We’re back from a slightly impromptu hiatus! These Turmeric Carrot Muffins with Chia and Coconut are so delicious and healthy. I used applesauce in place of oil and only 1 Tbsp of sugar for the whole batch. These were just as wonderful fresh as they were frozen, thawed, and re-heated.
We’ve just returned from our amazing trip to Thailand, which you can read about here and here (so far), and a really wonderful trip home to see family and friends. While I had every intention of getting some posts ready while we were in Thailand to avoid taking a break, there were just too many gorgeous sunny, beachy days. I just couldn’t pass up all of that sun and sand. But, I’m guessing you survived, and now we’re back in business.
Coming home after 6 weeks of traveling meant an empty fridge and absolutely no energy to hit the grocery store. Luckily, I anticipated this and made sure the freezer was fully stocked before we left. After we dropped all of our bags on the floor I pulled out these muffins and two bowls of these delicious lentils to have for lunch this week.
The original recipe is from Vegan Richa and you can find it right here. While I would recommend using the maple syrup (or honey if you don’t want vegan), these would still be great without the sugar. For gluten-free just use your favorite gluten-free flour or flour mix. I chose to use golden raisins alone but a mixture of chopped raisins, dates, and currants would also be really yummy.
I often use chia seeds as an egg substitute by mixing them with water. In this recipe; however, the chia seeds need no special treatment. Just mix them in with the rest of the dry ingredients. Trust me, these muffins are way too delicious and easy not to try.
- 115 calories, 3 grams protein, 23 grams carbohydrates, 1 gram fat, 3 grams fiber