Apple Crumble Muffins

Apple Crumble Muffins

Ingredients

Makes 12 muffins

Batter

1 ¼ cups / 5.3 oz / 150 gr whole wheat flour

½ cup / 5 oz / 140 gr unsweetened applesauce

⅓ cup / 3.9 oz / 110 gr firmly packed brown sugar

1 flax egg (or 1 free-range egg)

1 ¼ cups / 5.3 oz / 150 gr peeled, diced apples

½ cup / 125 ml soy buttermilk* (or regular buttermilk)

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon fine grain sea salt

Topping

¼ cup / 1.7 oz / 50 gr firmly packed brown sugar

6 tablespoons steel cut oats

¼ cup / 2 oz / 55 gr coconut oil (or butter), melted

1 teaspoon cinnamon

*To get soy buttermilk, you just need to add one tablespoon of white vinegar or lemon juice to a cup of soymilk and let sit for 10 minutes.

Directions

Preheat oven to 325°F (165°C) and place a rack in the middle. Line muffin pan with paper liners (or grease and flour).

In a medium bowl whisk sugar, flax egg and applesauce. Add baking soda, salt and vanilla and stir to combine.

Add flour and buttermilk to applesauce mixture (alternating between the flour and buttermilk) and mix until just combined. Fold in diced apples.

Divide batter among muffin cups (I used an ice-cream scoop).

To make the topping combine all of the ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle generously over the batter in the cups.

Bake muffins for 30 minutes or until top springs back when touched.

Cool in pan on a rack for 15 minutes then remove from the pan.