Apple Muffins with Cinnamon Streusel
I don’t think about muffins until the first crisp days of fall and after that, I can’t get them out of my mind. If you’re anything like me and are looking for something super delicious to pair your hot drink with, these muffins are the perfect match.
Why love these muffins
Nothing says cozy better than the smell of freshly baked apple muffins with a warming hint of cinnamon. I love these muffins because they’re fluffy, moist, just sweet enough and super easy to make. And of course, let’s not forget the scrumptious streusel topping that takes these muffins to the next level. Every bite is loaded with cinnamon-sugar buttery crumbs! Who could resist?
Make these muffins for breakfast, for snacking, a healthy dessert, treats or simply for the sake of baking something super comforting and delicious. Whatever your reason is, you can’t go wrong here.
How to store your muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. Place a paper towel on the bottom of the container and on top of the muffins before closing. This will absorb moisture and prevent soggy muffins. You can also store them in the fridge the same way for up to 5 days.
Apple Muffins with Cinnamon Streusel
Total time: 30 minutes | Servings: makes 12 muffins
Ingredients:
1 1/2 cups of peeled apples cut into small cubes (I used 2 small red apples)
3 ripe bananas
4 tbsp plant based milk
1 tbsp ground flax seeds + 2 tbsp water
3 tbsp coconut oil melted (you can also use any other oil you have)
1 cup oat flour (oats ground until fine)
1 cup unbleached white flour (you can also use wholewheat or spelt flour if you prefer)
3/4 cups coconut or brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Pinch of salt
Couple drops of pure vanilla extract
For the streusel:
3 tbsp coconut or brown sugar
3 tbsp oat flour
3 tbsp cold vegan butter (you can also use solid coconut oil if you prefer)
1 tsp cinnamon
Instructions:
1. Preheat your oven to 350F and grease your muffin form with coconut oil or any other oil you’re using. You can also line the form with muffin paper cups if you prefer.
2. Mix ground flax seeds with water in a small bowl and set aside to thicken. About 5 mins.
3. In a mixing bowl mash the bananas then add milk, melted coconut oil, vanilla and thickened flax seeds and mix everything well.
3. In a separate bowl mix together your dry ingredients - flour, sugar, baking soda, baking powder, cinnamon and salt.
4. Add your wet mixture into the dry mixture and mix all together. Then gently fold in the diced apples.
5. Prepare your streusel. In a bowl mix together coconut sugar, oat flour, cold butter and cinnamon. Use either a fork or your fingers to get a crumbly texture. Be careful not to over mix it. If it feels too wet and not really crumbly, add a little bit more flour.
6. Spread the batter evenly into your muffin pan (about 2 tbsp of mixture per muffin). Then sprinkle a little bit of the streusel mix on top of each muffin. Bake for about 20 - 23 minutes until golden brown on top and a toothpick comes out clean when inserted in the middle.
7. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
