If there’s anything I like better than one muffin that would be seventy-nine muffins. Cute, fluffy, moist and topped with the most delicious, veganbuttery oat crumble on top. That’s the way to do muffins, am I right?
I really couldn’t believe how good these were first time I pulled them from the oven. Like, yeah, incredible ingredients are meant to create incredible baked goods but these?? Oh lord, these are unbelievable!
I’d say let’s skip the part where I spend the next twenty minutes babbling about the greatness of these muffins, looking up new synonimes on Thesaurus to be able to showcase how majestic these actually are BUT you guys know I love me some obsessive chitchatting about sweet stuff so brace yourself.
A 40000 long essay on chocolate chip oat crumble muffins is coming.
*Bonus points for you if you read that in Ned Stark’s voice, now we can be besties which increases your chances of me sharing my muffins with you. How awesome is that?*
Very, very awesome. Just like these glorious muffins we’ve got here. Have I already mentioned they’re amaaaaaazing?
Just as soft as a non-vegan muffin: so tender you won’t miss the eggs at all when it comes to giving the muffins some structure! And sweet without the jaw-dropping amounts of sugar too! Do these sound like the perfect breakfast option or what?
((((((Kidding on that actually. When it comes to the game of muffins, any time of the day is a great one to have them. No rules, no pain, just muffins)))))
Then there’s this dreamy crumble topping which is TO DIE FOR. Seriously, all that you need are 3 simple ingredients and like eight seconds of your time and boom, you’re done! Experts recommend that you use this crumble topping in any baked good you can think of because heck yes, is it a good one!
And last but not least, let me tell you about them chocolate chips. Melty, fudgy and oozing with flavour: they’re so the perfect complement to the muffins!
Believe me my pal when I tell you these muffin recipe is the last one you’ll ever need! A vegan recipe with the texture of those fancy-schmancy bakery muffins. No cardboard aftertaste, no brick-like texture. Like, I haven’t been vegan for so long (just a little longer than 7 months) but trust me when I tell you that I’ve already had my fair share of inedible, dense as concrete muffins. Why would anyone eat those when making something this good is so easy, I don’t know. Some people do like their pain, I guess.
I, however, will stick to fluffy as clouds muffins because if there’s one thing I like better than muffins that would be tricking people into thinking that their actually vegan food is not really vegan and see their faces of disbelief after they’ve inhaled their food in five seconds and I get to tell them that, yes, it’s actually vegan!!!!!!
Oh yes, am I evil.
But I happen to like muffins which is more than can be said about most villians out there so I guess that makes me a nice person after all????
I don’t know, all that I now care about is my new life motto:
No rules, no pain, just muffins.
- 180 grams flour
- 55 grams oats
- 30 grams almond flour
- 15 grams ground flax seeds
- 15 grams baking powder
- 200 grams brown sugar
- 250 grams almond milk
- 30 grams olive oil
- a pinch of cinnamon
- a pinch of vanilla powder
- 100 grams chocolate chips
- 30 grams rolled oats
- 30 grams brown sugar
- 15 grams coconut oil
- To make the batter, combine dry ingredients (flours, oats, sugar, baking powder, cinnamon, vanilla and flax in a bowl).
- Stir in milk and oil and whisk until smooth.
- Add in the chocolate chips.
- Line some metal muffin tins with parchment paper and fill 3/4 of them with the batter.
- Top with the crumble.
- Bake in a preheated oven at 200ºC (400F) for 20-25 minutes or until muffins look golden and when you insert a toothpick, it comes out clean.
- Whisk together oats, sugar and melted coconut oil
- If you want tall, high-doomed muffins, you need to use metal muffin tins, otherwise they don't grow quite as tall.
- Any kind of plant-based milk works here.
- Coconut sugar may be used here instead.
- Vanilla powder and cinnamon are optional, you may sub any other spice of your choice.