Saturday afternoon. Quarantine… I was craving so much homemade lemon muffins with crumble that I had to come up with these new recipe. They would be delicious without the crumble but I think it gives such a nice crunchy touch.
I wanted to keep them refined sugar-free that’s why I preferred to use a crumble rather than a lemon icing for example, which I believe would be delicious too…
Another muffins that I am crazy about as well are my blueberries muffins, in case you want to give them a try.
Let’s go!
Gluten-free, Refined sugar-free, Nut-free, Vegan
Yield: 10-12 small muffins
Time: 30 min
Ingredients
2 flax eggs
1 cup unsweetened applesauce
1/3 cup lemon juice
1 tsp vanilla extract
4 Tbsp avocado oil
4 Tbsp almond milk
4 Tbsp maple syrup
1/4 cup brown sugar
pinch of salt
1 1/2 tsp baking soda
2 cups whole wheat flour
Crumble (optional)
1/3 cup all purpose flour
3 Tbsp cold vegan butter into cubes
Pinch of salt
1 Tbsp brown sugar
Directions
1. Preheat the oven to 180C and prepare your muffin tin with your paper liners.
2. Prepare the flax eggs
3. Add to them the applesauce, lemon juice, oil, almond milk, maple, sugar, baking soda and salt and whisk.
4. Add the flour and. stir with a spatula until combined. Do not overmix
5. Divide the batter in the muffin tins.
6. Make the crumble by placing all the ingredients in a bowl and mixing with your hands until they are like little balls and crumbs. Sprinkle them over the muffin batter.
7. Bake for about 20 min until a toothpick comes out clean.
8. Let cool for 15 min and after in a cooling rack.
By the way…
You can keep them in the fridge in an airtight container for a couple of days.
If you want to freeze them, cool them before, then wrap securely in freezer wrap, or in freezer bags. They can be stored frozen for up to 1 month. To thaw them leave them at room temperature for a couple of hours.
