Turmeric Carrot Muffins

Turmeric gives these muffins both a beautiful, vibrant color and an anti-inflammatory boost. For a comforting and convenient breakfast, quickly reheat muffins in the toaster oven or microwave.

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12 muffins
Prep Time
10 min
30 min


  • 2 cups almond flour
  • ½ cup unsweetened shredded coconut
  • 1 tsp ground turmeric
  • ¾ tsp baking soda
  • ¼ tsp each sea salt and ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup pure maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1½ cups grated carrots


  1. Preheat oven to 350ºF and line a 12-count muffin tin with liners.
  2. In a large bowl, combine almond flour, coconut, turmeric, baking soda, salt and cinnamon.
  3. In a small bowl, whisk eggs, maple syrup, oil and vanilla. Fold wet mixture into dry ingredients and stir to combine. Fold in carrots.
  4. Spoon batter into muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in center of muffins comes out clean.

NOTE: If following our Meal Plan, refrigerate or freeze leftover cooled muffins in a covered container; reheat when called for. The recipe makes more muffins than you’ll need for the plan.

Related: Top-Shelf Turmeric

Nutrition Information

  • Serving Size 2 muffins
  • Calories 433
  • Carbohydrate Content 30 g
  • Cholesterol Content 62 mg
  • Fat Content 32 g
  • Fiber Content 6 g
  • Protein Content 11 g
  • Saturated Fat Content 11 g
  • Sodium Content 293 mg
  • Sugar Content 20 g