Care for some healthy carrot cake muffins? Then these easy-to-whip-up batches of turmeric muffins are sure to hit the sweet spot. Turmeric is a spice traditionally used in Ayurvedic medicine for its anti-inflammatory properties. Its distinctive flavour profile makes it a popular addition to several Asian and Indian savoury dishes.
Try adding this spice into your carrot muffin mixture for a dose of subtle spice (along with the natural health benefits). Kids and grown-ups alike will love this guilt-free carrot muffin that will satisfy even the fussiest eaters. These healthy carrot cake muffins can be enjoyed as a breakfast side, snack or dessert served with yoghurt and fruit.
- 2 cups quinoa flour (can be substituted for gluten-free flour)
- 2 tsp baking powder (gluten-free)
- 1/4 tsp baking soda (aluminium free)
- 1 tsp TurmeriX powder
- ½ tsp nutmeg (dried spice)
- 1/3 cup coconut sugar
- 1/4 cup desiccated coconut (sulphite free)
- 2 tbsp chopped pitted dates
- 1 cup finely grated carrots
- ¼ cup coconut oil (heat if solid at room temperature)
- 1 tsp vanilla paste
- 1 cup almond milk (substitute with other non-dairy milk, such as coconut, rice, cashew or hazelnut)
- Preheat the conventional oven to 180ºc.
- Line a muffin tray and set it aside.
- In a bowl, combine the dry ingredients — flour, baking powder, baking soda, TurmeriX powder, nutmeg, coconut sugar, and desiccated coconut. Mix before folding in the dates.
- In a separate bowl, combine all wet ingredients, carrots, coconut oil, vanilla paste and milk. Transfer to the dry ingredient bowl.
- With a spatula, combine the wet and dry ingredients. If too runny, add a few tbsp more flour. If too dry, add a few tbsp of milk. Spoon the batter into the prepared muffin tray. Sprinkle with chia seeds and desiccated coconut.
- Bake for 25 minutes. Cool for 5 minutes, and transfer the turmeric muffins to a wire rack to cool further. Serve with a dollop of yoghurt. Keep in the fridge for up to 4 days.