Скачать или смотреть Bakery-style vegan carrot muffins 🥕 Eggless and dairy-free topped with a crunchy coconut oat crumble

Celebrate spring with these bakery-style vegan carrot muffins. They are eggless, dairy-free, soft inside and topped with a golden coconut oat crumble for the perfect crunchy finish.

Made with coconut oil, coconut milk, fresh grated carrots and warm cinnamon, these muffins are ideal for Easter brunch, spring gatherings or a cosy weekend bake.

If you love easy homemade baking, this recipe is simple, reliable and full of flavour.

🌱 Full printable recipe: https://shirleycooking.com/bakery-sty...

📝 Ingredients (Muffins):
• 1 cup (140 g) All-Purpose Flour
• ½ cup (100 g) Superfine Granulated Sugar
• 2 teaspoons (8 g) Baking Powder
• ¼ teaspoon (1 g) Baking Soda
• ½ teaspoon (1 g) Cinnamon
• Pinch Nutmeg
• ¼ teaspoon (1 g) Salt
• ¼ cup + 2 tablespoons (90 ml) Melted Refined Coconut Oil (cooled but still liquid)
• ¼ cup + 2 tablespoons (90 ml) Full-Fat Coconut Milk
• ½ teaspoon Vanilla Extract
• ¾ cup (60 g) Finely Grated Carrot
• 2-3 tablespoons Chopped Walnuts (optional)

📝 Coconut Oat Crumble:
• 3 tablespoons (25 g) All-Purpose Flour
• 2 tablespoons (25 g) Brown Sugar
• 2 tablespoons (20 g) Rolled Oats (old-fashioned, not quick oats)
• 2 tablespoons (10 g) Unsweetened Shredded Coconut
• 2 tablespoons (30 ml) Melted Refined Coconut Oil

🎥 More recipes:
▶ Vegan Carrot Cupcakes: https://shirleycooking.com/vegan-carr...
▶ Apple Oat Muffins: https://shirleycooking.com/apple-oat-...
▶ Vegan Sweet Potato Muffins: https://shirleycooking.com/vegan-swee...

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