Step 1

Preheat oven to 400 degrees.

Step 2

In a large mixing bowl, cream together the vegan butter and sugars. Set aside.

Step 3

In a small bowl, combine the flax and water to make flax eggs(this is equal to 2 eggs). Let sit for a minute to thicken. Now add to the butter and sugar mixture. Continue to beat together until fully combined. Set aside.

Step 4

In a separate bowl, sift together the flour, baking powder, cinnamon and salt.

Step 5

Start to add the dry mixture to the butter and sugar mixture a little at a time alternating with the almond milk. A little dry mix, then a little almond milk, stirring each time until everything is added and fully combined.

Step 6

Now stir in the raspberries and peaches.

Step 7

Spray a muffin pan with non stick spray and fill each muffin cavity about 3/4 of the way full with batter. Put in the oven and time for 5 minutes.

Step 8

Now make the crumble, combine all the crumble ingredients, and mix and crumble together with your fingers so it is in little crumbles. Once the muffins have baked for 5 minutes, pull out and top each muffin with crumble.

Step 9

Put back in the oven for about 20-22 minutes or until a toothpick comes out clean. Eat em' all!