Chunky Apple Muffins with Marzipan-Walnut Streusel Topping
CJ Katz
12
20 minutes
18 minutes
baking
Muffins
Transform a forgotten apple into a Sunday morning treat! Don't have marzipan - no sweat! Just replace it with 1/2 cup brown sugar and 1-2 tbsp butter substitute.
Ingredients
- 2 tbsp ground flax
- 4 tbsp water
- ½ cup quick oats
- 1 cup almond milk or other plant-based milk
- ½ tsp vanilla
- 1/3 cup vegetable oil
- 1 cup whole wheat flour
- ½ cup all-purpose flour or whole wheat flour
- ½-2/3 cup brown sugar
- 2 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup additional almond milk
- 1 apple, peeled, cored and chopped
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- ½ cup walnut pieces, chopped
½ cup grated almond paste (1/2 of a 227 g log)*
- 1 tbsp whole wheat flour
Directions
- Grease a 12-cup deep muffin tin. Preheat oven to 375°F.
- Make the flax ‘egg’: In a small bowl, stir together the flax and 4 tbsp water. Let stand for 5 minutes or while you prepare the rest of the recipe.
- In a large bowl, mix together the oats, 1 cup milk, vanilla and oil. Let stand for 5 minutes.
- Meanwhile, in a medium bowl, whisk together the flours, brown sugar, baking powder, soda, cinnamon, nutmeg and salt.
- Add the flax ‘egg’ to the oat mixture and whisk to combine well. Add to the flour mixture along with the additional ½ cup almond milk and lightly stir to combine. When almost mixed, add the chopped apple and give the batter one last stir. Spoon into muffin tin, filling each cup to the top.
- To make the streusel topping, mix together the nuts, grated almond paste and 1 tbsp whole wheat flour. Mix lightly with your fingers. The flour prevents the marzipan from clumping together. Spoon about 2 tsp on top of each muffin. Bake for about 18 minutes, or until a toothpick inserted into the centre comes out clean.
* If you don’t have marzipan, substitute ½ cup brown sugar. Mix with the nuts and add 1-2 tbsp melted plant-based butter substitute.