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–+ servings
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Servings 14 servings

Ingredients
  

For Crumble Topping

  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour add an additional 2 Tbsps of flour
  • 3 Tbsp light brown sugar
  • 1/4 tsp ground cinnamon
  • 2 Tbsp Kate's Unsalted Butter, melted

For Muffins

  • 1 2/3 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup cane sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1 tsp kosher salt
  • 2 large eggs, beaten
  • 1/2 cup applesauce
  • 1/2 cup plain yogurt
  • 8 Tbsp Kate's Unsalted Butter, melted
  • 1 1/4 cups finely grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans

Instructions
 

  • Preheat the oven to 375 F.
  • Make the crumble topping: In a small bowl, stir together the oats, flour, sugar, and cinnamon. Add the melted butter and stir to combine. Set aside.
  • In a large mixing bowl, whisk together the flour, oats, sugar, baking soda, baking powder, spices, and salt.
  • In a small bowl, whisk together the eggs, applesauce, and yogurt. Fold in the melted and cooled butter and stir well. Fold in the carrots, raisins, and pecans.
  • Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble mixture on top.
  • Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Bake off remaining muffins. Store covered at room temperature for up to 2 days.