Carrot Apple Crumble Muffins

Is there anything better than a freshly baked muffin on a Sunday morning?

I adore Minimalist Baker – her recipes are so easy, simple and delicious. I love that she packs some hidden fruits and veggies here and there too!

I’ve been making her 1 Bowl Carrot Apple Muffins for a while now and I wanted to try something new with them. I love a good crumble and I thought that these would be perrrrfect with a little added love on top. These are the perfect morning snack or afternoon treat – I love adding a little peanut butter on top for a bit of protein.

You can pop over to her page to follow the recipe exactly – otherwise I’ve noted it below with a few of my substitutions! Enjoy!

Ingredients
1 1/2 flax eggs
1/4 cup coconut oil, melted and cooled
1 mashed ripe banana
1/4 cup maple syrup
1/2 cup grated apples
1/2 cup coconut sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup oat milk
1 cup grated carrots
2/3 cup rolled oats
1/2 almond flour
1 cup flour of choice (I used whole wheat flour, but feel free to sub in a gluten free alt)

For the crumble
2 tbsp coconut oil, melted
1/3 cup almond flour
2 tbsp coconut sugar
2 tbsp rolled oats
1 tsp cinnamon

Instructions
In a large bowl, make the flax eggs by combining 1.5 tbsp flaxseed meal with 3 tbsp water, mix together and let sit for a few moments.
Preheat the oven to 375 degrees and line 12 muffin tins or simply grease them with coconut oil.
To the flax eggs add: mashed banana, maple syrup, coconut oil, and whisk.
Next add: grated apples, coconut sugar, baking soda, salt, cinnamon, and whisk.
Then add: oat milk and carrots – stir to combine.
Add the oats, almond meal, flour, and stir.
Divide among the muffin tins.
Next, combine all ingredients for the crumble in a small bowl and mix. Top each muffin with a heaping spoonful.

Bake for 27-35 minutes. Cool, and serve! After fully cooled, store in an airtight container at room temp to keep fresh for a few days – or freeze for future enjoyment!