APPLE CINNAMON MUFFINS (VEGAN & GLUTEN-FREE)

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Loaded with Apples and a sweet Crumble topping, you won’t believe these fluffy Apple Cinnamon Muffins are Vegan, Gluten-Free, and Refined Sugar-Free!

My mouth instantly starts to water when I think of Apple Cinnamon Muffins. I mean, that fluffy (apple-studded) muffin base combined with a crispy, crunchy Crumble topping? That’s pretty much a match made in heaven.

These Apple Cinnamon Muffins aren’t as indulgent as your classic bakery muffin, but are just sweet enough to satisfy. I love to grab a couple of these in the morning for a grab-and-go breakfast, but I also love to heat them up if I have the extra time. Bonus points if you serve them with a side of fresh fruit and/or a dollop of nut butter!

INGREDIENTS

For the Muffins:

2 tbsp Ground Flax + 5 tbsp Water
1 cup Soy Milk + 1 tbsp ACV for buttermilk
3 cups Oats, blended into flour
1 tbsp Cinnamon
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¾ cup

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Coconut Sugar

1 tsp Vanilla Extract

¼ cup Unsweetened Applesauce

1 1/2 cup small Granny Smith Apples, cut into ½” pieces

For the Crumb Topping:

1 cup Blanched Almond Flour
2 tbsp Maple Syrup
½ tsp Cinnamon
Pinch of Salt

INSTRUCTIONS

Preheat the oven to 350F. Combine the Ground Flax and Water in one small bowl, and the Soy Milk and Apple Cider Vinegar in another medium bowl. Set aside and allow to thicken / curdle for 5 or so minutes.
Combine the Oat Flour, Cinnamon, Baking Powder, Baking Soda, and Salt in a large bowl and whisk well. Add the Coconut Sugar, Vanilla Extract, Applesauce, and thickened Flax “Egg” to the bowl with the Soy Milk and mix until well-incorporated, then add the wet mixture to the dry mixture and combine. Finally, fold in the diced Granny Smith Apples.
Next, prepare the Crumb Topping by mixing all ingredients together in a small bowl.
Line or grease a muffin tin, then evenly divide the batter between 15 muffins. Sprinkle the crumb topping over each of the muffins, then bake at 350F for 23 minutes. Remove from the tray and let cool completely on a baking rack. Leftovers will last at room temperature for up to 5 days, or can be frozen for up to one month.

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source https://www.alanavaleria.site/2019/01/apple-cinnamon-muffins-vegan-gluten-free.html