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Carrot Muffins

These magnificent muffins are sure to satisfy even the most hard-to-please sweet tooth! Three carrots out of three! 


  • 2 cups all-purpose flour 
  • 1 cup packed brown sugar 
  • 1 crumbled Almond Crunch Wholesome Bar 
  • 2 ½ tbsp baking powder 
  • 2 tsp ground cinnamon 
  • ½ tsp ground nutmeg 
  • ½ tsp ground ginger 
  • Pinch of salt 
  • 1 ½ cups grated and chopped up carrot (roughly 3 medium carrots) 
  • ¾ cup non-dairy milk 
  • ¼ cup canola or vegetable oil 
  • 1 tsp vanilla 


     Oat crumble topping: 

    • ½ cup brown sugar 
    • ½ cup melted vegan butter 
    • 1 tsp cinnamon  
    • 1/3 cup whole oats 



    1. Preheat oven to 350 degrees 
    2. Whisk together all dry ingredient in a large bowl. 
    3. In a smaller bowl, whisk together all wet ingredients. 
    4. Grate carrot into thin slices and then chop into smaller pieces. 
    5. Add wet ingredients into dry followed by the carrot pieces. 
    6. Fold together until combined – it may seem dry, but the carrots moisture will start soaking up the dry ingredients while mixing.  
    7. Scoop batter into a lined muffin tin, filling the cups to the top. 
    8. Mix together all crumble topping ingredients and sprinkle over each muffin. 
    9. Bake until a toothpick comes out of the center of a muffin clean. 

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