Apple Crumble Vanilla Protein Muffins

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Apple Crumble Vanilla Protein Muffins
This recipe makes 12 muffins

Muffin
1/2 C + 4 Tbs earth balance butter or vegan butter of choice (room temperature)
1/2 C coconut sugar
2 C Bobs Red Mill egg replacer (prepared according to bag instructions)
1 tsp Vanilla
2 C All purpose flour
1/2 tsp pink salt
2 tsp baking powder
1/2 C + 1/3 C plant milk of choice
1 tsp cinnamon
1 scoop of Vivo Life Madagascan Vanilla Protein Powder (use Rabbitfood10 to receive a discount on Vivo Life products!)
2 C chopped granny smith apple

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Crumb Topping
⅔ C all purpose flour
⅓ C light brown sugar
1 tsp cinnamon
⅓ C earth balance butter or vegan butter of choice (melted)

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners and place to the side. Create your Bobs Red Mill egg replacer according to bag instructions.

  2. In a medium size bowl add 1/2 C butter (leave the remaining 4 Tbs for later) and 1/2 Coconut sugar. Mix until combined. 

  3. Stir in the Bobs Red Mill egg replacer and vanilla extract. Add the 2 C flour, salt, baking powder, 1 scoop of Vivo Life Madagascan Vanilla Protein Powder and cinnamon. Mix until well combined. Stir in 1/2 C plant milk. (to start) Then fold in the apple chunks. This is where we want to check the consistency. Adding the Protein powder may require more liquid. If needed, this is where you add in the additional 4 Tbs earth balance butter & 1/3 C plant milk.

  4. Spoon the muffin batter into the muffin liners until they are about ¾ full. 

  5. In a small bowl combine the ingredients for the topping, stir together the light brown sugar, cinnamon and flour. Add in the melted butter and stir until crumbly. Sprinkle a spoonful of the crumbs onto the tops of the muffins. I press them in a bit but you don’t have to.

  6. Bake at 375 for roughly 30-35 minutes, watch them until tops are golden and a toothpick inserted into the center comes out clean.

  7. Allow to cool in the tin for about 5 minutes, then remove to continue cooling. Serve and enjoy! Muffins will store in a sealed container for about 3 days.

Gianna Ciaramello