Vegan Apple Muffins
*Muffins:*
- 2 flax “eggs” (2 tablespoons ground flax meal + 5 tablespoons water)
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup unsweetened applesauce
- ¼ cup nondairy milk
- 1 tablespoon vanilla extract
- ½ tablespoon apple cider vinegar
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour (or gluten-free 1:1 flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup peeled and diced apple
- ¾ cup finely chopped walnuts
*Topping:*
- ½ cup old-fashioned whole rolled oats
- ⅓ cup brown sugar
- 2 tablespoons vegan butter (melted)
- ¾ teaspoon cinnamon
- Preheat the oven to 350°F/175°C. Line muffin tins with liners.
- Mix flax meal and water; set aside to thicken for 10-15 minutes.
- Prepare the topping by combining oats, brown sugar, melted butter, and cinnamon. Set aside.
- In a large bowl, blend oil, applesauce, milk, vanilla, apple cider vinegar, and both sugars until well combined.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir flax eggs into the wet ingredients. Add the dry mixture, then fold in apples and walnuts.
- Scoop batter into liners, filling just over ¾ full. Top each muffin with oat topping.
- Bake for 25-27 minutes, or until a toothpick comes out clean.
- For baking, use Honeycrisp, Granny Smith, or Pink Lady apples.
- Use ground flax meal for the flax egg, letting it thicken for 10-15 minutes.
- Press the streusel into the muffin batter gently to avoid mess when eating.
**Storage:**
- Store leftovers in an airtight container for up to 4 days at room temperature or in the refrigerator after complete cooling.
- Freeze in an airtight container for 3-6 months. Reheat in the microwave for 30 seconds.
**Mini Muffins:**
- If using a mini muffin tin, start checking for doneness between 10-15 minutes. Enjoy these mini delights!
