Vegan Apple Berry Muffins

These vegan apple berry muffins are soft, fluffy and are topped with a crunchy oat streusel! They're so easy to make that you can skip the trip to your local bakery or cafe.

Course Breakfast, Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 257

Author Anthea

Ingredients

Dry Ingredients

2 ¼ cups (280g) all-purpose plain flour (note 1 for gluten-free)
⅓ cup (65g) granulated sugar or extra coconut sugar
⅓ cup (55g) coconut sugar light brown sugar or extra granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
⅛ teapsoon salt

Wet Ingredients

¾ cup (190g) dairy-free milk
1 (~180g) medium-size apple grated finely
⅓ cup (85g) neutral flavored oil
1 tablespoon apple cider vinegar or lemon juice, optional
1 teaspoon vanilla extract optional
1 cup (150g) berries of choice, such as blueberries, raspberries or strawberries fresh or frozen

Oat crumble topping

½ cup (60g) rolled oats
¼ cup (55g) vegan butter
2 tablespoons (15g) all-purpose plain flour or flour of choice
2 tablespoons (15g) granulated sugar light brown sugar or coconut sugar

Instructions

Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.

Make the muffins:

Add all the dry ingredients to a large bowl and mix until combined. Add all the wet ingredients (except the berries) and mix until just before it's combined. Add the berries and gently fold them through. The batter should be very thick.
Divide the batter between 10-12 muffin cups. Set aside.

Make the oat crumble:

Add all ingredients to a small size bowl. Using your fingertips, mix the ingredients until the mixture comes together and forms large crumbs.
Sprinkle the oat crumble on top of your muffins.
Bake the muffins for 25-30 minutes or until you can insert a toothpick in the middle of a muffin and it comes out with no wet batter on it. A few moist crumbs on your toothpick are fine!
Enjoy the muffins warm. Store leftover muffins in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to 2 months.

Notes

To make these vegan muffins gluten-free, use 1 1/4 cup (125g) almond flour and 1 cup (160g) all-purpose gluten-free flour.

Nutrition