Turmeric Carrot Muffins

These nourishing muffins are a Plenitud PR staff favorite for their robust flavor and nutrient-packed ingredients. Enjoyed at breakfast, as an afternoon snack, or as a post-meal dessert, they are the perfect treat to add a little brightness to your day! The primary ingredients are turmeric, carrots, and ginger, all of which contain numerous health benefits and fresh flavors. Here at the farm, most of these ingredients can be sourced from our own greenhouse and terraces--we highly recommend using locally sourced ingredients for optimal freshness and flavor!

To prepare these muffins we use Vegan Richa’s Tumeric Carrot Muffins recipe.

A little bit about the ingredients…

Ground turmeric from the Plenitud farm!

The edible portion of the turmeric plant is the rhizome, or the “underground stem” of its above-ground flower. Turmeric has been used in India for nearly 4,000 years as both a culinary spice and for its medicinal properties. The vibrantly-colored rhizome is known to be anti-inflammatory, anti-tumor, and antioxidant. It also aids in digestion, and adds a beautiful color and flavor to many dishes.

Similar to turmeric, the part of the ginger plant that we consume is the rhizome. Originating from China and India, it has been used for its aromatic and medicinal properties and flavor profile for more than 5,000 years. Ginger aids with digestion and nausea, is anti-inflammatory and adds a nice kick to many dishes and desserts. 

Carrots are native to Afghanistan and are a root vegetable that are rich in fiber and Vitamin A. In this particular recipe they add a subtle sweetness and texture to the muffin. 

Carrots, ginger and turmeric root, freshly harvested from Plenitud PR terraces.

Ingredients

Dry:

• 1 1/2 cup flour (1 cup spelt/whole wheat + 1/2 cup unbleached all purpose flour)

• 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)

 Wet:

• 1 cup grated carrots

• 4 - 5 tbsp chopped dates, currants, raisins or other dried fruit

• 1/3 cup maple syrup (or agave)

• 3 tbsp applesauce

• 1 tbsp coconut oil (optional)

• 1/2 inch knob of peeled fresh turmeric

• 1/2 inch peeled fresh ginger

• 1 tsp vanilla extract

• 1 to 2 tablespoons sugar for sweetener (optional)

• 2 to 3 teaspoons lemon juice or apple cider vinegar 

• 1/2 cup (183 ml) + 1/4 cup non dairy milk (almond, light coconut, or soy)

• chia seeds and coconut for topping

Instructions 

1. Preheat the oven to 365 degrees Fahrenheit. Grease a muffin pan with oil and set aside. In a medium-sized bowl mix the dry ingredients.

2. In a blender combine all wet ingredients EXCEPT carrots. Transfer to the dry ingredient bowl. Use 1/4 cup non dairy milk to rinse the blender out and add to the bowl. 

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

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 up to 5 days).

¡Buen Provecho!

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