Apple Muffins with Streusel

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Apple Muffins with Streusel

Healthy vegan apple muffins
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Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients:
  • 2 cups (300 g) whole wheat or spelt flour. Use buckwheat flour for gluten-free.
  • 2.5 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 2.5 tsp ground cinnamon
  • 2 tsp vanilla powder
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
Wet ingredients:
  • 2/3 cup unsweetened non-dairy milk
  • 2/3 cup date syrup or maple syrup
  • 1/2 cup unsweetened applesauce (blend 1 apple in a food processor)
  • 1 tbsp apple cider vinegar (ideally raw, cold-pressed with the mother)
Add-ins:
  • 2 medium apples, chopped into medium-sized cubes
Streusel:
  • 1/2 cup whole wheat, spelt or buckwheat flour
  • 1/2 cup mix of oats, and chopped pecans, walnuts, sunflower seeds and pumpkin seeds
  • 1/4 cup date syrup or maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp salt

Equipment

  • Muffin tray

Method
 

  1. Preheat the oven to 190 C / 375 F. Line a 6-cup or 12-cup muffin tray with paper or silicone muffin cups.
  2. Mix all of the dry ingredients together in a bowl until combined.
  3. In a separate bowl, combine all of the wet ingredients together.
  4. Add the dry ingredients to the wet ingredients. Use a a rubber spatula to scrape the the sides and bottom of the bowl until everything is combined. Do not overmix.
  5. Chop the apples into small cubes. Add the apples to the batter and gently fold to combine.
  6. In another bowl, mix all of the streusel ingredients together except the date syrup/maple syrup. Now add the syrup and mix until all of the flour is incorporated. Use a fork or your hands to break up the topping into crumbles.
  7. Fill the muffin cups to the top with the wet batter. Use your hands to crumble the streusel onto each muffin.
  8. 7 Bake for 20 – 25 minutes if using a 12-cup muffin tray, or 40 minutes for a 6-cup tray. The muffins are done when you can insert knife into the centre of one and pull it out without any wet batter on the it.
  9. Let the muffins cool before serving.

Notes

Once completely cooled, store muffins in an airtight container. You may wish to place kitchen paper above and below the muffins to absorb any moisture. They should keep well for 3 days, or you can freeze them.

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