Crumb Topping Ingredients:
3 tablespoons all-purpose flour
3 tablespoons granulated white sugar
1 tablespoon granulated brown sugar
½ teaspoon cinnamon
2 tablespoons vegan butter (such as Earth Balance)

Muffin Ingredients:
1 ¼ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/4 cup maple syrup
6 tablespoons granulated brown sugar
½ cup melted vegan butter (such as Earth Balance) 
½ cup unsweetened applesauce
1 ¼ teaspoon vanilla extract
2 tablespoons unsweetened non-dairy milk


Yields 12 Muffins
  1. Preheat the oven to 350°F, and line a muffin pan with muffin liners.
  2. Make the crumb topping by combining the all-purpose flour, granulated white sugar, granulated brown sugar, and cinnamon. 
  3. Using your fingers, cut in the butter until the mixture is combined and crumbly. Set this aside, and prepare the muffins.
  4. In a large mixing bowl stir together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Set this aside.
  5. In a smaller mixing bowl whisk together the maple syrup, granulated brown sugar, butter, applesauce, vanilla extract, and non-dairy milk.
  6. Pour the wet mixture over the dry mixture, and use a flexible spatula to fold the ingredients together until just combined. A few small lumps are ok.
  7. Pour the batter evenly among the muffin cups, filling each cup a little over halfway. 
  8. Evenly distribute the crumb topping between the tops of the muffin batter.
  9. Bake the muffins for 15-17 minutes, or until a toothpick inserted into the middle of one comes out clean.  Enjoy!

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