Cinnamon Apple Streusel Scuffins

Makes: 6 large scuffins
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes

For the Scuffins:

• 2 cups all purpose gluten free flour (I use Bob’s Red Mill)
• 1 cup gluten free oats
• 1-1/3 tsp. baking soda
• 1 flax egg (1 tbsp. flax + 3 tbsp water)
• 1 cup almond “buttermilk” (1 cup almond milk + 1 tbsp. lemon juice)
• 2 tsp. vanilla extract
• 1/2 tbsp. apple cider vinegar
• 2 tbsp. applesauce
• 1/4 tsp. salt
• 1 tbsp. cinnamon
• 2 apples, chopped
• 1/4 cup agave nectar

For the Streusel topping:

• 1 tsp. vegan margarine
• 1/4 cup evaporated cane juice (or sugar works just fine)
• 1 tsp. flour
• 1 tsp. cinnamon

Directions: In a small bowl, mix your 1 cup almond milk and 1 tbsp. lemon juice — stir and set aside for 5-10 minutes. In another small bowl, greate your flax egg by mixing 1 tbsp. ground flax with 3 tbsp. warm water — set aside for 3-5 minutes to allow to “gel”.

In a large mixing bowl, mix 2 cups flour, 1 cup oats, 1 and 1/3 tsp. baking soda, 1/4 tsp. salt, and 1 tbsp. cinnamon together. Stir until all dry ingredients are well incorporated. In another medium sized bowl, mix your almond buttermilk, flax egg, 1/2 tbsp. apple cider vinegar, 2 tbsp. applesauce, and 1/4 cup agave nectar — gently whisk into the dry ingredients and stir until batter is smooth. Gently fold in chopped apples.

In another small bowl, mix the 1/4 cup evaporated cane juice, 1 tsp. flour, 1 tsp. cinnamon and cut in the 1 tsp. vegan margarine until mixture becomes “crumbly”.

Scoop six equal sized portions of batter onto a greased baking sheet (don’t worry, I swear it won’t all spread out and create a giant mess!) and top with sprinkles of the streusel topping. Bake in a 400 degree Fahrenheit oven for 15-18 minutes, or until golden brown. Enjoy!