Topped with cinnamon crumble, these vegan apple crumble muffins are utterly delicious.
Moist and utterly delicious these vegan apple crumble muffins are topped with a crunchy and fragrant cinnamon crumble.
Ideal for breakfast, snack or dessert they can be enjoyed with coffee and tea. Nut-free they are also the perfect seasonal add-on to kids’ lunch boxes.
This is my first apple recipe of the season and looking at our apple tree’s bumper crop, I am going to have to be quite creative this autumn.
Apples are one of my favourite fruits so I always have a spare batch of my apple compote or a spare jar of apple chips. At this time of the year, I also like to go foraging for blackberries and make of few jars of my apple & blackberry jam that we can enjoy over winter.
How to make these apple crumble muffins
Muffins are always a big hit in our house and this recipe is no exception. I like to use some tarty cooking apples and balance the sweetness with raisins and cinnamon.
First of all, you will need to soak the raisins into boiling water and prepare the chia eggs. If you wish you can replace the 2 chia eggs with 2 flax eggs or with 2 organic eggs. They all work equally well here.
Second, you can make the crumble topping in a pan by melting some dairy-free butter and mixing in some flour, demerara sugar, jumbo porridge oats and cinnamon.
The rest of the recipe is very straightforward. All you have to do is sieve the dry ingredients together and then mix in the wet ingredients. Make sure you whisk the chia eggs with the oil, vanilla and non-dairy milk until there are no lumps and all is well combined.
The last step is to fold in the grated apples (I leave the skin on) and the drained raisins.
Once you have carefully divided the mixture between 12 muffin baking cases, you can top each muffin with some crumble. Bake the muffins in the oven for 20-25mins et voilà! Job done and ready to enjoy.
I hope you enjoy these vegan apple crumble muffins as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Apple Crumble Muffins [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 100 g raisins
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
- 200 g cooking apples (or Granny Smith)
- 125 g plain flour
- 125 g wholemeal spelt flour
- 150 g golden caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 75 ml vegetable oil
- 50 ml non-dairy milk
- 1 tsp vanilla extract
- 50 g dairy-free butter
- 50 g demerara sugar
- 50 g plain flour
- 40 g jumbo porridge oats
- 1 tsp cinnamon
- Boil some water in a kettle. Put the raisins in a bowl. Soak the raisins in boiling water.
- Prepare the chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Place 12 large paper baking cases in a muffin tin.
- Melt the dairy-free butter in a pan. When melted, mix in the other crumble ingredients. Set aside.
- Sieve the flours, golden caster sugar, baking powder, bicarbonate soda, cinnamon and salt in the large bowl.
- Whisk the chia eggs with the oil, vanilla and non-dairy milk. Mix well until there are no lumps and all is well combined.
- Add the chia mixture to the dry ingredients. Mix well.
- Drain the raisins. Grate the apples on the coarse side of a cheese grater. Mix the drained raisins and grated apples into the dough until all is well combined.
- Carefully spoon the mixture into each baking case in the muffin tin.
- Top each muffin with some crumble.
- Place in the oven for around 20-25mins until golden. Insert a skewer to check the muffins are cooked. The skewer should come out clean.
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