Turmeric Carrot Muffins
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Vegan Richa · by Vegan Richa★ 5.0 (45)

Turmeric Carrot Muffins

NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 7%
CARBS 25G75% OF CAL
4G FIBER10G SUGAR11G OTHER
FAT 3G18% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

These naturally sweetened muffins are studded with turmeric, ginger, and carrots for a warm, earthy flavor. Coconut adds richness and depth to these nourishing breakfast cakes.

mainamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 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)
  • 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
PREP
10M
SODIUM
95MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.