3tablespoonsliquid coconut oil see recipe note for oil-free option)
40g / ⅓ cup + 1tablespoonspelt flouror all purpose or whole wheat
3tablespoonschopped walnuts(can be left out to make the recipe nut-free))
1.5tablespoonsgranulated sugar(any kind)
For the muffins
340g / 3cupsspelt flour, you could use ½ wholewheat ½ all purpose instead
115g / ½packed cupcoconut sugar, any granulated sugar is fine as a sub
255mls / 1 cup + 1tablespoonnon-dairy milk
1tablespoonapple cider vinegar, or lemon juice
130g / ½cupunsweetened apple sauce
2 medium / 1.5heaping cupsapples, peeled & chopped
Preheat oven to 400°F and prepare your muffin tins (see recipe note)
Start off by making the streusel topping.
Combine all streusel ingredients in a small bowl and stir well to combine.
For the muffins
Mix the ground flax with the water in a small bowl and set aside.
Add all of the dry ingredients to a mixing bowl.
In a jug or another bowl combine all of the wet ingredients.
Add the flax mixture to the wet ingredients and stir well.
Pour the liquid into the dry ingredients and stir just enough to combine everything. Do not stir too much.
Add the chopped apple to the batter and stir to distribute evenly.
Divide the mixture between 12 muffin tins. Fill each one right to the very top of the muffin cases.
Sprinkle the streusel topping over the muffins and press it in gently with your fingers, then place in the oven.
Bake for around 25 minutes or until a tooth pick/skewer can be inserted and comes out clean.
Remove from the tin and cool on a cooling rack
I like to use silicone muffin liners as nothing ever sticks in them. They are also more environmentally friendly as they last forever. If you use paper liners there is a chance the muffins will stick to the paper a bit as the batter is oil-free. This recipe can be made oil-free by omitting the streusel topping.