Comments on: Vegan Apple Muffins with Cinnamon Streusel

By: Mary Verkuilen

Mary Verkuilen — Thu, 10 Jun 2021 13:33:54 +0000

I have not made these muffins yet. You say to make them fat-free omit the streusel - but that's probably the best part of the muffin! As you know, contrary to popular belief, coconut oil is NOT a healthy vegan option as it's the most saturated oil around and very bad for your arteries. I was wondering if something else could be substituted - olive oil or a completely oil free substance? Thank you!

By: Rochelle

Rochelle — Thu, 05 Nov 2020 16:01:29 +0000

I'm not sure what happened! These were a little lackluster on the day I made them, but improved significantly in a container overnight! I found them dry and not sweet enough same day, and perfectly delicious the next day. I messed up the topping a bit by adding more flour and oats since it was too wet after stirring in the oil. It crumbled well then, but tasted too much like flour - oops! I would make them again, but with a bit more liquid and maybe less oil in the topping to start.

By: A Virtual Vegan

A Virtual Vegan — Wed, 04 Mar 2020 01:11:50 +0000

In reply to Kallie. I've just corrected it. The grams were correct but these apple muffins should have said half a "packed" cup which makes it about 115g. Sorry about that!

By: Kallie

Kallie — Tue, 03 Mar 2020 23:00:20 +0000

Hi Mel, I make your blueberry bran muffins on repeat for my kid's school lunches - (they love them) and I want to give these a try. I just have a question about the coconut sugar. Both this recipe and the blueberry one use 1/2 cup coconut sugar- but the gram measurement is different by quite a bit (96g in blueberry - 115g in this recipe). 19 g of sugar does make a difference. Which gram measurement is the best one to use in both recipes? (I'm mainly asking because I think that our NZ cup measurements are often different to US measurements)

By: Wendy

Wendy — Fri, 06 Dec 2019 01:39:38 +0000

I wanted to love these, or even slightly like them, but the truth is they were nasty, dry, and bland. My husband spit it out. I tried to make myself eat them so as not to waste ingredients but I ended up throwing them away. It looks like most reviewers are just going by the photo. I was taking in by the tantalizing description, sadly it did not match the taste at all.

By: josie

josie — Tue, 21 May 2019 00:56:52 +0000

In reply to Melanie McDonald. Thank you! Will try that. Sorry about my terrible typos above! It was late ;)

By: Melanie McDonald

Melanie McDonald — Mon, 20 May 2019 16:25:04 +0000

In reply to josie. I'm glad you enjoyed them! The crumbly topping is a little messy, but most of it should stick on as they bake. If you make them again, you could push it down very gently with your fingers before putting them in the oven to get it stuck on a little better.Hope that helps!

By: josie

josie — Mon, 20 May 2019 06:56:39 +0000

I made these today! They are yummy. And vegan! A couple of differences I noticed : the batter made enough for 15 muffins so once my 12 muin tin was full. I quickly made a little loaf with the extra. Also, when i sent to take the silicon liners off each muffin the Streusel topping just fell off, leaving oats, nuts an crumbles all over the counter. It tastes good, but doesn't stick. Is there something I am doing wrong?

By: A Virtual Vegan

A Virtual Vegan — Sun, 23 Sep 2018 21:45:47 +0000

In reply to Becca B. Hi Becca. I'm glad you find the checkboxes helpful and that you enjoyed the muffins. They shouldn't be crumbly at all. I am sure that is as a result of the GF flour you used. Often it's not just a case of switching flour, other things need to be adjusted too to get good results. I think oat flour might work well with these muffins so could be worth a try next time you make them. The milk quantity might need to be adjusted a little though as it isn't as absorbent as spelt flour.

By: Becca B

Becca B — Sun, 23 Sep 2018 03:48:00 +0000

First of all, I love the checkbox option on your blog with the ingredients and recipe steps! SO helpful!

I just made these using a gluten free flour blend and honeycrisp apples! I also added some pumpkin pie spice to the batter and nearly doubled the amount of cinnamon in the streusel (by accident - I was confused because so many of the streusel ingredients were in tablespoons and I missed that the cinnamon was teaspoons!) It definitely took me longer than 10 minutes to prep them, but that's because I don't bake much and I'm slow. However I was so excited that I could make these from just things I had on hand - I didn't plan a shopping trip - and they smelled so wonderful in the oven!

Mine came out rather crumbly, but that might be due to using the gf flour? Taste was quite good, although I would probably add even more vanilla and cinnamon to the batter next time! They are definitely nice and moist even though I probably cooked them a tad longer than I needed to (just under 25 minutes).

Thanks so much for the recipe! I'll continue to enjoy these for the next couple of days (assuming I don't eat them all by morning...!)