Made with the help of the Dualit Hand Blender, this vegan recipe is deliciously sweet with a satisfying crunchy topping. Not only great for after dinner, these muffins are hady to grab 'on the go' for a filling snack.

Shopping List

Crumble

• 1 cup Buckwheat Flour
• 3/4 cup Coconut Sugar
• 1 Tsp Cinnamon
• 1/2 cup Flaked Almonds
• 6 Tbsp Vegan Butter (melted)

Muffins

• 2 cups Buckwheat Flour
• 2 Apples, chopped into small chunks
• 1/2 cup Avocado oil
• 3/4 cup Coconut Sugar
• 1/2 cup Almond Milk
• Juice of Half a Lemon
• 2 'No Egg' Replacer (I used Organ)
• 1 Vanilla Extract
• 2 Tsp Cinnamon
• 2 Tsp Baking Powder
• Pinch of Salt

Method

1. Pre heat the oven at 180ºC and line a baking tray with muffin cases.
2. Make the crumble first by adding the all of the ingredient to a large mixing bowl. Using the Dualit Hand Blender with the whisk attachment, whisk until the mixture comes together.
3. Once the mixture has come together take the mixture out and break it up slightly by rubbing your fingers through the crumble. Wash your whisk attachment.
4. In a cup, add the juice of one lemon and the almond milk, stir and then set aside for a few minutes.
5. In a separate mixing bowl using the Dualit Hand Blender whisk the avocado oil, coconut sugar and milk together until combined.
6. Then whisk in the 'no egg' replacer (follow instructions given) and vanilla extract.
7. In a separate bowl stir together buckwheat flour, cinnamon, baking powder, and salt.
8. Gently stir the flour mixture into the wet mixture until all combined, then fold in apple pieces.
9. Spoon the batter into the muffin cases (we used an ice cream scoop to measure out - two scoops in each case).
10. Add the crumble to the tops of the muffins.
11. Bake for 25 minutes or until a toothpick comes out clean.
12. Leave to cool and enjoy!

Discover more of Brittany's tasty recipes by visiting her blog and following @naturally.b on Instagram