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. Enjoy them plain, or add chocolate chips, nuts, or dried fruit. Their mini size is perfect for lunch boxes, but they’re also great baked in a loaf pan or regular muffin tin. These nutrient-filled muffins are perfect for kids!
My youngest son absolutely loves muffins, especially the packaged mini chocolate chip ones you can buy at the grocery store. While I sometimes buy those for him, I also like to make them from scratch every once in a while. These Carrot Sweet Potato Muffins with Turmeric are packed with nutrients and health benefits, so you can feel guilt-free when feeding them to your kids. I suggest making an extra batch for the freezer!
Why You’ll Love These Healthy Mini Muffins
Kids love them – It’s no secret that most kids love muffins. These carrot sweet potato muffins are mini, so kids can easily grab and eat them in one or two bites. I love having them on hand for breakfast, snacks, or late-night treats.
Great for healthier snacks – These muffins contain chocolate chips (optional), coconut sugar, and maple syrup. Still, they also have all the health benefits that the sweet potato, carrot, and turmeric add. Sweet potato is high in vitamin A, fiber, and potassium, among other nutrients.
Easy to make – I love this easy muffin recipe because it requires just one bowl and no electric mixer. The batter comes together easily, and cleanup isn’t bad either.
Why Your Body Will Love These Veggie Filled Treats
Heart Health – Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and also lower cholesterol.
Anti-Inflammatory – Cinnamon, ginger, and turmeric are great spices for reducing inflammation, but turmeric is especially beneficial. Turmeric contains curcumin, a powerful anti-inflammatory compound that can reduce pain and swelling.
Eye Health – It’s true that carrots are good for your eyes! Carrots are high in beta carotene, a nutrient that your body turns into Vitamin A. Vitamin A is essential for maintaining healthy eyes and good vision.
Carrot Sweet Potato Muffin Recipe Ingredients
Sweet Potato Puree – This recipe uses 1.5 cups of sweet potato puree. Just be sure to use puree and not pumpkin pie filling. Homemade pumpkin puree can also be used.
Carrot – I have one very picky child, so I like to finely grate the carrot, squeeze as much liquid out of it as possible, and then chop it up. Regular grated carrots will also work great.
Milk – I used dairy-free oat milk, but any kind of milk can be used.
Eggs – I have made this recipe many times and used real eggs and egg substitutes. Both have worked great, so use whatever you prefer.
Oil – I’ve made this recipe using canola oil and coconut oil. You just want an oil that is liquid at room temperature and won’t add too much flavor to the muffins. If using coconut oil, make sure to use refined coconut oil so there isn’t a strong taste.
Sweetener – These carrot muffins are sweetened with maple syrup and coconut sugar. You can also substitute brown sugar and honey.
Spices – These muffins are flavored with ground cinnamon, ginger, and turmeric. Turmeric adds a fun, bright color and has many health benefits.
Flour – You can make this recipe using all-purpose, whole wheat, or a combination of both. I’ve also had luck using a good-quality, all-purpose, gluten-free flour mix.
Optional Additions – You can enjoy these muffins as they are or add chocolate chips, chopped nuts, or dried fruit.
How To Make Carrot Sweet Potato Muffins with Turmeric
Preheat 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 the batter together well.
Next, add the flour, baking powder, baking soda, cinnamon, ginger, turmeric, and salt. Use a large spoon or spatula to mix the batter until it’s mixed completely and there are no big lumps. Add the shredded carrot and mix the batter well again.
Use a Tablespoon or small spoon to scoop the batter into the mini muffin pan. This recipe should yield about 48 mini muffins. Bake the muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
Remove the muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Muffin Recipe Frequently Asked Questions
Are these muffins vegan? Yes, I used dairy-free milk and a vegan egg substitute. If you don’t need to make them vegan, you can easily use regular milk and eggs.
Is this recipe gluten-free? No, I used regular all-purpose flour for these muffins, but you can easily swap in an all-purpose GF flour mix if needed.
How many muffins does this recipe make? This recipe makes 48 mini muffins. I usually give my kids about four at a time, so you should get about 12 servings. This recipe can also be made using a regular-sized muffin tin or loaf pan.
How should these muffins be stored? Store in an air-tight container at room temperature or in the refrigerator. They will stay good longer if stored in the refrigerator. They should last about five days.
Can pumpkin be used in place of sweet potato? Yes, canned pumpkin can be used instead of sweet potato if needed.
Are they freezer-friendly? Yes, these carrot sweet potato muffins are great for the freezer. Allow them to cool completely before storing them in an airtight container in the freezer, thawing as needed. They should last for about three months.
Have another question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
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
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
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.
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.
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.
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.
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.
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