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Vegan Oat & Apple Crumble-Top Muffins

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★★★★★

5 from 4 reviews

These delicious caramel apple muffins taste like gooey caramel apples – minus the mess! They’re vegan and freezer-friendly!

Ingredients

Scale
  • 1 + 3/4 cup (250 mL) all-purpose flour (or use 1 cup all-purpose flour + 3/4 cup whole wheat flour)
  • 3/4 cup (175 mL) quick-cooking rolled oats
  • 1 + 3/4 tsp (9 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 3/4 tsp (4 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) soy milk
  • 3/4 cup (175 mL) vegetabIe oil (or half oil, half applesauce)
  • 1 vegan egg (such as Ener-G Egg Replacer)
  • 2/3 cup (150 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla
  • 1 large apple, peeled, cored and diced

Topping

  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) chopped pecans
  • 1/4 cup (50 mL) whole wheat flour
  • 2 tbsp (25 mL) vegan margarine, melted
  • 1 tsp (5 mL) cinnamon

Instructions

  1. Topping: In bowl, stir sugar, pecans, flour, margarine and cinnamon; set aside.
  2. In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk soy milk, oil, vegan egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix – that leads to dense muffins!)
  3. Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Notes

Adapted from a recipe in Canadian Living Magazine

Find it online: https://vegangela.com/2010/10/05/vegan-caramel-apple-muffins/