Vegan Apple Crumb Muffins
 
Prep time
Cook time
Total time
 
Fresh picked autumn apples are especially good in these muffins. But you can enjoy them any time by substituting whatever fruit is in season. Any type of chopped nuts may be used in place of the walnuts as well.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
Crumb Topping
  • ¼ cup all-purpose flour
  • ¼ cup organic sugar
  • ¼ cup old fashioned oats
  • ¼ cup chopped walnuts
  • Pinch ground cinnamon
  • 2 tablespoons oil
Vegan Apple Muffins
  • 1 cup dairy-free milk beverage
  • 2 teaspoons apple cider vinegar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup organic sugar, or more for a sweeter version
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Pinch ground cinnamon
  • 1 cup oil
  • 1 large apple, diced (about 1 cup)
Instructions
Crumb Topping
  1. In a small bowl, whisk together the flour, sugar, oats, walnuts, and cinnamon.
  2. Drizzle in the oil and whisk until moist and crumbly.
Vegan Apple Muffins
  1. Preheat your oven to 450ºF, and line a muffin tin with 12 paper cupcake liners.
  2. In a small bowl, whisk together the soy milk and vinegar and set aside. It will curdle slightly, so whisk it a couple of times, including just before using.
  3. In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and optional ground spice.
  4. Make a well in the center of the dry ingredients and pour in the canola oil and the soymilk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit.
  5. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
  6. Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean.
  7. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle.
  8. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature.
  9. Store any leftovers in an airtight container in the refrigerator.
Notes
This recipe was reprinted with permissions from The Blooming Platter, a seasonally focused vegan cookbook.
Nutrition Information
Serving size: 1 muffin Calories: 329 Fat: 22.7g Saturated fat: 2.8g Carbohydrates: 30.5g Sugar: 14.6g Sodium: 199mg Fiber: 1.8g Protein: 2.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-apple-crumb-muffins