These muffins are crunchy on top and super soft and appley inside 🤩. They can be made vegan if preferred (sub the egg for a flax egg).

My friends @nkdliving sent me their Erythritol to try. It’s a sugar substitute that can be used in place of sugar. Because there’s no sugar in it there’s no sugar-crash or sugar hangover (as I like to call it) 🙌🏼

Makes 10 muffins

INGREDIENTS FOR THE MUFFIN:
2 apples, peeled, cored and cut into chunks
1 egg/flax egg
1 cup Erythritol @nkdliving
1+1/4 cups of all-purpose/gf flour
1 tsp vanilla @bartingredients
1/2 cup almond milk
1/3 cup oil @hempwholefoods
2 tsp baking powder
Pinch of sea salt @bartingredients

CRUMBLE TOP:
1/2 cup Erythritol @nkdliving
1/2 cup all-purpose/gf flour
1/4 cup cold vegan butter
1 tsp cinnamon @bartsingredients

METHOD
Preheat the oven to 175C.

Whisk the wet muffin ingredients together in a bowl (egg, milk, oil, vanilla) and set aside.

Mix the rest of the muffin ingredients together in a separate bowl (sugar, flour, baking powder, salt, apple chunks).

Add the wet ingredients to the dry and lightly mix to combine.

Pour the batter into a lined muffin tin. It should be enough to fill 10 cases to about 3/4 full.

To make the crumble top, combine the ingredients together in a bowl and crumble together using your fingers.

Divide the crumble over the muffins and bake for 22 minutes.

ENJOY🍏!