Vegan Apple Crisp Muffins
Ingredients
Topping
-
½
cup
white whole wheat flour
-
¼
cup
granulated cane sugar
-
¼
cup
brown sugar
-
⅓
cup
rolled oats
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
fine sea salt
-
5
tablespoons
cold vegan butter
Muffins
-
1
tablespoon
vegan butter
-
2
cups
small diced apples
-
1 ½
teaspoons
ground cinnamon
-
¾
cup
unsweetened non-dairy milk
-
¾
teaspoon
apple cider vinegar
-
1 ½
teaspoons
ground flax seeds
-
2
cups
white whole wheat flour
-
1
cup
brown sugar
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
⅛
teaspoon
freshly grated nutmeg
-
6
tablespoons
sunflower oil
-
2
tablespoons
unsweetened applesauce
-
2
teaspoons
vanilla extract
-
1
teaspoon
finely grated lemon zest
Instructions
- Preheat the oven to 400°F and prepare a muffin tin.
- Make the topping by mixing the dry ingredients and vegan butter until crumbly, then refrigerate.
- Sauté the diced apples with cinnamon until softened, then let cool.
- Combine non-dairy milk, apple cider vinegar, and flax seeds, and let sit for 5 minutes.
- Mix the dry muffin ingredients in a large bowl.
- Whisk the wet ingredients into the non-dairy milk mixture, then combine with the dry ingredients and add some sautéed apples.
- Portion the batter into muffin cups, top with remaining apples and oat topping.
- Bake for 20-25 minutes until golden brown and a knife comes out clean.
- Cool completely in the pan before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
8g
Total carbohydrates
42g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
You might also like