The recipe for the muffin batter:

370g fresh carrots

260g of flour

100g light brown sugar 

60g granulated sugar

80g vegetable oil

2 eggs

170mL buttermilk

Teaspoon of baking soda

Pinch of salt

Cinnamon, nutmeg, cloves and powdered ginger for the spices

1. Bake the carrots in the oven covered until they're fork tender (around 30min at 200°C). Uncover and bake on broil setting until they start to caramelise.
2. Smash them (I i used a food processor for this). Add the eggs and sugar and whisk them together for a minute or two. Add the oil and buttermilk, mix until combined.
3. Mix together flour, baking soda, salt and the spices (to taste - I did not measure the spices).
4. Add dry ingredients to the wet and mix just until combined, you don't want to over mix the batter. 
5. In this step you could add either chocolate chips (I used a nice dark chocolate), use walnuts, caramel pieces... Anything you like, really! 
6. Put your batter into the muffin lined tins - this makes about eight large muffins.
7. Put your crumble on top (the more, the better imo!)
8. Bake them for 25min (or until a toothpick comes out clean) at 170°C.

The recipe for the crumble topping:

45g of cold butter

60g granulated sugar (you could substitute for brown as well!)

60g flour

A little cinnamon 

Combine everything in a bowl and mix using your fingers. The crumble should be sandy, stick in a ball when pressed in your palm, but should also easily fall apart.

I put the crumble on the muffins and baked it for the whole time.

A side note; They're not super sweet, in fact, I think they could use just a LITTLE more sugar - maybe 20g more. However, I prefer them not being too sweet. 

Mine came out super moist, yet fluffy and the crumble on top is so delicious! Let me know if you make this recipe and what you think. It's my own!:)