Vegan Apple Crumb Muffins

• Apple Mixture
• 1 tablespoon maple syrup
• 2 apples, core, peeled and diced (crisp varieties work best)
• 1 tablespoon canola oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Crumb topping
• 1 1/4 cups unbleached all-purpose flour
• 1 cup uncooked rolled oats
• 1/2 cup sucanat
• 1/4 cup coconut butter or 1/4 cup vegan margarine
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 pinch sea salt
• Dry ingredients
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 cups unbleached all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• Wet ingredients
• 1 1/4 cups canola oil
• 1 1/2 cups maple syrup
• 2 tablespoons vanilla extract
• 1 teaspoon sea salt
• 2 tablespoons apple cider vinegar
• 1 1/2 cups water

1. Preheat oven to 375 degrees F. Lightly oil the bases of 24 muffin tin compartments. Set aside.
2. In a saucepan, cook the ingredients for the apple mixture over a med heat for 4-5 minutes, until just slightly softened.
3. Stir together ingredients for the Crumb topping in a med size bowl. Be careful to not overmix. Set aside. In a seperate large bowl, mix dry ingredients. In a third bowl, mix wet ingredients.
4. Add wet ingredients to dry and gently mix until just combined. Gently fold in apple mixture to the batter. Be carefult o not over mix as you will lessen the leavening.
5. Fill in muffin tins 3/4 of the way full. Sprinkle each with crumb topping- abt. 1 tbs.
6. Bake for 18-22 minutes, turning the pans halfway through the baking process. Muffins are done when a toothpick comes out clean.

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Taken from www.food.com/recipe/vegan-apple-crumb-muffins-437391 (may not work)