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Carrot Sweet Potato Muffins with Turmeric

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  • Author: She Likes Food
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.shelikesfood.com/carrot-sweet-potato-muffins/