Vegan Apple Crumble Muffins
Let’s talk apples. Apple pie, crumble, cake, you name it, I’ll eat it. So naturally I had to combine two of my favourite apple-based desserts into one happy medium! And let me tell you, crumble-topped muffins are a strike of pure genius: a fluffy spiced apple cake with an oaty crumble topping. Swoon!
Why You’ll love this recipe:
- It’s Vegan (and therefore egg-free!)
- The perfect Autumn/ Fall bake
- It’s topped with struesel!
What ingredients do I need to make vegan apple crumble muffins?
- Apples. For obvious reasons. I actually use two forms of apple here: grated fresh apple, and applesauce. I like to use pink lady apples in these muffins, as they are delightfully sweet and give the cake a soft texture. You can use cooking apples in this recipe, but the result will be less sweet and the apple may not fully cook, as the muffins have a short cooking time.
- Sunflower Oil. A key ingredient of muffins and it’s what makes a muffin different to a cupcake, which usually has some form of butter. It’s also what makes these muffins just that little bit more acceptable to have for breakfast 🙂
- Soft Brown Sugar. Soft brown sugar gives these muffins a beautifully soft texture, and a subtle caramel flavour.
- Flour + Baking Powder.
- Spices. It wouldn’t be an Autumn bake without spices, would it? Cinnamon takes centre stage here, aided by nutmeg and ginger to boost the cosy flavours.
- Crumble. Okay, so this isn’t so much an ingredient as it is a mandatory addition to this recipe. Did you read that, it’s MANDATORY. My crunchy streusel topping is made with just 4 ingredients: flour, sugar, oats, and coconut oil.
How to make Vegan Apple Crumble Muffins:
- Mix together the applesauce, sunflower oil, and brown sugar in a bowl.
- Gradually fold in the dry ingredients (self-raising flour, baking powder, and spices) to the wet. Do not overmix the muffins or they will become claggy.
- Stir in the grated apple (photo 2)
- Prepare the crumble in a medium bowl, by mixing together the ingredients with your fingers. You want to press the flour and butter between your fingers to create a flaky texture.
- Divide the muffin mixture between 6 muffin cases, and top with the crumble (photo 3)
- Bake for 20-25 minutes until the crumble is golden. Leave to cool slightly before enjoying warm!
Recipe tips & variations:
- Make sure that you use rolled oats, as opposed to porridge oats, for the crumble topping. Rolled oats are a larger form of the oat, and hence give the topping more texture.
- Likewise, make sure that the sugar in the crumble is white sugar. White sugar is more stable and gives the topping a delightful crunch.
- These muffins will keep in an airtight container for up to 5 days.
If you feel like treating a friend (or yourself) this Autumn, make them these apple crumble muffins. And if you would like to make a certain little Shivani very happy too, please do tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated on Pinterest and Facebook – I hope to see you there!
More baking recipes to try:
- Bakery-style blueberry muffins
- Orange and rose polenta cake
- Vegan peanut butter brownies
- Polish apple cake (Recipe from Electric Blue Food)
Vegan Apple Crumble Muffins
Ingredients
- 100 grams Apple Sauce
- 50 ml Sunflower Oil
- 50 grams Brown Sugar
- 100 grams Self-Raising Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1 Small Apple peeled + grated
For the crumble:
- 30 grams Plain Flour
- 30 grams Rolled Oats
- 20 grams Coconut Oil
- 20 grams Caster Sugar
Instructions
- Preheat the oven to 180 degrees. Line a muffin pan with 6 muffin cases and set aside.
- In a large bowl mix together the applesauce, sunflower oil and brown sugar with a wooden spoon.
- Gradually add the flour, baking powder, and spices to the bowl, folding the mixture after each addition. Stir in the grated apple.
- Divide the muffin mixture between the 6 muffin cases. Prepare the crumble in a small bowl by mixing together the ingredients with your fingers. Divide the crumble mixture evenly on top of the muffins.
- Bake in the preheated oven for 20-25 minutes until the crumble is slightly golden. Leave to cool slightly before enjoying!
Shivani’s Tips
- The weight of my grated apple was 70 grams. If you have somewhere in the region of 60-80 grams this is fine, but make sure to adjust the baking time as necessary to account for a slightly wetter/drier batter.
- The muffins are best enjoyed warm from the oven, but will keep in a covered container for up to 5 days.
Did you make this recipe?
Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!
I have a potluck coming up next weekend..I think this is what I will take.. 🙂
How sweet of you! I hope you like them 🙂
These muffins are calling my name! The perfect fall breakfast!
Muffins for breakfast…I like your thinking!
I just went apple picking with the family, and now we have WAY to many apples haha! Great time to do some baking, and these look delicious!
YAY this would be perfect! Thank you for the kind words, I hope you like these!
You had me at apple crumble! I have an abundance of fresh apples right now since we went apple picking a few weeks ago. Perfect recipe to use some of them!
Hehe glad you approve! A surplus of apples is never an issue! hope you enjoy! x
I love all things pumpkin this time of year, but apples still hold a special place in my heart. I have some friends with food sensitivities, and these would be perfect to make for them.
Confession time: I’ve never tried pumpkin! but I’m glad to hear you love apples as much myself! I hope your friends like these x
Is there anything better for a cool, fall breakfast?! These are seriously perfect, and it’s always so cool to me to see how vegan baked goods hold together without a single egg! Fabulous – especially the crumble. I will definitely be making these.
Yes muffins for breakfast sounds perfect – how did this not cross my mind?! I used to bake a lot with eggs before I went vegan as I thought they were essential, but all you really need to substitute is mashed banana/applesauce for richness and a little extra baking powder for rise! I hope you enjoy these Savannah! x