Vegan Raspberry and Peach Crumble Muffins
Light and fluffy and filled with raspberries and peaches. These vegan muffins are perfect for summer and topped with an irresistible crumble!
Servings: 24 muffins
Ingredients
Raspberry and Peach Muffins
- 3/4 C. Vegan butter, I used Earth Balance
- 1 C. Brown sugar
- 1 C. Cane sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 4 1/2 C. All purpose flour
- 4 1/2 tsp. Baking powder
- 1 tsp. Salt
- 1/2 tsp. Cinnamon
- 1 1/2 C. Almond milk
- 1 1/2 C. Peaches, chopped
- 1 C. Raspberries
Crumble Topping
- 6 Tbsp. Quick cooking oats
- 6 Tbsp. Brown sugar
- 1 1/4 C. All purpose flour
- 1/2 C. Vegan butter, room temperature
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream together the vegan butter and sugars. Set aside.
- In a small bowl, combine the flax and water to make flax eggs(this is equal to 2 eggs). Let sit for a minute to thicken. Now add to the butter and sugar mixture. Continue to beat together until fully combined. Set aside.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt.
- Start to add the dry mixture to the butter and sugar mixture a little at a time alternating with the almond milk. A little dry mix, then a little almond milk, stirring each time until everything is added and fully combined.
- Now stir in the raspberries and peaches.
- Spray a muffin pan with non stick spray and fill each muffin cavity about 3/4 of the way full with batter. Put in the oven and time for 5 minutes.
- Now make the crumble, combine all the crumble ingredients, and mix and crumble together with your fingers so it is in little crumbles. Once the muffins have baked for 5 minutes, pull out and top each muffin with crumble.
- Put back in the oven for about 20-22 minutes or until a toothpick comes out clean. Eat em' all!