Carrot Banana Crumble Muffins

I may have a bit of a muffin obsession. I’ll tell you why. I love that I have an amount. On Shabbat, it makes eating desserts much simpler. OK I can have one muffin, and it’s all mine, and that makes it that much more satisfying. If I am limited to a slice of cake, it doesn’t seem fair and I just want more and more. Anyone get me?!

Ok so let’s just chat about these beauts for a second. I have had many taste testers over the past few months as I’ve been constructing new recipes, and this is hands down the one that every single person loved the most. I did a combo of carrot and banana simply because I didn’t have enough of either when I created the recipe, but I’m pretty confident that all carrot or all banana will be just as delicious. But I do have to say this flavor combo is pretty amazing.

So without further ado… Here’s the recipe

Recipe Title
Carrot Banana Crumble Muffins
Recipe Servings
Twelve Muffins
Recipe Ingredients Title
Ingredients
Recipe Ingredients List
2 medium carrots, peeled, chopped and boiled till soft
1 ripe over-ripe banana
2/3-cup maple syrup or honey
2 eggs
¼ cup grapeseed oil
1 tsp baking soda
½ tsp salt
1 ¼ cup whole spelt flour*

Crumb topping:
¼ cup spelt flour
¼ cup coconut sugar**
2 tbsp grapeseed oil***

Recipe Ingredients Instructions
1. Preheat oven to 180°c
2. Peel and chop the carrots. Place in a pot with water and allow to simmer for around 20 minutes or until a fork can easily be inserted into the carrot pieces.
3. Mash the banana and boiled carrots together. Then add the maple syrup, eggs, and grapeseed oil.
4. In a separate bowl (or just right on top) add flour, baking soda and salt. Stir to incorporate into the wet ingredients.
5. Make the crumb topping by combining all the ingredients. The consistency will be pretty sand like because of the coconut sugar, but don’t fear, it’s completely normal!
6. Distribute the batter up into 12 lined muffin tins, and top each with a bit of the crumb topping. No need to press the crumb topping in, it will melt in as it bakes

7. Bake at 180°c for 20-25 minutes, until the tops begin to brown
8. Cool in baking dish for 5 minutes before transferring to a cooling rack. Allow to cool completely before indulging
9. Can be stored in an airtight container for 4-5 days, and freezes up to one month

Notes:
*I used whole spelt flour for this recipe and it turned out amazing, but white flour should also work well
**if you don’t have coconut sugar on hand, you can swap with brown sugar
*** if you want this to be absolutely out of this world and are ok with a dairy option, def sub with some melted butter!