Vegan Apple Crumb Muffins

Putting here for safe keeping. From the book You won't believe it's vegan.

• Ready In: 42 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• Apple Mixture

• 1  tablespoon maple syrup
• 2  apples, core, peeled and diced (crisp varieties work best)
• 1  tablespoon canola oil
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon  grated nutmeg

• Crumb topping

• 1 1⁄4 cups unbleached all-purpose flour
• 1  cup  uncooked rolled oats
• 1⁄2 cup  sucanat
• 1⁄4 cup coconut butter or 1⁄4 cup vegan margarine
• 1⁄2 teaspoon vanilla extract
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon  grated nutmeg
• 1  pinch sea salt

• Dry ingredients

• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 2  cups unbleached all-purpose flour
• 1 1⁄2 cups whole wheat flour
• 2  teaspoons ground cinnamon
• 1  teaspoon ground ginger

• Wet ingredients

• 1 1⁄4 cups canola oil
• 1 1⁄2 cups maple syrup
• 2  tablespoons vanilla extract
• 1  teaspoon sea salt
• 2  tablespoons apple cider vinegar
• 1 1⁄2 cups water

Directions

1. Preheat oven to 375 degrees F. Lightly oil the bases of 24 muffin tin compartments. Set aside.
2. In a saucepan, cook the ingredients for the apple mixture over a med heat for 4-5 minutes, until just slightly softened.
3. Stir together ingredients for the Crumb topping in a med size bowl. Be careful to not overmix. Set aside. In a seperate large bowl, mix dry ingredients. In a third bowl, mix wet ingredients.
4. Add wet ingredients to dry and gently mix until just combined. Gently fold in apple mixture to the batter. Be carefult o not over mix as you will lessen the leavening.
5. Fill in muffin tins 3/4 of the way full. Sprinkle each with crumb topping- abt. 1 tbs.
6. Bake for 18-22 minutes, turning the pans halfway through the baking process. Muffins are done when a toothpick comes out clean.