Recipe found on


For the Muffins:

1 cup grated carrot

3/4 cup maple syrup, room temperature

1/3 cup unsalted butter, melted

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 cup quick oats

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 pinch salt

For the crumble topping:

1/2 cup quick oats

1/3 cup finely chopped pecans

2 tablespoon maple sugar (or brown sugar)

2 tablespoons unsalted butter, softened

1/4 teaspoons cinnamon

1 pinch salt



Preheat oven to 350°F. Line a muffin tin with liners.

For the crumble topping: Combine the oats, butter, maple sugar, pecans, cinnamon and salt in a medium bowl. Using your fingers or a fork, mix until well combined. The mixture will be clumpy. Set aside.

For the muffins: In a large mixing bowl, whisk together the maple syrup (room temperature) and melted butter until well combined. Then whisk in the eggs, one-at-a-time, until well combined. Stir in the grated carrot and vanilla.

Sprinkle in the baking soda, flour, oats, cinnamon, nutmeg and salt. Stir until well combined.

Divide mixture into prepared muffins. Sprinkle the crumble topping on each one and bake 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Vegan substitutions: Butter can be substituted with extra virgin olive oil or vegan butter. If using vegan butter with salt, omit salt from the muffin recipe and topping recipe. Eggs can be substituted with flax eggs.