Vegan Apple & Blueberry Muffins

Apple /Blueberry Crumble Muffins

Ingredients 

To Make 12 Muffins

• 75ml of Sunflower oil

• 200ml of soya yoghurt

• Zest of 1 lemon

• Aqua Flava - the liquid from a tin of chickpeas

• 150g of caster sugar

• 250g of self-raising flour

For Apple 

• 1 teaspoon of cinnamon

• 250g of peeled and diced cooking apple (Approx 1 large cooking apple) or try my slowcooker Apple sauce.

For Blueberry

•   250g of Blueberries 

For the crumble topping:

• 50g of vanilla sugar (or substitute with caster sugar)

• 50g of plain flour

• 50g of Plant butter

The How to bit

1.  Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.

2. Measure the oil and yoghurt in a jug and then stir through the lemon zest and set aside. 

3. To make the crumble mix add the flour, plant butter, sugar cinnamon in a bowl and rub with fingers until crumb-like in texture.

4.  In a mixer, beat the Aqua Flava until looks like egg whites 

5. Add in the oil, yoghurt and lemon zest and whisk until combined.

6.  Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the apple or the blueberries until combined. Be sure not to over-mix the batter. 

7.  Spoon the mixture into the paper cases, top with the remaining apple and cover with the crumble topping.

8.  Place in the oven on the middle rack to cook for 20 minutes until brown on top. 

   1.  Remove from the oven and place on a wire rack to cool.

9. Enjoy :)