These vegan toffee apple muffins are so delicious, they have a sponge centre with chunks of soft apple then a crumble topping. They are refined sugar free because I recently decided to cut out sugar, I know that maple syrup and coconut sugar are technically still types of sugar but I find that I can handle those better. They don’t have me constantly craving sweet things like when I’m eating sugar.
I’m not being overly strict and still eat bread or the odd sauce with it in if I’m out but my intake has dropped significantly from making a few changes and the sweet cravings have stopped, I’m also much more satisfied with fruit in a way that I’m not when I am eating lots of sugar.
Obviously it’s still nice to have cake though! I had one of these toffee apple muffins warm with oat cream when they had just come out of the oven and it was really good. They would also be good with custard, or just cold with a cup of tea.
VEGAN TOFFEE APPLE MUFFINS
Ingredients
- 1/4 cup Coconut Oil Melted
- 1/4 cup Maple Syrup
- 1/2 cup + 2 tbsp cup Dairy-Free Milk
- 1 tsp Apple Cider Vinegar
- 1 tbsp Salted Caramel Essence
- 1/4 cup Apple Puree
- 2 cup Self-Raising Flour
- 1/4 cup Coconut Sugar
- 1/2 tsp Baking Powder
- 2 Small Apples Peeled and chopped into small pieces
FOR THE CRUMBLE TOPPING
- 1 heaped tbsp Coconut Sugar
- 4 tbsp Flour
- 1 tbsp Coconut Oil
Instructions
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Preheat the oven to 170 degrees C (325 f). Add the liquid ingredients (dairy free milk, apple cider vinegar, salted caramel essence, apple puree, maple syrup) to a jug. Then add the dry ingredients (self-raising flour, baking powder, coconut sugar) to a bowl.
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Slowly add the wet ingredients to the dry, mixing well until combined.
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Stir in the chopped apples.
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Divide between 12 muffin cases.
FOR THE CRUMBLE TOPPING
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Mash the flour and coconut sugar into the coconut oil using a fork. When mixed well divide between the muffins.
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Bake for 15-20 mins then leave to cool or eat warm with dairy free cream / custard.
