Vegan Carrot Muffins
  1. Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with liners.

  2. Add all the dry ingredients to a large bowl and mix until well combined and evenly distributed.

  3. Add all the wet ingredients (including the optional walnuts) and mix until just combined.

  4. Use an ice cream scoop or a spoon to divide the batter into your muffin pan. The muffin batter should be close to the top of each cavity.

  5. Add all ingredients for your crumb topping to a medium bowl. Mix with a spoon or your fingertips until the mixture is combined, flaky and crumbly.

  6. Generously sprinkle the crumb topping onto your muffins.

  7. Bake the muffins for 20-25 minutes or until you can insert a toothpick into one and it comes out clean.

  8. Allow the muffins to cool in the muffin pan for 15 minutes then place them on a cooling rack.

  9. Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container.

Course🥞Breakfast

Diets🌱Vegan...

Category🧁Muffin

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

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