These Carrot Sweet Potato Muffins with Turmeric are made in one bowl and packed with healthy ingredients. They can be baked ahead of time and stored in the refrigerator or freezer until ready to eat. Enjoy them plain, or add chocolate chips, nuts, or dried fruit. Their mini size is perfect for lunch boxes, but they’re also great baked in a loaf pan or regular muffin tin. These nutrient-filled muffins are perfect for kids!
My youngest son absolutely loves muffins, especially the packaged mini chocolate chip ones you can buy at the grocery store. While I sometimes buy those for him, I also like to make them from scratch every once in a while. These Carrot Sweet Potato Muffins with Turmeric are packed with nutrients and health benefits, so you can feel guilt-free when feeding them to your kids. I suggest making an extra batch for the freezer!
Why You’ll Love These Healthy Mini Muffins
- Kids love them – It’s no secret that most kids love muffins. These carrot sweet potato muffins are mini, so kids can easily grab and eat them in one or two bites. I love having them on hand for breakfast, snacks, or late-night treats.
- Great for healthier snacks – These muffins contain chocolate chips (optional), coconut sugar, and maple syrup. Still, they also have all the health benefits that the sweet potato, carrot, and turmeric add. Sweet potato is high in vitamin A, fiber, and potassium, among other nutrients.
- Easy to make – I love this easy muffin recipe because it requires just one bowl and no electric mixer. The batter comes together easily, and cleanup isn’t bad either.
Why Your Body Will Love These Veggie Filled Treats
- Heart Health – Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and also lower cholesterol.
- Anti-Inflammatory – Cinnamon, ginger, and turmeric are great spices for reducing inflammation, but turmeric is especially beneficial. Turmeric contains curcumin, a powerful anti-inflammatory compound that can reduce pain and swelling.
- Eye Health – It’s true that carrots are good for your eyes! Carrots are high in beta carotene, a nutrient that your body turns into Vitamin A. Vitamin A is essential for maintaining healthy eyes and good vision.
Carrot Sweet Potato Muffin Recipe Ingredients
- Sweet Potato Puree – This recipe uses 1.5 cups of sweet potato puree. Just be sure to use puree and not pumpkin pie filling. Homemade pumpkin puree can also be used.
- Carrot – I have one very picky child, so I like to finely grate the carrot, squeeze as much liquid out of it as possible, and then chop it up. Regular grated carrots will also work great.
- Milk – I used dairy-free oat milk, but any kind of milk can be used.
- Eggs – I have made this recipe many times and used real eggs and egg substitutes. Both have worked great, so use whatever you prefer.
- Oil – I’ve made this recipe using canola oil and coconut oil. You just want an oil that is liquid at room temperature and won’t add too much flavor to the muffins. If using coconut oil, make sure to use refined coconut oil so there isn’t a strong taste.
- Sweetener – These carrot muffins are sweetened with maple syrup and coconut sugar. You can also substitute brown sugar and honey.
- Spices – These muffins are flavored with ground cinnamon, ginger, and turmeric. Turmeric adds a fun, bright color and has many health benefits.
- Flour – You can make this recipe using all-purpose, whole wheat, or a combination of both. I’ve also had luck using a good-quality, all-purpose, gluten-free flour mix.
- Optional Additions – You can enjoy these muffins as they are or add chocolate chips, chopped nuts, or dried fruit.
How To Make Carrot Sweet Potato Muffins with Turmeric
- Preheat oven to 350 degrees F, grease a mini muffin pan, and set aside. To a large bowl, add the sweet potato puree, milk, eggs/egg substitute, oil, maple syrup, coconut sugar, and vanilla extract. Use a large whisk to mix the batter together well.
- Next, add the flour, baking powder, baking soda, cinnamon, ginger, turmeric, and salt. Use a large spoon or spatula to mix the batter until it’s mixed completely and there are no big lumps. Add the shredded carrot and mix the batter well again.
- Use a Tablespoon or small spoon to scoop the batter into the mini muffin pan. This recipe should yield about 48 mini muffins. Bake the muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
- Remove the muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Muffin Recipe Frequently Asked Questions
- Are these muffins vegan? Yes, I used dairy-free milk and a vegan egg substitute. If you don’t need to make them vegan, you can easily use regular milk and eggs.
- Is this recipe gluten-free? No, I used regular all-purpose flour for these muffins, but you can easily swap in an all-purpose GF flour mix if needed.
- How many muffins does this recipe make? This recipe makes 48 mini muffins. I usually give my kids about four at a time, so you should get about 12 servings. This recipe can also be made using a regular-sized muffin tin or loaf pan.
- How should these muffins be stored? Store in an air-tight container at room temperature or in the refrigerator. They will stay good longer if stored in the refrigerator. They should last about five days.
- Can pumpkin be used in place of sweet potato? Yes, canned pumpkin can be used instead of sweet potato if needed.
- Are they freezer-friendly? Yes, these carrot sweet potato muffins are great for the freezer. Allow them to cool completely before storing them in an airtight container in the freezer, thawing as needed. They should last for about three months.
Have another question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Muffin Recipes?
Healthy Banana Muffins (No Sugar Added)
Healthy Coconut Kale Green Muffins
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Carrot Sweet Potato Muffins with Turmeric
- Total Time: 45 minutes
- Yield: 48 1x
- Diet: Vegan
Description
These Carrot Sweet Potato Muffins with Turmeric are made in one bowl and packed with healthy ingredients. They can be baked ahead of time and stored in the refrigerator, or freezer, until ready to eat. You can enjoy them plain, or add in chocolate chips, nuts or dried fruit. This mini size is perfect for lunch boxes but you can also make them regular sized, or in a loaf pan. These nutrient filled muffins are perfect for kids!
Ingredients
- 1 1/2 cups sweet potato puree, homemade or canned*
- 2 servings of your favorite egg substitute, or two eggs
- 1/2 cup neutral flavored oil, like coconut, canola, avocado or safflower
- 1/2 cup dairy free milk, or regular milk
- 1/3 cup coconut sugar (you can use 1/2 c. if you want them on the sweeter side)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups all purpose flour, or gluten free AP flour blend
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric, or more if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded carrot, with as much liquid squeezed out as you can
- Optional additions: chocolate chips, walnuts, dried cranberries, shredded coconut
Instructions
- Pre-heat oven to 350 degrees F, grease a mini muffin pan and set aside. To a large bowl, add the sweet potato puree, milk, eggs/egg substitute, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
- Next, add in the flour, baking powder, baking soda, cinnamon, ginger, turmeric and salt. Use a large spoon or spatula to mix the batter well until it is all mixed together and there are no big lumps. Add in the shredded carrot and mix batter again, well.
- Use a Tablespoon scoop or small spoon to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
- Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
How to make sweet potato puree: pre-heat oven to 425 degrees F and line a medium sized baking sheet with parchment paper, or foil. Wash and dry sweet potatoes and then use a fork to prick each sweet potato a few times, all over. Place in the oven and bake until fork tender, about 40 minutes. Allow to cool. Remove the skin and place sweet potato in a food processor. Blend until smooth.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snack, Vegetarian
- Method: Oven
- Cuisine: American
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