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