Step 1

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

Step 2

Add all the dry ingredients to a large bowl and mix until there are no more lumps. Add all the wet ingredients and mix until just combined.

Step 3

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 cup (check the reference images above, note 2).

Step 4

Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.

Step 5

Generously sprinkle the crumb topping onto your muffins.

Step 6

Bake the muffins for 20-25 minutes or until you can insert a toothpick in a muffin and it comes out clean. These muffins are very moist so a few crumbs on your toothpick are fine.

Step 7

Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot) then place them on a cooling rack.

Step 8

Enjoy the vegan carrot muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.

Step 9

Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.