Step 1

You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.

Step 2

Process oats and shredded unsweetened coconut (separately) in a coffee/spice grinder or in a blender.

Step 3

For the crumble/streusel topping: Simply mix all crumble/streusel ingredients in a small bowl with a fork. Set aside.

Step 4

Next, peel and chop 1-2 apples (for this recipe you will need 1 1/2 cups of small apple pieces).

Step 5

Now make "vegan buttermilk" by mixing the plant-based milk with vinegar and aquafaba (chickpea brine). If you don't have a can of chickpeas at home, you can use applesauce instead. Set aside.

Step 6

Line a muffin tin with liners or grease the inside of each cup with coconut oil (or use a silicone muffin mold as I did) and preheat oven to 375°F (190°C).

Step 7

In a bowl or food processor mix/process the dry ingredients. Add the wet ingredients and whisk/stir/process until just combined.

Step 8

Pour the batter into the muffin mold (only 2/3 full). Then add about 1 tbsp of small apple pieces on top. Carefully press the apples into the batter and top with the streusel.

Step 9

Bake in the oven for about 25 minutes or until a toothpick comes out almost clean (can still be crumbly but not wet!).

Step 10

Let the muffins cool completely.

Step 11

Meanwhile, you can make the icing by simply mixing the two ingredients in a small bowl until you have a runny glaze.

Step 12

Drizzle the icing on top of each muffin and enjoy your delicious apple streusel muffins!