Turmeric Carrot Muffins start with dry ingredients including flour (a blend of spelt, whole wheat, and all-purpose or gluten-free options), chia seeds, baking powder, baking soda, salt, and spices such as cardamom, cinnamon, nutmeg, and turmeric powder. Dried fruits like dates or raisins are folded into the dry mix for natural sweetness and chewiness.
The wet ingredients consist of grated carrots, maple syrup, shredded coconut, neutral oil, fresh ginger, vanilla extract, lemon juice, non-dairy milk, and optional sugar. These are blended or mixed to achieve a thick but slightly textured batter, then combined gently with the dry ingredients. The batter is portioned into a lined muffin pan and topped with chia seeds and shredded coconut for garnish.
Baked at 365°F for about 25 to 28 minutes, the muffins emerge moist with a soft crumb. The turmeric and spices provide subtle earthiness and warmth that complement the carrot's natural sweetness. The muffins can be served as a breakfast treat or snack.
Gluten-free variations are possible by substituting specific flours and xanthan gum to maintain structure. Muffins can be baked in loaf pans with adjusted baking times. Stored properly, they keep fresh refrigerated for up to five days.
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 dates currants, raisins or other dried fruit, chopped
Wet:
- 1 cup carrot or 1 packed up grated, chopped, heaped
- 1/3 cup maple syrup
- 1/4 cup coconut shredded
- 1 tbsp neutral cooking oil optional, generic cooking oil
- 1/2 to 1 tsp Turmeric or use 1/2 inch knob or peeled fresh turmeric
- 1/2 in ginger peeled, fresh
- 1 tsp vanilla extract
- 1 to 2 tablespoons sugar optional, for sweeter
- 2 to 3 teaspoons lemon juice
- 1/2 cup non-dairy milk light coconut or soy, such as almond, 1/4 cup
- chia seeds for topping
- 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
- For gluten-free muffins, use a mix of almond flour, certified gluten-free oat flour, starches like tapioca and potato starch, and xanthan gum to replace wheat flours.
- Add 2 to 3 tablespoons of oil for extra moistness or longer storage.
- To bake as a loaf, use a 9x5 inch or smaller pan and bake for 50 to 55 minutes until a toothpick comes out clean.
- Store muffins in a covered container at room temperature for a day or in the refrigerator for up to 5 days to maintain freshness.
- Nutritional values are calculated based on one muffin serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 148kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 93mg | 4% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1780IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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