Vegan Apple Crumb Muffins

I’ve recently started a new job. We have a weekly team meeting at 11am and I though it would be nice at my second team meeting to bring something in for morning tea. Now can we please establish this as a judgement free zone? In a swot vac, working 14 days in a row while completing assignments for 4 subjects I went on a book buying binge on Amazon UK. One of the books I purchased was Gwyneth Paltrow’s Notes from my Kitchen Table. The purchase was inspired by this review in The Age. I don’t regret the purchase. While some of the recipes are a tad pretentious overall there are some fantastic recipes.

I was reluctant to post a recipe for Apple Spice Crumb Muffins when the last recipe I posted was for Apple and Pear Crumb but I, as was everyone else, was so impressed with the recipe I wanted to share. They are moist and delicious and perfect and earn bonus points for being Vegan. I’ve made some slight adjustments to the recipe.

These are the ingredients I use for the recipe. Paltrow uses Spelt flour, something not readily available in my supermarket so I substituendwith wholemeal flour and white flour. The wholemeal flour would be optional and could be substituted with white flour. There are also some oats hiding under the brown sugar. I will make one suggestion – spend the extra $4/$5 and by pure maple syrup and not the Cheaper Maple Flavoured Syrup. There is no comparison when it comes to taste.

It’s easier if you make the crumb topping first. I’ve modified the quantities and added some maple syrup to the crumb mix. The recipe yielded a mix that was too dry for muffins.  Mix 4 tablespoons of flour, wholemeal flour, rolled oats, 3 tablespoons dark brown sugar, 2 teaspoons of cinnamon, a pinch of salt and 2 tablespoons of vegetable oil, 1 tablespoon of maple syrup, 1-2 tablespoons of Soy Milk.

The next step is to make the muffin mixture.  Chop the Apples and toss them in cornflour; I didn’t have cornflour so I simply chopped the apples. Whisk the oil, syrup and soy milk. Sift in the dry ingredients and mix. Fold in the Apples and the Walnuts.

Doesn’t it look lovely?

Distribute the batter into the muffin tins and top with the crumb mixture? See what I mean about the crumb mixture being too dry? Cook in a moderate oven for 15 minutes or so. I tend to lack grace and I always test with a knife. It’s how mum used to test things and it’s habit that’s ingrained into my being.

You’ll thank me when you make this recipe for the muffins yielded are simply divine. The muffins are fragrant. A lovely apple/maple syrup scent engulfs the kitchen. They muffins are moist and as you bite into them you taste the soft apple. Simply a winner!

I think this recipe is quite adaptable. You can make them without the crumb topping. You can also add rhubarb (perhaps that has been cooked slightly) and omit the walnuts.

Vegan Apple Crumb Muffins*

The Crumb Topping
4 tablespoons of flour
4 tablespoons wholemeal flour
4 tablespoons rolled oats
3 tablespoons dark brown sugar
2 teaspoons of cinnamon
a pinch of salt
2 tablespoons of vegetable oil
1 tablespoon of maple syrup
1-2 tablespoons of Soy Milk.

Combine all the dry ingredients in a small bowl. Add the vegetable oil and the maple syrup and 1 tablespoon of Soy Milk. Mix the ingredients with a fork, or rub them together with your fingers. The mixture should be lumpy. If too dry add the remaining soy milk. Set to the side.

Apple Muffins

2 Apples peeled and diced
125 ml Vegetable Oil
150 ml Maple Syrup
150 ml Soy Milk
100g White Flour
125g Wholemeal Flour
2 1/4 teaspoons baking Powder
1/2 teaspoon bicarbonate/baking soda
1/4 teaspoon salt
2 teaspoons Cinnamon
1/2 teaspoon All Spice
60 grams of walnuts roughly chopped

1. Preheat the Oven to 180C/350F. Grease a muffin tin. I use silicon moulds. You can use oil to grease the tin however, to ensure the mixture remains vegan.
2. Dice the Apples and chop the walnuts. Set aside.
3. In a large bowl whisk the oil, maple syrup and soy milk.
4. Sift the dry ingredients into the bowl and lightly mix until combined.
5. Fold in the apples and walnuts.
6. Spoon the mixture into the prepared muffin tins. Stop with a tablespoon of the crumb topping.
7. Bake for 15-20 minutes or until a cake tester comes out clean.
8. Enjoy!

 Inspired by Gwyneth Paltrow, 2011. Notes from My Kitchen Table. Gwyneth Paltrow. Edition. Boxtree, Limited.