Vegan Lemon & Damson Crumble Muffins

Makes: 12 muffins 




  • 2 cups self-raising flour
  • 2/3 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup aquafaba (or 1 egg)
  • 1/3 cup neutral oil
  • 1/4 cup coconut or brown sugar
  • 1/2 cup caster sugar
  • 1 cup non-dairy milk
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest


  • 1/2 cup Damson Collection Plum Jam (loosened with 2 tablespoons milk)


  • 2 tablespoons coconut oil (or butter)
  • 1/4 cup plain flour
  • 2 tablespoons almond meal
  • 1/4 cup rolled oats
  • 2 tablespoon sugar



  1. Preheat the oven to 180C.
  2. Line or grease a 12-hole muffin tin.
  3. Combine the flour, baking powder, almond meal and salt in a small bowl and set aside.
  4. In a separate, larger bowl, add the aquafaba and whisk until frothy. If using an electric whisk, this will take around 30 seconds. If using a handheld whisk, it will take up to a minute. Gradually add the oil, continuing to whisk the mixture as the liquids emulsify. Add the sugar in the same way.
  5. Add the milk, lemon juice and zest until combined.
  6. Using a wooden spoon, slowly add the flour to the mixture, folding each spoonful in until you have a thick and sticky muffin mixture.
  7. To make the crumble, heat the coconut oil until soft, then add the dry ingredients to a small bowl along with the coconut oil. Using your fingers, combine the ingredients until a crumbly mixture forms. This will be your muffin topping.
  8. Add the mixture to the muffin tin in heaped tablespoons. Using a teaspoon, make a small well in each muffin and spoon in one teaspoon of the Plum Jam. Sprinkle with the crumble mixture.
  9. Place in the oven to bake for 20 minutes or until a skewer comes out clean. Leave to cool on a wire rack. Serve and enjoy with more jam!


 By @littlecitybowl

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