- 3/4 cup unsweetened applesauce
- 1/3 cup walnut oil (can sub avocado or olive oil as well, but walnut oil adds a nutty undertone of flavour
- 1/3 cup ground flaxseed
- 1/3 cup chia seeds
- 1/4 hemp hearts
- 1/2 cup packed dark brown sugar
- 1/2 cup VitaFiber syrup
- 1/3 cup fruit powder (optional, but may need another 1-2 tbsp of sugar, adjust sweetness to taste)
- 2 cups grated carrots
- 1 can 20-ounce pineapple – drained
- 1 cup grated and peeled apple (about 1 large apple or 2 small)
- 1 tbsp pure vanilla extract
- 3/4 cup buckwheat flour- can replace with all-purpose, but this is gluten free
- 3/4 cup + 1 tbsp cake flour*
- 1/2 cup vanilla veggie protein powder**
- 1 tbsp cinnamon
- 1 tbsp + 2 tsp baking soda
- 3/4 tsp salt
- 1 cup currants
- 3 tbsp white or apple cider vinegar
- 6 tbsp brown sugar
- 1/4 cup oats
- 3 tbsp buckwheat or all-purpose flour
- 1/2 tsp cinnamon
- 3/4 cup crushed pecans or walnuts
- 1/3 cup coconut oil- softened but not melted
- Preheat the oven to 425 F.
- In the bowl of a stand mixer, combine the apple sauce, oil, flax, chia, and hemp. Once combined, add the brown sugar, VitaFiber, and fruit powder. Mix until smooth.
- Grate the carrots and apple, drain the pineapple, then add all three with the vanilla extract to the mixing bowl. Stir until evenly combined.
- Add the dry ingredients (buckwheat flour through sea salt) and just stir until evenly incorporated. Fold in the currants. Lastly, add the vinegar and mix for 20 seconds or so until it is evenly spread throughout the batter (this creates the “egg” reaction when it hits the baking soda).
- Line 24-27 muffin tins with cupcake papers. Evenly distribute the batter amongst the cups, filling all the way to the top.
- In a separate bowl, combine the ingredients for the crumb topping, except the coconut oil. Once the dry ingredients are stirred together, use a fork to “mash” the softened coconut oil into the dry ingredients, until it becomes “crumby”. Evenly distribute the crumbs on top of each muffin.
- Bake at 425 F for 5 minutes. After 5 minutes, without opening the oven, turn the oven temperature to 350 F and bake for another 15-17 minutes. Remove from the oven, allow to cool in the muffin tins for 10 minutes. Remove from the muffin tins and enjoy warm or at room temperature!
*Cake flour yields a more delicate final product- which helps keep these babies super moist and soft. You could probably replace this with all-purpose flour (but just use 3/4 cup, not the extra tablespoon)
**It is very thick in its texture, so a whey protein would likely change the texture. This could be replaced with splitting the 1/2 cup between 1/4 cup extra of each buckwheat flour and 1/4 cup + 1 tbsp cake flour, but the final result is better with the protein powder addition. Plus- who doesn’t love a little extra protein and micronutrients?!