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.



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.

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* 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.