Easy Vegan Apple Crumble Muffins {With Applesauce As An Egg Substitute}
These vegan apple crumble muffins are so quick and easy to make and they taste so good! Eggs are quite hard to get hold of at the moment so I used some jarred apple sauce as an egg substitute in my usual apple crumble muffin recipe and it worked brilliantly. It also makes this recipe vegan - but you couldn’t tell.
These apple crumble muffins are at their best when eaten fresh - on the same day you baked them when they have just cooled down. The paper cases come off much more easily when they’re cool. They’re perfect on their own, but you could eat them slightly warm with some ice-cream or custard.
If you follow me on Instagram you might have seem my boys making these as part of our #gourmetmumcookalong series - fun food tech lessons during the lockdown. You can find the video of my boys baking them on my Instagram story highlights. They’re perfect to make with kids.
This recipe makes 9 smallish muffins, but you could make 6 large ones if you prefer. Enjoy!
Easy Vegan Apple Crumble Muffins {With Applesauce As An Egg Substitute}
Makes: 9 small muffins (or 6 large one)
Hands On Time: 10 minutes
Baking Time: 15-20 minutes
INGREDIENTS:
For the crumble topping:
30g self-raising flour
20g caster sugar
20g unsalted butter (or dairy-free spread) room temperature
For the apple crumble muffins:
175g self-raising flour
50g light brown sugar
1 tsp ground cinnamon
125ml milk (or dairy free substitute)
50ml vegetable oil
75g apple sauce (from a jar)
METHOD:
Pre-heat the oven to 200 C / 180 fan / gas mark 6. Line a 12 hole muffin tin with 9 muffin cases ready for later.
Start by making the crumble topping. Mix all the ingredients for the topping in a bowl with your fingertips until it resembles coarse breadcrumbs. Pop in the fridge until ready to use.
Place all the dry muffin ingredients in a large bowl and use a whisk to mix them all together so they are really well combined. Make a ‘well’ in the centre of the dry ingredients.
In a jug or another bowl combine wet ingredients and pour into the ‘well’ of the dry ingredients.
Combine the ingredients together using a metal spoon. Stir until the ingredients are 'just' combined - do not overwork the mixture or you will end up with tough muffins.
Spoon the mixture evenly into the muffin cases. Sprinkle the crumble topping over each muffin ensuring the surface of each muffin is evenly covered.
Bake for around 15-20 minutes until the muffins are golden, well risen and have a slightly springy texture. A knife will come out with just a few crumbs when they’re done.
Leave to cool before serving. Apple crumble muffins are best eaten fresh on the day of baking.
