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.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 20 mins
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