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.
Course Dessert
Cuisine American, baking, vegan
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 6muffins
Calories 280kcal
Author Shivani Raja
Ingredients
100gramsApple Sauce
50mlSunflower Oil
50gramsBrown Sugar
100gramsSelf-Raising Flour
3/4tspBaking Powder
1/2tspGround Cinnamon
1/4tspGround Nutmeg
1/4tspGround Ginger
1Small Applepeeled + grated
For the crumble:
30gramsPlain Flour
30gramsRolled Oats
20gramsCoconut Oil
20gramsCaster 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!
Notes
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.