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. Add nuts or dried fruit of choice to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. Makes 11 to 12 muffins
TURMERIC CARROT MUFFINS

INGREDIENTS

Dry:

• 1½ cup flour (I use 1 cup Spelt/whole wheat + ½ cup unbleached all purpose flour)
• 2 to 3 tbsp chia seeds
• ¼ tsp salt
• 2 tsp baking powder
• ¼ 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 heaping cup chopped carrots or 1 packed up grated
• ⅓ cup maple syrup
• ¼ cup shredded coconut
• 1 tbsp oil (optional)
• ½ to 1 tsp turmeric or use ½ inch knob or peeled fresh turmeric
• ½ in peeled fresh ginger
• 1 tsp vanilla extract
• 1 to 2 tablespoons sugar for sweeter (optional)
• 2 to 3 teaspoons lemon juice
• ½ cup + ¼ cup non dairy milk such as almond, light coconut or soy
• chia seeds and coconut for topping

INSTRUCTIONS

1. In a bowl mix the dry ingredients. Fold in dates, currants or other dried fruit. Preheat the oven to 365 degrees F. Line a muffin pan and set aside.
2. In a blender combine all wet ingredients carrots through lemon juice, with ½ cup non dairy milk. Blend until carrots are blended but have some texture. Transfer to the dry ingredient bowl. Use ¼ 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)
3. 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.
4. 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

To make these gluten-free: mix ⅔ cup almond flour/meal, ⅔ cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour, ¼ cup starch (I use 2 tbsp tapioca starch and 2 tbsp potato starch). 3 Tbsp coconut flour, ½ tsp xanthan gum in a bowl and use 1⅔ cup of the flour. Add a few tbsps more flour if needed to make a thick muffin like batter.

If you plan to store these longer or want them more moist, add 2 to 3 tbsp oil.

Bake it into a loaf: Add the batter to a 9 by 5 or smaller loaf pan. Bake for 50 to 55 minutes, or until a toothpick from the center comes out clean.

http://www.veganricha.com/2017/04/turmeric-carrot-muffins.html