A warming spicy muffin with crunchy nut topping.

Brown sugar topping:
60g butter, melted (or dairy-free spread)
1/2 c brown sugar (or coconut sugar)
1/2 c chopped nuts (I used almonds)
1/4 c flour
1/4 c oats
1 tsp cinnamon

150g butter, melted (or dairy-free spread)
2 eggs (or flaxseed eggs - 4 tbsp flaxseed mixed with 10tbsp water)
1/2 c rice syrup
1 tsp vanilla extract
1/2 c milk of choice
1/2 tsp baking soda
2 apples, grated with skin on
2 c flour (I used wholemeal and white spelt)
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp cloves

Preheat oven to 180C. Line a 12-cup muffin pan with paper cases.

Mix all topping ingredients in a small bowl and set aside.

Whisk the melted butter, eggs, rice syrup and vanilla in a large bowl. Combine milk and baking soda in a cup and add to the mixture with the apple.

Sift in flour, baking powder and spices and mix gently just to combine.

Spoon batter evenly into the muffin tins. Spoon a tablespoon of topping onto the centre of each one.

Bake for around 20 min until cooked through. Rotate pan halfway and cover with foil if the tops are browning too much. 

Leave to cool in the tin for 10 minutes.

You could also make these muffins with pears.