Vegan + Gluten-Free Carrot Turmeric Date Muffins

🥕 Kaya Holistic: Vegan + Gluten-Free Carrot Turmeric Date Muffins
Golden, spiced, and naturally sweet, these Vegan + Gluten-Free Carrot Turmeric Date Muffins are a little slice of bakery magic you can make at home. Packed with carrots, warming turmeric, coconut, and chewy dates, they’re moist yet fluffy — a perfect breakfast or snack.

A small tip from my kitchen: adding a splash of club soda to the wet ingredients before mixing creates tiny air pockets that make the muffins rise beautifully, giving them a light, tender crumb without being heavy. Top them with a crumbly walnut-cinnamon streusel, and you’ve got a treat that’s as beautiful as it is delicious.

INGREDIENTS

Dry Ingredients

• 1¾ cups gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
• 1 tsp xanthan gum (if not already in your flour)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground clove
• ¼ tsp ground ginger (or ½ tsp fresh grated)
• 1 tsp ground turmeric (or 1” knob fresh, finely grated)
• ¼ cup coconut sugar or light brown sugar
• 4 tbsp finely chopped dates
• ¼ cup chopped walnuts

Wet Ingredients

• 3 tbsp ground chia + 6 tbsp warm water (chia “eggs”)
• 1¼ cups finely grated carrots
• ¼ cup maple syrup
• ¼ cup shredded coconut
• 1 tsp vanilla extract
• ⅓ cup unsweetened applesauce
• ⅓ cup almond milk + 1 tsp apple cider vinegar (or lemon juice)
• 5 tbsp avocado oil (or melted coconut oil for richer crumb)
• 1–2 tbsp club soda or sparkling water (for extra lift; optional but recommended)

Streusel Topping

• 2 tbsp gluten-free all-purpose flour
• 2 tbsp coconut sugar or brown sugar
• 2 tbsp chopped walnuts (toasted optional)
• 1 tbsp shredded coconut
• 2 tbsp avocado oil
• 1 tsp cinnamon

Instructions

1. Prep

• Preheat oven to 350°F (175°C).
• Line a muffin tin with parchment liners or lightly grease.
• Make the streusel: combine flour, sugar, walnuts, oil, shredded coconut, and cinnamon until crumbly; set aside.

2. Make chia eggs

• Mix chia and warm water in a small bowl. Let sit 5–10 minutes until gelled.

3. Combine dry ingredients

• In a large bowl, whisk together flour, xanthan gum (if using), baking powder, baking soda, and spices.
• Stir in sugar, chopped dates, and walnuts.

4. Combine wet ingredients

• In another bowl, whisk together (or use blender for more even distribution) grated carrots, maple syrup, coconut, vanilla, applesauce, almond milk + vinegar, avocado oil, chia gel, and club soda.

5. Mix + rest

• Pour wet ingredients into dry and fold gently until just combined. Batter should be thick but fluffy — avoid overmixing.
• Let batter rest 5 minutes before scooping to hydrate flour and activate leavening.

6. Fill and top

• Scoop batter into muffin cups (almost level with top, leaving some roof for streusel).
• Sprinkle with streusel topping.

7. Bake

• Bake for 28 minutes, until a toothpick comes out mostly clean.
• Let muffins rest in the pan 8–10 minutes before transferring to a cooling rack.

8. Optional crispier streusel

• Broil for 1 minute on low to lightly crisp topping.

Tips for Bakery-Style Muffins

• Use room-temperature wet ingredients for better rise.
• Vinegar + baking soda adds lightness and lift.
• Don’t overmix — overmixing can make muffins dense or gummy.
• For a slightly firmer interior, try replacing 1 tbsp applesauce with 1 tbsp arrowroot powder or cornstarch.

Storage

• Counter: 2 days in an airtight container.
• Fridge: Up to 5 days.
• Freezer: Up to 2 months; thaw at room temp or warm in oven.