I am pro-muffin-consumption of most varieties at any time of the night or day, but there’s something about the kind that manage to tick the boxes for both nutritious and delicious that have me swooning every time. These golden delights are definitely those.
What I love about them is just how punchy and flavorful they are. Think zingy carrot and ginger juice but in cake form. I know. During the colder months when you’re feeling something just a little more comforting, these are a great option for breakfast on-the-go, a post workout snack, or to have handy on a roadtrip. Oh, and they’re ridiculously easy.
With a sprinkling of antioxidant-rich turmeric to reduce inflammation and Vitamin A-rich carrot to give healthy skin its glow, these are a snack worth looking forward to.
The recipe does call for a small blender/food processor but if you haven’t got one, fear not, I’ve included an alternative method below. On that note though, if you follow a vegan diet, I could not recommend purchasing a food processor more. It really will change your life. There are plenty of great secondhand ones available in various places, so you can keep costs down and still get yourself one of these. It’s worth it, trust me.
So anyway, where was I? Ah yes—muffins!
Healthy & Wholesome Vegan Turmeric, Cardamom and Carrot Muffins
- 1 1/2 Cups All-purpose flour
- 2 Tablespoons Chia Seeds
- 1/3 Cup Caster Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teapoon Sea Salt
- Seeds of 10/12 Pods Green Cardamom
- 3 Tablespoons Sunflower Seeds
- 1 Packed Cup Grated Carrot
- 2 Tablespoons Agave/Maple Syrup
- 1/2 Teaspoon Ground Cinnamon
- 1/3 Teaspoon Ground All Spice
- 1 1/2 Teaspoons Ground Ginger
- 1 Teaspoon Vanilla Extract
- 1/4 Cup (Plus extra for garnish) Shredded (Desiccated) Coconut
- 2 Teaspoons Lemon Juice
- 1/2 Cup Non-dairy milk
- 1 Tablespoon Turmeric
1. Preheat oven to 360ºF/180ºC and line a muffin pan with 12 cups.
2. Mix all dry ingredients in a large bowl. When it comes to cardamom seeds, I like to slightly break these up or crush a few, but mostly throw them in whole. Feel free to blitz in a spice grinder if preferred.
3. Grate ~2 medium-sized carrots to get 1 packed-cup’s worth. Transfer the grated carrot to a small blender and add agave/maple syrup, vanilla, coconut, lemon juice and non-dairy milk. Blend until a puree has been achieved. [Note: If you don’t have a blender or food processor, add these wet ingredients straight into the dry mix bowl. You might have to add more milk to compensate though, so have that in mind!]
4. Transfer this wet carrot mix to the bowl of dry ingredients and mix. If it’s too dry, add more milk. If it’s too wet, add more flour, tablespoon by tablespoon as needed.
5. Fill the muffin cases about 2/3 full, then sprinkle extra coconut on top of the muffins before transferring to the oven and baking for 22-25 minutes. Take care not to overbake as they will dry out.
6. Best enjoyed immediately but will keep in an airtight container on the counter for up to 3 days.
Also by Kat: Three Mushroom Pesto Linguine
Related: Gluten-Free Vegan Bundt Cake
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Photos: Kat Kennedy