This weekend I tasked myself with the challenge of making plant based apple crumble muffins, not only did I want them to taste like apple crumble, I also wanted to make sure they were mouth wateringly good and I do believe I've succeeded.
You can watch how I came up with the idea in this weeks vlog below as well as how I made them and a little chat about how following a plant based diet has completely changed my life. (Lots of hows right there!)
Apple Crumble Muffin Ingredients:
For the cakes:
- 4 Tbsp of flaxseeds
- 6 Apples
- 1/4 Cup of olive oil
- 1 & 1/3 Cup of flour (I used whole wheat Montecada flour)
- 2 Tbsp of honey
- 10 dates
For the icing:
- 3 Cups of walnuts
- 1 Tbsp of almond butter
- 1 Tbsp of coconut oil
- 1 Tbsp of honey
For the crumble:
- 1 Cup of oats
- 1/4 Cup of coconut sugar
- 5 Tbsp of olive oil
- 1 Tbsp of honey
Pre-heat oven to 180'c.
In a bowl soak the flax seeds in one cup of water. In a separate bowl soak the walnuts in enough water to cover them.
Peel and chop the apples, place in a large saucepan with enough water to just cover the apples. Bring to the boil and allow to simmer for 15 mins or until soft.
In a food processor place the flour,, apples (with the water they were boiled in), olive oil, flax seeds, honey and dates. Turn the food processor on and mix thoroughly. Spoon the mixture into cupcake cases and bake for around 40 mins or until cooked.
Drain the walnuts and place them in a food processor or grinder. Grind thoroughly and add almond butter, coconut oil and honey. Place in a piping bag and pop in the fridge to cool.
In a bowl mix the oats, coconut sugar, olive oil and honey together. Place on grease proof paper and put in the oven for 20 mins.
Leave the sponge and crumble to cool before you assemble your cupcakes. Pipe icing onto each sponge and top with the crumble mixture. Pop the kettle on and enjoy!