Carrot Crumble Top Muffins

A gluten free carrot cake style muffin with extra fruit and vegetables. The fruit puree adds to the natural sweetness and so allows you to reduces the added unrefined sugar as your taste buds adjust.

The crumble top adds a great texture and means they do not require a traditional frosting which are often loaded with extra sugars.



2 eggs

1tsp vanilla essence or paste

150ml of extra virgin olive oil or cold pressed rapeseed oil

60g (50ml) apple/pear puree/pumpkin

80-120g coconut palm sugar

50g arrowroot or tapioca flour

65g teff flour

65g brown rice flour

1½tsp baking powder

2tsp mixed spice

¼tsp fine sea salt or Himalayan pink salt

150g grated carrot (or chopped fine in a food processor)

100g grated courgette (or chopped fine in a food processor)

Crumble top

1tbsp buckwheat groats

1tbsp sunflower seeds

1tbsp pumpkin seeds

1tbsp coconut flakes

1tsp maple syrup


  1. Heat oven to 180°C .
  2. First make the crumble by pulsing all ingredients in a blender (or mini chopper) a couple of times to chop and mix till desired consistency and set aside.
  3. Cream eggs, vanilla, oil, puree and sugar with electric whisk or blender.
  4. In a separate bowl combine the flours, baking powder, spices and salt and mix well.
  5. Add the creamed ingredients and mix well before folding in the grated carrot and courgette.
  6. ¾ fill muffin cases and sprinkle with crumble top, gently pressing it into the mixture a little so that it sticks.
  7. Bake for 25 minutes until toothpick comes out clean.