Apple Carrot Streusel Muffins
These are a twist on our Fall Apple & Carrot Oat Muffins — same cozy, spiced base, but made with yogurt for a little extra protein and finished with a buttery walnut streusel on top. The mix of ginger, cinnamon, nutmeg, and cloves gives them that perfect fall flavor, and the crunchy topping takes them a little closer to a treat. Soft, lightly spiced, and just as good for a grab-and-go breakfast as an afternoon snack. Enjoy!
Ingredients
1¾ cup all-purpose flour
½ cup rolled oats
½ cup coconut sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
1 tsp ground ginger
1½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup avocado oil
2 eggs
2 tbsp honey
1 cup plain yogurt
2–3 tbsp water, if needed
2 tsp vanilla extract
1 large apple, diced
1 carrot, shredded
Walnut Streusel Topping
½ cup walnuts, chopped
2 tbsp butter, melted
1 tbsp coconut sugar
½ tsp cinnamon
pinch of nutmeg
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Instructions
Preheat: Preheat the oven to 400°F. Grease or line a 12-cup muffin pan with paper liners.
Mix dry ingredients: In a large mixing bowl, combine the flour, oats, coconut sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt.
Whisk wet ingredients: In a separate medium bowl, whisk together the avocado oil, eggs, honey, yogurt, and vanilla. Stir in the diced apple and shredded carrot.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. If the batter looks dry or thick, stir in the water a tablespoon at a time until it comes together.
Make the streusel: In a small bowl, stir together the walnuts, melted butter, coconut sugar, cinnamon, and nutmeg until the walnuts are coated.
Assemble: Divide the batter evenly among the muffin cups, then spoon the walnut streusel over each one.
Bake: Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 12–15 minutes, until the muffins are puffed and golden.
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Yogurt Swap: This version uses plain yogurt in place of applesauce for a little protein and tang. Yogurt is thicker, so the batter can come out drier — if it looks stiff, add water a tablespoon at a time until it folds together smoothly. Applesauce works beautifully too if that's what you have on hand.
Coconut Sugar: We use Madhava Coconut Sugar occasionally in place of brown sugar for a less-refined option with a lovely caramel note. It has a lower glycemic index than white or brown sugar and swaps in one-to-one, so it's an easy upgrade in most baked goods. It bakes a touch darker, so don't be surprised if your muffins turn a deeper golden-brown.
Storage Tip: These muffins hold up surprisingly well! We kept these in a sealed bag at room temperature for about a 4-5 days, and they stayed moist and flavorful the whole time. We like to use eco-friendly bags. Here are our favorite brands:
Muffin Liners: We use eco-friendly, unbleached muffin liners. They make cleanup easier and are perfect for grab-and-go breakfasts in the morning. Plus, using liners helps keep muffins soft and prevents sticking without any extra oil or spray. Here is our go-to brand: If You Care Unbleached Baking Cups
Choosing Flours: When baking, we always use unbleached flour. Many flours on the market today have been stripped of nutrients and then "enriched" with added vitamins, which doesn't compare to the real thing. We used all-purpose here, but a whole wheat blend works beautifully too. Ancient grain flours, like einkorn and spelt, are some of our favorites — they have a lower gluten content, making them easier to digest, and retain their natural nutrients. For everyday baking our go-to is King Arthur. Organic is ideal, but even their non-organic flours are far superior to typical bleached, nutrient-stripped store brands. As always, check the ingredients — your flour should be 100% wheat. Here are some of our favorite flours:
Want a deeper dive? Check out our Grains & Flours Guide for more on choosing quality flour.
Avocado Oil: We love using avocado oil in place of canola or vegetable oil in baked goods. It's rich in heart-healthy fats and has a neutral flavor that works great in baked goods, unlike olive oil which can sometimes be overpowering. Our favorite: Chosen Foods 100% Pure Avocado Oil
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