Bakery-Style Carrot Muffins with Coconut Oat Crumble

Eggless & Dairy-Free – Perfect for Easter or Spring Baking
Makes 6 large muffins

These bakery-style coconut carrot muffins are soft, moist, and topped with a golden coconut oat crumble that adds a delicious crunchy finish. Made without eggs or dairy, the batter uses coconut oil and coconut milk for a rich texture and subtle tropical flavor that pairs beautifully with warm cinnamon and freshly grated carrots. The muffins rise with lovely domed tops and a rustic crumble crown, making them perfect for Easter brunch or a cozy weekend bake.

Also try my Vegan Pumpkin Pie, Vegan Pumpkin Cookies, or Baked Pumpkin Donuts.

Bakery-Style Carrot Muffins (Eggless, Dairy-Free)

Soft bakery-style carrot muffins topped with a crunchy coconut oat crumble. Eggless, dairy-free and perfect for Easter or spring baking.

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Servings 6 muffins

Ingredients

  

Muffins

• 1 cup (140g) all-purpose flour
• 1/2 cup (100 g) superfine granulated sugar
• 2 tsp (8 g) baking powder
• ¼ tsp (1 g) baking soda
• 1/2 tsp (1 g) cinnamon
• Pinch nutmeg
• 1/4 tsp (1 g) salt
• 1/4 cup 2 tbsp (90 ml) melted refined coconut oil (cooled but still liquid)
• 1/4 cup 2 tbsp (90 ml) full-fat coconut milk
• 1/2 tsp Vanilla Extract
• 3/4 cup (60 g) finely grated carrot
• 2-3 tbsp chopped walnuts (optional)

Coconut Oat Crumble

• 3 tbsp (25 g) all-purpose flour
• 2 tbsp (25 g) brown sugar
• 2 tbsp (20 g) rolled oats (old-fashioned oats, not quick)
• 2 tbsp (10 g) unsweetened shredded coconut
• 2 tbsp (30 ml) melted refined coconut oil

Instructions

 

• Preheat oven to 425°F (220°C).
• Line 6 large muffin cups with paper liners.
• Prepare the coconut oat crumble.

  In a bowl, mix flour, brown sugar, oats and shredded coconut.

  Drizzle in the melted coconut oil and mix with a fork or your fingers until small crumbly clusters form. Set aside.

  If too dry, add ½ teaspoon oil at a time.

  If too wet, sprinkle 1 teaspoon flour.
• Whisk coconut oil, coconut milk and vanilla in a bowl.
• Add, flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until just combined.
• Fold in carrots and walnuts.
• Fill cups almost to the top.
• Add the crumble topping generously over each muffin, gently pressing some of the larger clusters onto the batter.
• Bake for bakery-style domes:

  – Bake at 425°F (220°C) for 5 minutes

  – Without opening the oven, reduce the temperature to 350°F (180°C)

  – Continue baking 15–17 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the muffins in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
– If your kitchen is cool, coconut oil can firm up – make sure all ingredients are room temperature.
– Use room temperature coconut milk so the coconut oil does not solidify
– Stir coconut milk well before measuring (fat separates in the can).

Video

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