One Bowl Carrot Ginger Crumble Breakfast Muffins

If there was a breakfast food I could eat for life, it would be muffins! This recipe has a funny back story to it as I was filming. When I film, I like to have multiple takes to choose from when putting together the final video. I had forgotten about that after I doubled my milk measurements! Adding nearly 2 cups of whole milk versus 1 cup of milk because I wanted a second shot resulted in a runny batter. Laughing, “what the heck was I thinking?” All around, they turned out MUCH better than I imagined. My One Bowl Carrot Ginger Crumble Breakfast Muffins features fresh carrots, ginger root, spice, and a crumble that is non-negotiable. Let’s start!

Fresh Carrots and Ginger Root

Freshly grated carrots and ginger root are the foundation of flavors in these carrot ginger crumble breakfast muffins. Sure, it takes an extra step to grate the ingredients but the carrots add moisture – not like I need extra after my milk mistake- plus ginger adds spice. When I say spice I don’t mean heat, the spice I am talking about has pizazz. Ginger root is exceptional for our health, aids in reducing inflammation and greta for the gut! To peel ginger root, use the tip of the spoon and scrape down the side to reveal the guts. The smell will hit you in your face, don’t worry, it smells like a crisp yet cozy Fall day!

Gluten Free Substitution

Mostly everything you see on this website can be swapped for Bob’s Red Mill Gluten Free 1:1 Baking Flour. I have found that my recipes tend to bake a little quicker with the gluten free flour swap so I suggest reducing your baking time by 1 or 2 minutes. With these One Bowl Carrot Ginger Breakfast Muffins, you will want to remove them moments after your timer goes off. Why? They can overbake while still in the pan. The residual heat from a 425 degree fahrenheit oven will continue to bake the inside.

Dairy Free Milk Options

Whole milk is used in almost all of my baking recipes because of the fat content yielding in a richer taste and soft crumb. You will find when you swap milks, like brown sugars, the color of your baked item changes. In this case, whole milk provides lactose and sugar turning your baked items brown. You can use whatever milk you love best. Almond milk would be ideal because it is similar in fat content where oat milk is not. Add a squirt, like 5 drops haha to your milk to sour the milk and create a buttermilk type of liquid. This really tenderizes your baked goods! Note, I have yet to test this recipe with a dairy free milk!

Crumble Topping

A crumble topping is similar to a cinnamon streusel layer. You can see what I mean in my Coffee Cake With Crumble Topping And Cinnamon Swirl Filling. The difference is reduced butter and increased flour to create more textural experience rather than a soft filling. If you wanted to get fancy you can swirl the cinnamon filling into each muffin cup and then layer with a crumble! *Drooling* However, this was not the case with these muffins! I used my same crumble topping that I actually had left over from my coffee cake that I just folded peaches into and made a peach coffee cake! Find the recipe below- you won’t want to skip this step for your One Bowl Carrot Ginger Crumble Breakfast Muffins.

How To Store Carrot Ginger Crumble Muffins

I like to store half of these in a ziplock bag and place them in the freezer. An airtight container works just as well if you want to save your freezer bag to marinate your chicken for my favorite chicken tacos! They are best the day of but who eats a whole batch in a day?? I wouldn’t recommend keeping these out on the counter top because they may sour. Place in the fridge for up to 5 days. Enjoy!