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Carrot Crumble Breakfast Muffins


  • 1 egg
  • 1/4 cup protein world coconut oil, melted
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 tsp sea salt
  • 1.5 tsp bicarbonate soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk, unsweetened
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup + 2 Tbsp ground almonds
  • 1/4 cup raw walnuts (chopped) for topping
  • For the frosting (optional)
  • 5 tbsp Cream cheese
  • 1 tsp vanilla extract
  • Icing sugar

Nutritional Info

  • Per serving
  • Calories 183
  • Protein 4g
  • Carbohydrates 23g
  • Sugar 11g
  • Fibre 6g
  • Fat 8g


  • Preheat oven to 200 C and lightly grease a muffin tin.
  • Add the egg, mashed banana, agave or maple syrup, coconut oil and whisk to combine.
  • Next add applesauce, brown/coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
  • Add almond milk and stir, then the grated carrot and combine.
  • Add oats, almond meal, almond or coconut flour and stir.
  • Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  • Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey!
  • Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  • Mix up the frosting ingredients and smother over the muffins
  • Enjoy!
  • Makes 12

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