I know everyone always thinks of carrot cake in the spring, but these carrot oat muffins are going to change your mind! They have the perfect blend of warm and cozy spices, and the crumble topping is SO delicious!

Honestly, carrot cake is one of my favorite cakes. I think it’s seriously underrated. These muffins are kind of like a carrot cake, but instead of frosting, they have a sweet and slightly crunchy crumble topping! The muffins themselves are SO fluffy. They are perfect for an easy grab-and-go breakfast, or a mid-afternoon snack (or both).

The secret ingredients in this muffin? Apple cider and apple butter! They take these muffins to the absolute NEXT LEVEL. You can substitute apple juice and sauce for these ingredients, but try to use them if you have them!

What do you need to make these carrot oat crumble muffins?

• Old fashioned rolled oats – we always use Bob’s Redmill
• Baking powder
• Baking soda
• 1:1 gluten-free flour – we use Bob’s Redmill
• Cinnamon – we get most of our spices and our vanilla from Simply Organic
• Nutmeg
• Sea salt
• Coconut sugar
• Eggs
• Coconut oil
• Dairy-free milk
• Apple cider or juice
• Apple butter or sauce
• Vanilla
• Carrots

Looking for more muffin recipes?

• Simple chocolate tahini swirl muffins
• Amazing strawberry lemon streusel muffins
• Paleo banana chocolate chip muffins

Ingredients:

• Muffins:
  
  • 2 cups of GF 1:1 flour
  • 1 cup of OLD FASHIONED ROLLED oats (not quick cooking oats)
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • 2 large eggs, room temperature
  • 1/4 cup of coconut oil, melted
  • 1/2 cup of DF milk, room temperature
  • 1/2 cup of apple cider or juice, room temperature
  • 1/4 cup of apple butter or sauce, room temperature
  • 1 teaspoon of vanilla
  • 2 large carrots, grated (approximately 1 cup)
• Crumble:
  • 1/4 cup of GF flour
  • 1/4 cup of oats
  • 1/4 cup of coconut sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of coconut oil, room temperature

Instructions:

Step 1:

Preheat the oven to 350 degrees. Prepare a muffin pan either with liners or by greasing with coconut oil and set aside.

Step 2:

In a small bowl, make the crumble. Whisk together the flour, oats, cinnamon, and coconut sugar. Add in the coconut oil until you have a crumbly mixture. Set aside.

Step 3:

In a large bowl, whisk together the four, oats, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside.

Step 4:

In a medium sized bowl, whisk together the eggs, melted coconut oil, DF milk, apple cider or juice, apple butter or sauce, and vanilla. Pour the wet ingredients into the dry, and mix until just combined. Gently fold in the grated carrots.

Step 5:

Fill each muffin well with prepared batter, leaving only a little room for the crumble topping. Sprinkle crumble topping over each of the muffins. Bake for 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool in the pan for 5-10 minutes before gently removing to a wire cooling wrack. Enjoy!

Notes:

1. The muffins can be stored at room temperature for up to 7 days, or in the freezer for 3 months!

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