Bakery-Style Carrot Muffins with Coconut Oat Crumble
Eggless & Dairy-Free – Perfect for Easter or Spring Baking
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.
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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