The Vegan Applesauce Crumb Muffins are a delicious recipe. Furthermore, the taste of the crumbs is sweet, and they are soft and yummy. This vegan applesauce crumb muffin recipe, which is coated with a sweet crumb topping, seasoned with cinnamon, and kept wonderfully moist with applesauce, is likely to become a family favorite fast.
Ingredients:
For Muffins:
- Vegan butter: 1/3 cup.
- Baking powder: 1 teaspoon.
- Whole wheat flour: 1/2 cup.
- Aquafaba: 3 tablespoons.
- Salt.
- Sugar: 1/2 cup.
- Cinnamon: 1 teaspoon.
- Applesauce: 1 cup.
Crumb topping:
- Flour cinnamon: 2 tbsp.
- Vegan butter: 1 tablespoon.
- Brown sugar: 1/3 cup.
Instructions:
- Set the microwave to 375 °F.
- To line Dozen muffin cups, you can either use plastic covers or spray them with cooking spray.
- Put the tin away.
- In a microwave-safe bowl, melt the vegan butter for about fifteen seconds in total. Leave it to cool.
- Mix all the dry ingredients (from salt to whole wheat flour) in a sizable mixing bowl.
- Stir the batter just after adding the remaining wet ingredients.
- Evenly distribute the batter among the twelve muffin tins.
- In a small basin, combine the flour, and sugar, and then mix the salt and cardamom to make the crumb topping.
- Put the butter into the flour mixture when a sandy texture appears.
- Place a sprinkling of crumbs on top of every muffin. Most likely, there will be additional crumb toppings.
- A toothpick put into the center of the muffin is clean after between twenty and twenty-five minutes of baking.
Notes:
- The liquid is from a can of chickpea aquafaba. It serves as this recipe’s egg.
- When the ingredients are barely together, carefully fold the wet mixture over the dry.
- To achieve a soft muffin, be careful not to over-mix.
Nutritional facts:
Fat: 75 g.
Fiber: 19 g.
Saturated fat: 62 g.
Trans fat: 0 g.
Calories: 2449 kcal.
Protein: 37 g.
Cholesterol: 12 mg.
Sodium: 3797 mg.
