Vegan Apple Crumb Muffins

• Apple Mixture
• maple syrup↗1 tablespoon
• apples, core, peeled and diced (crisp varieties work best)↗2
• canola oil↗1 tablespoon
• ground cinnamon↗1⁄2 teaspoon
• grated nutmeg↗1⁄4 teaspoon
• Crumb topping
• unbleached all-purpose flour↗1 1⁄4 cups
• uncooked rolled oats↗1 cup
• sucanat↗1⁄2 cup
• coconut butter or 1/4 cup vegan margarine↗1⁄4 cup
• vanilla extract↗1⁄2 teaspoon
• ground cinnamon↗1 teaspoon
• grated nutmeg↗1⁄4 teaspoon
• sea salt↗1 pinch
• Dry ingredients
• teaspoons baking powder↗2
• teaspoons baking soda↗2
• cups unbleached all-purpose flour↗2
• cups whole wheat flour↗1 1⁄2
• teaspoons ground cinnamon↗2
• teaspoon ground ginger↗1
• Wet ingredients
• cups canola oil↗1 1⁄4
• cups maple syrup↗1 1⁄2
• tablespoons vanilla extract↗2
• teaspoon sea salt↗1
• tablespoons apple cider vinegar↗2
• cups water↗1 1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F. Lightly oil the bases of 24 muffin tin compartments. Set aside.

2. 2

   In a saucepan, cook the ingredients for the apple mixture over a med heat for 4-5 minutes, until just slightly softened.

3. 3

   Stir together ingredients for the Crumb topping in a med size bowl. Be careful to not overmix. Set aside. In a seperate large bowl, mix dry ingredients. In a third bowl, mix wet ingredients.

4. 4

   Add wet ingredients to dry and gently mix until just combined. Gently fold in apple mixture to the batter. Be carefult o not over mix as you will lessen the leavening.

5. 5

   Fill in muffin tins 3/4 of the way full. Sprinkle each with crumb topping- abt. 1 tbs.

6. 6

   Bake for 18-22 minutes, turning the pans halfway through the baking process. Muffins are done when a toothpick comes out clean.