Oatmeal Carrot Crunch Muffins
Bakery style muffins loaded with carrots and topped with a crunchy oatmeal crumble
Ingredients
- 1- ½ cups All-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup avocado oil
- ½ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups grated carrots
- Oatmeal crumb topping
- 4 tbsp butter melted
- 1 tbsp brown sugar
- 2 tbsp flour
- ¼ tsp cinnamon
- 1 cup rolled oats
Instructions
- Preheat oven to 400 degrees
- CRUMBLE
- Add 3 tbsp melted butter, oats, cinnamon and flour together in a small bowl and mix with a fork until a crumble forms
- Place crumble in the freezer for 15 minutes
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix avacado oil, maple syrup, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Let the batter rest 15-20 minutes
- Gently fold in the carrots
- Divide the batter evenly and fill to the top
- Generously sprinkle crumble over the top of muffins and then pour 1 tbsp of melted butter over the top of the crumble
- Bake at 400 degrees for 5 minutes, and then reduce heat to 375, and bake until a toothpick inserted into the center of a muffin comes out clean, and the top has gotten crunchy
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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