Vegan Oat & Apple Crumble-Top Muffins

Serves: 12
Ingredients
1 + ¾ cup (250 mL) all-purpose flour (or use 1 cup all-purpose flour + ¾ cup whole wheat flour)
¾ cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) baking soda
¼ tsp (1 mL) salt
¾ cup (175 mL) soy milk
¾ cup (175 mL) vegetabIe oil (or half oil, half applesauce)
1 vegan egg (such as Ener-G Egg Replacer)
? cup (150 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 large apple, peeled, cored and diced
Topping
? cup (75 mL) packed brown sugar
? cup (75 mL) chopped pecans
¼ cup (50 mL) whole wheat flour
2 tbsp (25 mL) vegan margarine, melted
1 tsp (5 mL) cinnamon
Instructions
Topping: In bowl, stir sugar, pecans, flour, margarine and cinnamon; set aside.
In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk soy milk, oil, vegan egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix – that leads to dense muffins!)
Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)