Vegan Apple Crumb Muffins - cooking recipe

Ingredients

Apple Mixture
1 tablespoon maple syrup
2 apples, core, peeled and diced (crisp varieties work best)
1 tablespoon canola oil
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Crumb topping
1 1/4 cups unbleached all-purpose flour
1 cup uncooked rolled oats
1/2 cup sucanat
1/4 cup coconut butter or 1/4 cup vegan margarine
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 pinch sea salt
Dry ingredients
2 teaspoons baking powder
2 teaspoons baking soda
2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Wet ingredients
1 1/4 cups canola oil
1 1/2 cups maple syrup
2 tablespoons vanilla extract
1 teaspoon sea salt
2 tablespoons apple cider vinegar
1 1/2 cups water

Preparation

Preheat oven to 375 degrees F. Lightly oil the bases of 24 muffin tin compartments. Set aside.
In a saucepan, cook the ingredients for the apple mixture over a med heat for 4-5 minutes, until just slightly softened.
Stir together ingredients for the Crumb topping in a med size bowl. Be careful to not overmix. Set aside. In a seperate large bowl, mix dry ingredients. In a third bowl, mix wet ingredients.
Add wet ingredients to dry and gently mix until just combined. Gently fold in apple mixture to the batter. Be carefult o not over mix as you will lessen the leavening.
Fill in muffin tins 3/4 of the way full. Sprinkle each with crumb topping- abt. 1 tbs.
Bake for 18-22 minutes, turning the pans halfway through the baking process. Muffins are done when a toothpick comes out clean.