These are the perfect breakfast muffins— they’re just the right amount of sweetness, with a moist tender crumb and 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.
Turmeric Carrot Chia Muffins (Vegan, Oil-Free)
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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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