Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 475 kcal
Ingredients
Wet
1/2 cup butternut squash cooked & mashed* (increase to 2/3 cup for gluten-free version)
1 flax egg 1 Tbsp. flaxseed meal + 2.5 Tbsp. water
1/2 cup coconut sugar
2 Tbsp. vegetable oil
1/4 cup dairy-free milk
2 tsp. white vinegar
1 to 1 1/2 tsp. cinnamon powder
1/8 tsp. pink salt
1/3 cup chopped walnuts or sunflower seeds
Dry
1 cup all-purpose flour sifted
1 tsp. aluminum-free baking powder sifted
1/4 tsp. baking soda sifted
Dry for gluten-free version
3.1 oz. gluten-free oat flour
1.4 oz. almond meal
2 Tbsp. potato starch
Crumble
4 Tbsp. all-purpose flour
2 Tbsp. solidified cold vegan butter cut into small pieces
2 Tbsp. coconut sugar
1/4 tsp cinnamon
Crumble for gluten-free version
4 Tbsp. rolled oats
2 Tbsp. vegan butter melted & cooled
2 Tbsp. coconut sugar
2 tsp. oat flour
1/4 tsp. cinnamon
Instructions
Batter
Preheat oven to 380 degrees F. Line tin with muffin liners.
In large bowl, prepare flax egg by mixing flaxseed meal and water. Set aside for around 10 minutes or until gelatinous.
Add remaining wet ingredients and whisk well. Add the sifted dry ingredients and mix. Note: No need to sift for gluten-free version.
Crumble
In small bowl, combine all ingredients except for vegan butter. Mix well. Add vegan butter and rub with fingers until the mixture is crumbly. Keep in refrigerator until needed.
Muffins
Divide batter between the 6 muffin cups. Sprinkle chilled crumble on top. Make sure crumbles are higher than the edges.
Bake for 22-23 minutes or until a toothpick comes out clean. Cool completely before serving.
