Turmeric Carrot Muffins

Ingredients

• 1 1/2 cup flour ((I use 1 cup Spelt/whole wheat + 1/2 cup unbleached all purpose flour) see gluten-free option in the notes)
• 2 to 3 tbsp chia seeds
• 1/4 tsp salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp spice (such as a combination of cardamom cinnamon nutmeg to preference)
• 3 to 4 tbsp chopped dates (currants, raisins or other dried fruit)
• 1 cup chopped carrots (heaped) ( or 1 packed up grated)
• 1/3 cup maple syrup
• 1/4 cup shredded coconut
• 1 tbsp oil (optional)
• 1/2 to 1 tsp turmeric (or use 1/2 inch knob or peeled fresh turmeric)
• 1/2 in peeled fresh ginger
• 1 tsp vanilla extract
• 1 to 2 tablespoons sugar for sweeter (optional)
• 2 to 3 teaspoons lemon juice
• 1/2 cup + 1/4 cup non dairy milk such as almond (light coconut or soy)
• chia seeds and coconut for topping

Steps

1. 1

   In a bowl mix the dry ingredients. Fold in dates, currants or other dried fruit. Preheat the oven to 365 degrees F / 180ºc. Line a muffin pan and set aside.

2. 2

   In a blender combine all wet ingredients carrots through lemon juice, with 1/2 cup non dairy milk. Blend until carrots are blended but have some texture. Transfer to the dry ingredient bowl. Use 1/4 cup non dairy milk to rinse the blender out and add to the bowl. (Alternatively, mix all the wet ingredients in a bowl until sugar is combined. You will need grated carrots if not using a blender. Add 3 tbsp applesauce with the wet for additional moisture to compensate for the moisture that releases on blending the carrots)

3. 3

   Mix the wet and dry until just about combined. If too runny, add a few tbsp more flour. Drop the batter into muffin pan. Garnish with chia seeds and coconut.

4. 4

   Bake for 25 to 28 minutes. Cool for 5 minutes, then serve. Cool completely before storing(on the counter for the day, in the refrigerator for upto 5 days).