If there’s one thing that we always have in our fridge it’s carrots. Always. In fact, we buy them from Costco. Which means we always have LOTS of carrots on hand. It’s been a while since I’ve posted a muffin recipe (most recently were these Apple Snickerdoodle Muffins). I wanted to go healthy this time and I’m very happy with how these turned out. I saw the recipe over on Running With Spoons (her photos are stunning) and couldn’t wait to give them a try. I added a sweet crunchy streusel to them that I think was the perfect addition.
This recipe has a killer awesome ingredient list. We love this coconut sugar (also buy it in bulk), the Costco brand coconut oil (in bulk of course) and the Coscto brand maple syrup as well. This is my favorite whole wheat pastry flour because it’s the most similar to all-purpose flour to me. The best thing about this recipe is that you can feel good about eating it yourself and giving it to the family. Plus the sweet crunchy topping is completely guilt free. I finally created a streusel that doesn’t have brown sugar in it. WIN!
Items used in this post:
Carrot Oat Muffins With A Sweet Crunchy Streusel
- 1 1/4 c. white whole wheat pastry flour
- 1 c. old fashioned rolled oats
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 large eggs
- 1/2 c. plain Greek yogurt
- 1/4 c. maple syrup
- 1/4 c. coconut palm sugar
- 1/4 c. unsweetened almond milk
- 2 tsp. vanilla extract
- 1 c. grated carrot
- Preheat your oven to 350F and prepare a muffin pan by lining with paper liners or greasing them with cooking spray; set aside. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt; set aside. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, almond milk, and vanilla. Mix until well combined before folding in the grated carrots. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Divide the batter evenly among the 12 muffin cups. Top with approx. 1/2 tbsp. sweet crunchy streusel per muffin. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to slightly cool in the pan before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.