Vegan Apple Crumble Muffins
These vegan apple crumble muffins are a hybrid of two classic Autumn desserts. A soft and moist apple cake with a crunchy oat streusel topping.
Servings 6 muffins
- 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
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!
- 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.