Streusel-iscious muffins

This whole Vegan MoFo thing has been a big learning experience for me. Today I learned what streusel is!

From, it is:
streusel [German stroi-zuhl; English stroo-zuhl noun
a topping for coffeecake, consisting of crumbs of blended sugar, cinnamon, flour, butter, and chopped nutmeats.
Origin: 1925-30; <German: literally, a sprinkling;

I have no idea what a nutmeat is, but maybe I’ll look that up tomorrow! And, obviously, there is no butter in this vegan recipe. Today’s recipe is adapted from The Garden of Vegan (again). I used flax eggs for this one to add some good omega oil and because it’s unprocessed awesomeness.

The streusel topping I used was coconut sugar (2 Tbsp), cinnamon, and nutmeg (1/4 tsp of each), but could have used more nutmeg in my opinion.

The rest of the recipe:

1 3/4 c. flour
1/2 c. oats (the recipe calls for oat bran, but rolled oats worked for this too)
1/2c. coconut sugar (or any dry sweetner)
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp. salt
1 apple, finely chopped
1 c. milk alternative (I used coconut)
1/4 c. water
1/4 c. oil
egg replacer equal to 2 eggs

Stir dry ingredients together, stir wet ingredients in until just mixed. Spoon into oiled muffin tins and sprinkle with cinnamon sugar (also called streudel!). Bake for 12-15 minutes. Makes 12 decent sized muffins.



I felt like the muffins didn’t rise enough. Maybe some baking soda would help with that. The denseness of the muffin make it a great companion to a cup of coffee or tea.

I’m not going to complain about the lack of rising, though, because the resident pre-teen said that they were delicious and that she was “going to eat 10 of them!” Since she is the pickiest eater in the house, I call that a rave!

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