Turmeric Carrot Chia Muffins (Vegan, Oil-Free)

These are the perfect breakfast muffins— they're just the right amount of sweetness, with a moist tender crumb and slightly chewy edges. Made with shredded carrot, maple syrup, and applesauce instead of sugar or oil (also chock-full of fiber and nutrients!) with a boost of turmeric.

Wet Ingredients

2 heaping cups roughly chopped carrots

1 + 1/2 cup almond or other plant-based milk

¼ cup unsweetened applesauce

2 tbsp lemon juice

⅔ cup maple syrup

2 tsp vanilla extract

½ cup unsweetened shredded coconut

1 inch thumb ginger

Dry Ingredients

1 + 1/2 cup all-purpose flour

1 + 3/4 cup rolled oats

5 tbsp chia seeds

4 tsp baking powder

¼ tsp baking soda

1 -2 tsp turmeric powder

1 tsp cinnamon

pinch of nutmeg and cardamom (optional)

½ tsp salt

Preheat oven to 375F. In a blender or food processor, blend together the carrots, almond milk, apple sauce, lemon juice, maple syrup, vanilla, coconut, and ginger. (If you don’t have a blender, just grate the carrots finely and then mix all the ingredients together.)

In a separate bowl, whisk together the remaining dry ingredients. Pour the wet into the dry and stir until just combined.

Line a muffin pan with paper liners and drop in batter until three-quarters full. Bake for 25-30 minutes or when toothpick inserted in the middle comes out dry. Let cool for 5-10 minutes before serving.

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Turmeric Carrot Chia Muffins (Vegan, Oil-Free)