VEGAN CRUMBLE MUFFINS RECIPE BY TASTY

Vegan Crumble Muffins Recipe by Tasty image

Here's what you need: canola oil, vegan buttermilk, brown sugar, granulated sugar, vegan eggs, vanilla extract, all-purpose flour, baking powder, cinnamon, salt, chopped apple, vegan butter, brown sugar, granulated sugar, all-purpose flour, rolled oats, cinnamon

Provided by Luisa Campos

Yield 12 muffins

Number Of Ingredients 17

Previous Next

Ingredients

½ cup canola oil, or vegetable oil
½ cup vegan buttermilk, mix 1/2 cup of non-dairy milk, such as almond or soy, and 1/2 tsp of apple cider vinegar and rest for 10 minutes
½ cup brown sugar
¼ cup granulated sugar
2 vegan eggs, I used Bob's Red Mill Egg Replacer but you can use flax eggs or any egg replacer of your preference
1 ½ teaspoons vanilla extract
2 cups all-purpose flour, or gluten-free flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups chopped apple, or pear, or 1 cup cranberries or blueberries, or fruit of choice
3 tablespoons vegan butter, or coconut oil, melted
6 tablespoons brown sugar
1 tablespoon granulated sugar
½ cup all-purpose flour
2 tablespoons rolled oats
1 dash cinnamon

Steps:

Preheat your oven to 375° F (190°C) and line a muffin tin with paper liners or grease and flour.
In a bowl whisk oil, buttermilk, and both of the sugar until they are dissolved.
Mix in the eggs and the vanilla extract until they are well incorporated.
Separately, stir together flour, baking powder, cinnamon, and salt.
Mix the dry ingredients to the wet ones gradually until just combined, don't over mix.
Fold in the apples or the fruit of your choice.
Divide the batter in the muffin tin, use a ice cream scoop or a ¼ cup measurement.
For the crumble, mix the melted butter with the sugars, then add the flour, oats, and cinnamon. Mix it with a spoon or a fork if you want until crumble pieces form.
Top the muffins with the crumble mixture evenly.
Bake the muffins for 25 minutes or until a toothpick comes clean after inserted in the center of your muffins.
Allow muffins to cool before eating.

Nutrition Facts : Calories 283 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams

Comment
Leave a comment

syed alamin

[email protected]

These muffins are a great way to use up ripe bananas.

Ka'Ryhia Mason

[email protected]

I'm not a vegan, but I really enjoyed these muffins. They were delicious and satisfying.

Almaan Aleem

[email protected]

These muffins are perfect for a quick and easy breakfast or snack.

Mola Bux

[email protected]

I made these muffins with gluten-free flour, and they turned out great! They were just as moist and flavorful as the regular muffins.

Lillie Natasha Chalwe

[email protected]

These muffins were a bit too sweet for my taste, but they were still good.

Kekeletso Veronica

[email protected]

I wasn't impressed with these muffins. They were bland and dry.

Hey Brown

[email protected]

These muffins were really easy to make, and they turned out great. I'll definitely be making them again.

Suaznne milce

[email protected]

I loved the crumble topping on these muffins! It was so crunchy and flavorful.

Martins Fadahunsi

[email protected]

These muffins were a bit dry for my taste, but the flavor was good.

HUSKY

[email protected]

I've made these muffins several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.

hammad zain

[email protected]

These muffins were a hit! They were moist and flavorful, and the crumble topping was perfectly crunchy. I loved that they were vegan, so I could feel good about eating them.

Name

Message