Cinnamon apple crisp muffins have a sweet cinnamon crunch topping that will remind you of streusel but they don't need the extra work.
Cinnamon Apple Crisp Muffins [Vegan]
Calories
259
Serves
18
Ingredients
For the Muffins:
- 3 cups stone-ground organic whole wheat flour
- 2 teaspoons baking powder
- 1 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 cup vegan vegetable shortening
- 1 chia egg (1 tablespoon chia flour and 3 tablespoons water)
- 1 cup almond milk
- 1 granny smith apple, peeled and grated
Topping used after the muffins are baked:
- 1/4 cup vegan butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Preparation
- Line 18 muffin cups with paper liners.
- Place flour, baking powder, sugar, cinnamon and salt in a large bowl. Mix well.
- Cut in the shortening with a pastry cutter. I use my fingers when I get close to the end - I pinch and roll with my fingers and thumb. This gets a great mixture that resembles crumbs. Set aside.
- Make your chia egg and set aside.
- Peel and grate your apple.
- Add the almond milk and chia egg together.
- Add the liquid mixture to the dry ingredients stirring until just combined.
- Fold in the grated apple.
- Spoon the batter into the prepared muffin tins.
- Bake at 375° for 25 minutes.
- Take the muffins out of the oven and let cool a little bit.
- During this time mix the cinnamon and sugar and set aside.
- Melt the butter in a narrower, deeper bowl than a cereal bowl. This way you can dunk the muffin top straight down into the butter and then lift.
- Dip each top into the butter and then roll the top in the cinnamon mixture.
- Set aside, on a rack, to cool completely.
Nutritional Information
Total Calories: 4657 | Total Carbs: 661 g | Total Fat: 200 g | Total Protein: 52 g | Total Sodium: 8025 g | Total Sugar: 386 g
Per Serving: Calories: 259 | Carbs: 37 g | Fat: 11 g | Protein: 3 g | Sodium: 446 mg | Sugar: 21 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Can I just use an egg replacement instead of the chia egg? Also, what other flour could be substituted?
Would a flax egg work in place of the chia egg?
Could you suggest an alternative for the vegetable shortening?