Never Miss a Post!

Nutritionista Abroad delivered straight to your inbox, just a click away, Sign Up Now.
Email address
First Name
I want

Turmeric Carrot Muffins with Chia and Coconut

July 17, 2017

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.

vegan, muffins, turmeric, carrot, chia

Vegan Turmeric Carrot Chia Muffins

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.

Print Recipe
Turmeric Carrot Muffins with Chia and Coconut
Vegan, delicious, and my husband didn't even notice that they have carrots in them! Plus there are options for sugar, oil, and gluten free.
vegan, muffins, carrot, turmeric, chia seeds, recipes
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Dry:
Wet:
Optional Toppings
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Dry:
Wet:
Optional Toppings
vegan, muffins, carrot, turmeric, chia seeds, recipes
Instructions
  1. Preheat the oven to 365F. Line a muffin tin and set aside.
  2. In a bowl, mix together dry ingredients.
  3. In a blender, combine all wet ingredients carrots through lemon juice + 1/2 cup milk. Blend until carrots are mostly blended but still have some texture.
  4. Add wet ingredients to dry. Use remaining 1/4 cup milk to rinse out the blender and add to the bowl.
  5. Mix wet and dry until just combined. If batter is too runny add flour in 1 Tbsp increments.
  6. Drop batter into muffin liners. Top with chia seeds and coconut if desired.
  7. Bake for 25-28 minutes or until inserted toothpick comes out clean.
  8. Cool completely before storing.
Recipe Notes

Store at room temperature for one day, in the refrigerator for up to 5 days.

Please see original post here for gluten-free option.

Bake it into a loaf: Add the batter to a 9x5 or smaller loaf pan. Bake for 50-55 minutes, or until toothpick inserted into center comes out clean.

Share this Recipe

Nutrition Profile:

  • 115 calories, 3 grams protein, 23 grams carbohydrates, 1 gram fat, 3 grams fiber

You Might Also Like

No Comments

    Leave a Reply