Apple Crumble Muffins
Requirements
Crumble
- 1 cup buckwheat flour (crumble)
- 3/4 cup coconut sugar (crumble)
- 1 teaspoon cinnamon (crumble)
- 1/2 cup shaved almonds (crumble)
- 6 tablespoons vegan butter (melted) (crumble)
Muffins
- 2 kopjes boekweitmeel
- 2 appels, in kleine stukjes gesneden
- 1/2 kopje avocado-olie
- 3/4 kopje kokossuiker
- 1/2 kopje amandelmelk
- Sap van een halve citroen
- 2 'No Egg' vervanger (ik gebruikte orgel)
- 1 vanille-extract
- 2 theelepels kaneel
- 2 theelepels bakpoeder
- Snufje zout
Preparation
Preheat the oven to 180ºC and line a baking tray with muffin tins.
First make the crumble by adding all the ingredients to a large mixing bowl. Use the Dualit stand mixer with the whisk attachment and whisk until the mixture is combined.
Once the mixture is a whole, take it out and spread it a little by rubbing your fingers through the crumble. Wash off your whisk attachment.
In a cup, add the juice of one lemon and the almond milk, stir and leave to stand for a few minutes.
In a separate mixing bowl, using the Dualit hand blender, whisk together the avocado oil, coconut sugar and milk until combined.
Then whisk in the 'no egg' substitute (following the instructions given) and the vanilla extract.
In a separate bowl, stir together buckwheat flour, cinnamon, baking powder and salt.
Gently stir the flour mixture into the wet mixture until combined and fold in the apple pieces.
Spoon the batter into the muffin tins (we used an ice cream scoop to measure - two scoops each).
Add the crumble to the top of the muffins.
Bake for 25 minutes or until a toothpick comes out clean.
Leave to cool and enjoy!
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