Turmeric Carrot Muffins
Ingredients
- 1 ½ cup flour
- 2 to 3 tbsp chia seeds
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp powdered spices, such as cinnamon, ginger, or nutmeg
- ¾ tsp turmeric powder
- 1 cup grated carrots
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 2 to 3 teaspoons lemon juice
- ½ cup + ¼ cup non dairy milk
- ¼ cup shredded coconut
- ⅓ cup raisins, currants, or chopped dates optional
- Chia seeds and shredded coconut for topping optional
Instructions
- Preheat the oven to 375℉. Line a muffin pan and set aside. In a medium sized bowl, whisk together the dry ingredients (flour – turmeric powder) then set aside.
- In a separate bowl, combine the wet ingredients (grated carrots – non dairy milk).
- Gradually fold in the dry ingredients. Once combined, fold in the shredded coconut and dried fruit.
- Drop the batter into the prepared muffin pan. Garnish with chia seeds and coconut.
- Bake for 25 to 28 minutes. Cool for 5 minutes, then serve!