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Carrot Cake Muffins

Carrot Cake Muffins

The only carrot cake muffin you need. These are simple to make and have that delicious carrot cake taste.
Course Dessert, Snacks
Cuisine Dairy Free, Vegetarian
Servings 9 muffins



  • 3 tbsp oats
  • 3 tbsp pecans chopped
  • 1 tbsp flour
  • 2 tbsp light brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil softened


  • 3/4 C all purpose flour
  • 1/2 C oats
  • 1/2 C light brown sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp Salt
  • 1 tsp cinnamon
  • 1/2 C ccoonut oil melted and cooled
  • 2 eggs
  • 2 tbsp almond milk
  • 1/2 tsp vanilla extract
  • 1 C shredded carrots packed
  • 1/2 C pecans roughly chopped


  • Preheat the oven to 180C/350F and line a muffin tin with liners.
  • Start by making the crumble. Combine all the ingredients except the coconut oil and mix together. Add the coconut oil and using your fingers work it into the dry mixture. You want it to resemble small stones ie. Little clumps. Set aside until you’re ready to use it.
  • To make the muffins, combine the flour, oats, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Mix until combined.
  • In a separate bowl mix together the eggs, cooled coconut oil, milk and vanilla.
  • In a separate bowl mix together the eggs, cooled coconut oil, milk and vanilla.
  • Stir in the carrots and pecans.
  • Divide the batter between 9 muffin liners and top with crumble.
  • Bake for 18 minutes, or until a toothpick inserted into the middle comes out clean.
  • Let them cool in the pan for 10 minutes before transferring the muffins to a wire rack to cool completely.
  • If you want to glaze them, wait until the muffins are completely cool. Mix icing sugar and lemon juice in a small bowl (less lemon juice for a thicker glaze and more for a looser glaze). Drizzle over the muffins and allow to set before storing.
  • These muffins keep well stored in an airtight container for up to 5 days.