Oatmeal Carrot Crunch Muffins

Oatmeal Carrot Crunch Muffins are jumbo-sized, moist, and fluffy, loaded with carrots, and topped with a crunchy cinnamon oatmeal crumble.

With the mad rush to school and work, mornings are crazy in my house! My kids never have time for breakfast, and they need a healthier option they can grab on their way out the door. But with picky kids, it’s hard to find something they all like. These oatmeal carrot muffins are one thing they all agree on, so I make them often!

Ingredients in Oatmeal Carrot Crunch Muffins

• 1 1/2 cups all-purpose flour or whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup avocado or vegetable oil (don’t use coconut oil)
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1.5 cups grated carrots or pre-shredded carrots

• Optional: raisins
• CRUMB TOPPING
• 1 cup oats
• 4 tbsp melted butter
• 1 tbsp brown sugar
• 2 tbsp flour
• ¼ cinnamon

Instructions

• CRUMBLE TOPPING
• Add 3 tbsp melted butter, oats, cinnamon, and flour together in a small bowl and mix until a crumble forms
• Place in the freezer for 15 minutes

• MUFFINS
• Pre-heat oven to 400 degrees
• Grease a muffin pan or fill with paper liners
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a medium-sized bowl, add oil, maple syrup, eggs, and vanilla extract and whisk together until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix or your muffins will become tough. Gently fold the carrots in the mixture.
• Allow the batter to rest for 15 minutes
• Divide the batter evenly among the muffin cups, filling each to the top of the muffin tin.

• Sprinkle crumble over the top of muffins and then pour 1 tbsp of melted butter over the top of the crumble – divide evenly among all of the muffins

• Bake in the preheated oven at 400 degrees for 5 minutes, and then reduce the heat to 375 degrees and bake until the toothpick comes out clean and the crumb topping is crunchy
• Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How To Get Tall Bakery-Style Muffins

1. Even Baking: Leaving empty spaces between muffins allows for better air circulation in the oven, resulting in more even baking. This can help prevent the muffins from touching each other and merging during baking.
2. Mixing Method: Overmixing can lead to tough muffins with a denser texture, be sure not to overmix
3. Fill the muffin tins to the top
4. Baking Time: Bake the muffins for the recommended time or until a toothpick inserted into the center comes out clean. Underbaking can lead to shorter muffins.

Variations

Flour – All-purpose, wheat flour and gluten-free flour (I like Bob’s Redmill 1:1)

Spices – add nutmeg, ginger, nutmeg or allspice

Crumble – adjust the level of crumble you like on top

Add-ins – chocolate chips, nuts, blueberries

Storage

Muffins can be kept in an airtight container on the counter at room temperature for 3-4 days. They can also be kept in the freezer for one month in an airtight container. Give them 30 minutes to defrost, and to warm them up, pop them in the microwave for 15-30 seconds.