Vegan Berry Crumble Muffins

I love a good muffin.  I better, since we’re including two types of muffins in our Everything But The… baking mix line. And I’m always on the hunt for new, interesting muffin recipes. Especially ones that include fresh fruit or vegetables. Something that tastes like it just came out of the bakery. Soft and warm, with a little crunch and a lot of flavor.

These muffins definitely pack a berry punch. I’m kind of in love with them. I’m moving in a few weeks and this recipe was inspired by my need to clean out the freezer. I seem to have accumulated A LOT of frozen berries in the past few months. I made these muffins with frozen, defrosted mixed berries (blueberries, raspberries, blackberries).

I submerged the berries in water, right out of the freezer, for about 20 minutes. I rinsed and drained them a few times to get the water out and remove any last frozen bits. Of course, it being berry season, I highly recommend using fresh ones…if you don’t have a freezer to clean out.

Also not these aren’t the sweetest of muffins. That’s a personal preference but if you like them sweeter a dusting of powdered sugar over the top once they’re cooled would be fabulous.

Pretty, right? Healthy? Why yes! Less than 150 calories per muffin according to the recipe inspiration.

 

Vegan Berry Crumble Muffins

Inspired by Fat Free Vegan

Makes 12 muffins

Crumble topping:

  • 1/4 cup brown sugar
  • 1 tablespoon unbleached white all-purpose flour
  • 5 tablespoons chopped walnuts
  • 1 tablespoon canola oil

Muffin Batter:

  • 1 cup unbleached all-purpose white flour
  • 1 cup whole wheat pastry flour
  • 1/3 cup raw cane sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon apple pie spice
  • 1 tablespoon ground flax meal
  • 1/2 teaspoon salt
  • 1 1/3 cup almond milk
  • 1 teaspoon lemon juice
  • 1 cup frozen berries, defrosted

Preheat oven to 375 degrees F. Grease a 12-tin muffin pan.

Prepare crumble topping by combining all ingredients in a small bowl, set aside.

In a large bowl, sift together all dry ingredients. Slowly pour in almond milk and lemon juice and stir just until combined. Fold in berries.

Pour batter evenly among 12 muffin tins. Spoon equal amounts of crumble mixture over the top of each muffin.

Bake for 18-20 minutes, until toothpick comes out clean. Serve warm.