https://thefirstmess.com/2020/07/08/vegan-crumble-muffins-recipe/?utm_source=emailoctopus&utm_medium=email&utm_campaign=Saturday+Sun+04.20.2024#recipe
TOPPING:
¼ cup pecan halves, chopped
2½ tablespoons coconut palm sugar
½ teaspoon ground cinnamon
1½ teaspoons cold vegan butter
MUFFINS:
½ teaspoon apple cider vinegar
1 teaspoon ground flax seed
½ cup non-dairy milk
1½ cups white whole wheat flour
⅔ cup coconut palm sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
¼ cup neutral-tasting oil such as sunflower, refined coconut or avocado
1½ tablespoons unsweetened apple sauce
2 teaspoons vanilla extract
1 teaspoon orange or lemon zest, optional
1½ cups chopped strawberries
Functioneert heel goed en lekker. Kan ook als traybake. Heb dubbele hoeveelheid gemaakt en daarmee 12 muffins + 1 traybake
Preheat the oven to 400°F. Lightly grease 9 cups of a standard size muffin tin and set aside.
Make the topping. In a small bowl, whisk together the chopped pecans, coconut palm sugar, and cinnamon. Add the vegan butter to the bowl and mix it in with your fingers, breaking up the bits of butter and working them into the sugar and pecans. Once you have a sandy texture, set aside in the refrigerator.
Make the muffins. In a small bowl, combine the apple cider vinegar, ground flax seed, and non-dairy milk. Give it a quick stir and let the mixture thicken for 5 minutes or so.
In a large bowl, whisk together the white whole wheat flour, coconut palm sugar, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together the non-dairy milk and flax seed mixture, oil, applesauce, vanilla, and citrus zest (if using). Once combined, add the liquid mixture to the large bowl with the dry ingredients. Add the chopped strawberries as well. Stir the batter together with rubber spatula until JUST combined. There should still be a few little dry flecks of flour in the batter. This is fine!
Using a ⅓ cup measure, portion the batter out into the 9 greased muffin cups. Retrieve your crumble topping from the fridge and sprinkle it evenly over the top of each muffin. Fill the the remaining 3 empty muffin cups up to the halfway point with water. This step just ensures even weight and moisture distribution! It's optional if you're feeling lazy ;)
Bake the strawberry crumble muffins for 20-25 minutes or until a toothpick/paring knife poked into the center of one comes out clean. Let the muffins cool completely in the pan before eating.