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).