Upon finding a few neglected organic fuji apples, I set out to use them up. Up first were these delights!
Now that the (fattening) holidays are over, it is nice to get back to making reasonably healthy treats for the family. I adapted an Ellie Krieger recipe, which I had printed out years ago, ramping up the cinnamon and vegan-izing her recipe. It doesn’t need the eggs; the apples and applesauce add plenty of flavor/moisture. Also, baking them in foil lined papers means no greasing the pans, the papers peel right off. Don’t worry about the tins being full to the top, these are baking soda muffins, so while they get a nice dome, they don’t overflow like baking powder muffins are apt to do.
When I make treats like this, the cold world seems happier, ya know?
Apple Streusel Muffins
- ¼ cup pecans, finely chopped
- 2 Tbsp packed brown sugar
- ½ tsp ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ cup neutral vegetable oil
- 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
- 1 cup unsweetened applesauce, used cinnamon
- 1 tsp pure vanilla extract
- Shy ¾ cup unsweetened almond milk (or favorite non-dairy milk) + 2 tsp apple cider vinegar
- 1 crisp apple, peeled, cored and chopped into small pieces
Preheat oven to 400°, line a 12 count muffin tin with foil lined papers.
Add the water to the flax, let soak for 10 minutes, whisk until thick. Stir the vinegar into milk, let sit for 10 minutes to ‘sour’.
Stir the streusel topping together, set aside.
Whisk the flours, baking powder and salt in a medium bowl, set aside.
Add the brown sugar and oil to a large mixing bowl, whisk until combined. Slowly add in thickened flax, beating as you add. Whisk in applesauce and vanilla until smooth.
Stir in half the flour, then half the soured milk, repeat and stir till just combined. Add in apple.
Divide evenly between the prepped pan, filling nearly to the top. Sprinkle the streusel topping on, rap the pan gently on the counter to settle.
Bake for about 20 minutes, until a toothpick comes out mostly clean (a crumb is good, but shouldn’t be wet). Let rest on a cooling rack for 10 minutes, then gently pop the muffins out to finish cooling.
Makes 12 muffins.