Sunday, November 12, 2006

Vegan Apple Streusel Muffins

I took a recipe that my friend Liz likes and veganized it, added a topping, and used a lot more apple. They turned out really well. They are up in the top of the list of best muffins I have ever made. We can't decide if these are better than my hippy muffins or the pumpkin muffins we make a lot. Really really good. You must make them.

Apple Streusel Muffins

Vegan Apple Streusel Muffins

1/2 cup oat bran
1/2 cup applesauce
1 cup soy milk
1 Tbsp ground flax seeds
3 Tbsp water
2 Tbsp safflower oil * (or canola oil)
1/2 tsp vanilla extract
1 Granny Smith Apple ***, peeled and chopped
1/4 cup chopped walnuts **
4 Tbsp packed light brown sugar
1 Tbsp Earth Balance vegan margarine, softened
1 tsp cinnamon
3/4 cup whole wheat pastry flour
1/2 cup unbleached all purpose flour
1/3 cup natural granulated sugar
1 Tbsp baking powder
1/4 tsp salt

Topping Ingredients
3 Tbsp dark brown sugar, packed
2 Tbsp rolled oats
1 tsp wheat germ
2 Tbsp Earth Balance vegan margarine, softened
2 1/2 Tbsp unbleached all purpose flour
1/4 tsp cinnamon

Preheat oven to 400 degrees. Line muffin tin with muffin papers. You might want to lightly spray the muffin papers with non-stick spray (I didn't and had 2 different types of paper liners and the muffins stuck to one kind, but not the other).

Add all topping ingredients to a small bowl. Mix them together by mashing with your fingers. It should create a crumbly topping. Set aside.

Mix the flax seeds and water in a small bowl with a fork. Set aside for about 3 minutes. Stir again just before adding to other ingredients.

In a medium sized bowl whisk together the oat bran, applesauce, soy milk, flax seed/water mixture, safflower oil, and vanilla. Let stand for 10 minutes.

Meanwhile, in a large bowl, mix the walnuts, apple, brown sugar, margarine, and cinnamon. Stir in flours, sugar, baking powder, and salt. Add the liquids to the flour-apple mixture and stir until just blended.

Spoon the batter into 12 muffin tins (you may have a little batter left over - this makes about 13 muffins). Sprinkle a heaping teaspoon of topping over each one and lightly tap it down.

Bake for about 18 minutes. Let cool for about 3 minutes in the muffin tins. Then remove the muffins to a cooling rack.

* Safflower oil is a polyunsaturated fat containing omega-6 fatty acids. Safflower oil is also less processed and less refined that canola oil and is better nutritionally.
** Liz, don't skip the walnuts. They are yummy and good for you. You can also replace them with chopped pecans.
*** Granny smith apple is a must. Don't substitute another kind of apple. The tartness of the granny smith is really great in these muffins.


  1. *Adds safflower oil to shopping list*
    Although I just bought a big bottle of vegetable oil because I am making myself these vegan cupcakes for my birthday:
    *shmeck shmeck*

    And noooooooooo nuts! :D I hate muffins with nuts. You can't make me!

    You've gotten me all into vegan baking! It tastes better and it's fun to add things like soy yogurt to my recipes rather than eggyweggs. I hate baking with eggs because then the batter skeeves me out.

    p.s. have you tried soy nog yet? I just tried it. MmmmmmMmmmm (I love nog, but hate how bad eggnog is for you.)

  2. Keep the safflower oil in the fridge. It is great for baking!

    Ok on the nuts, but they are so good for you!

    I have her entire cupcake book. I have only made the vanilla cupcakes. We liked our previous attempts at frosting better. We didn't like shortening in the frosting. Here is the recipe we use for frosting (I think I add a bunch more powdered sugar than it calls for - until it is the right consistency and then we keep them in the fridge to prevent frosting droop):

    See my entry on cupcakes.

    I have not tried soy nog yet. Maybe later this month! I still need to try Horchata.

  3. Crap, my cupcake link got lost:!-5-star-cupcakes.html

  4. Guess what? I just baked these last night!
    They look amazing. I definitely think your version is better than the original.

  5. Yay! Now I want to make them too. :)

  6. For MOFO this month, I thought it might be fun to look back through my old entries and pick out my favorites; recipes we really loved or recipes we keep coming back to week after week. I sadly don't have pics for all of them. I guess I'll have to make i