For the muffin batter:
1

Preheat the oven to 180C fan and line a 12-cup muffin tin with paper liners. In a large bowl, combine the sugar, apple sauce, oil, hemp milk, vinegar and vanilla. Whisk together until smooth.

2

Then add in the flour, bicarbonate of soda and salt. Stir with the whisk until the flour has been incorporated and the batter is mostly smooth – (careful not to overmix here!)

3

Divide the batter between the 12 muffin cups equally and set aside.

For the streusel:
1

In a separate (medium) bowl, combine the flour, light brown sugar, vegan butter and cinnamon. Use your fingertips to rub the butter into the flour/sugar until you get a sandy mixture with no large lumps of butter remaining. When you have this consistency, then stir in the hemp seeds.

2

Sprinkle this crumbly mixture equally over the batter in the 12 muffin cups. You can pile it up a bit as some will sink into the batter below as it bakes.

3

Bake for 22-27 minutes, until a toothpick inserted into one of the centre muffins comes out clean. Leave to cool before removing from the muffin tin because burning your hands isn’t fun – but don’t be surprised if a couple go missing before completely cooled, the freshly baked muffin smell will fill the house and is pretty irresistible.