Ingredients
½cupcanola oil,or vegetable oil
½cupvegan buttermilk,(mix ½ of non-dairy milk, such as almond or soy, and ½ tsp of apple cider vinegar and rest for 10 minutes)
½cupbrown sugar
¼cupgranulated sugar
2Vegan eggs
1½tspvanilla extract
2cupsall-purpose flour,or gluten-free flour
2tspbaking powder
1tspCinnamon
½tspsalt
1½cupsapple,chopped, or 1 cup cranberries, blueberries or fruit of choice
3tbspvegan butter,or coconut oil, melted
6tbspbrown sugar
1tbspgranulated sugar
½cupall-purpose flour
2tbsprolled oats
1dashCinnamon
Preparation
Preheat your oven to 375 degrees F and line a muffin tin with paper liners or grease and flour.
In a bowl whisk oil, buttermilk, and both of the sugar until they are dissolved.
Mix in the eggs and the vanilla extract until they are well incorporated.
Separately, stir together flour, baking powder, cinnamon, and salt.
Mix the dry ingredients to the wet ones gradually until just combined, don’t over mix.
Fold in the apples or the fruit of your choice.
Divide the batter in the muffin tin, use a ice cream scoop or a ¼ cup measurement.
For the crumble, mix the melted butter with the sugars, then add the flour, oats, and cinnamon. Mix it with a spoon or a fork if desired until crumble pieces form.
Top the muffins with the crumble mixture evenly.
Bake the muffins for 25 minutes or until a toothpick comes clean after inserted in the center of your muffins.
Allow muffins to cool before eating.
