Apple Cinnamon Crumble Muffins

What’s not to like about muffins?  Beautifully simple with just the right amount of sweetness for a special breakfast. They come in the perfect little serving size to grab and go and come in pretty much any flavor you can imagine.

These are by far the best vegan muffins I’ve aver made – actually, these are the best muffins I’ve ever made, period. They are made with whole wheat flour and get a delicious apple flavor from both applesauce and shredded apples. This recipe can also be easily doubled to make 12 muffins.

Apple Cinnamon Crumble Muffins

 

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Vegan

Yield: 6 muffins

Ingredients

• 1/4 cup + 2 tablespoons soy milk
• 1/4 teaspoon apple cider vinegar
• 1/2 cup unsweetened applesauce
• 1 1/2 tablespoons canola oil
• 1/4 cup packed brown sugar
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup shredded apple

For the Crumble Topping

• 1/4 cup old fashioned oats
• 1 tablespoon brown sugar
• 2 teaspoons coconut oil, melted
• Dash cinnamon

Instructions

1. Preheat oven to 350° F. Lightly grease or line a muffin tin. Combine soy milk and apple cider vinegar and let sit for at least 1 minute. Combine topping ingredients until a crumbly mixture is formed.
2. Whisk soy milk mixture, applesauce, canola oil, and brown sugar until combined.
3. Stir together the flours, baking powder, baking soda, spices, and salt. Fold into wet mixture until just combined. Fold in apples.
4. Scoop mixture evenly into lined or greased muffin tin and top with crumble. Bake 28-30 minutes until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information

Serving size: 1 muffin Calories: 120 Fat: 6g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 6g Sodium: 640mg Fiber: 1g Protein: 2g Cholesterol: 0mg

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