Fig Muffins with Oat Crumble

Adapted from

Dry Ingredients:
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 1/4 cup dried figs
Special Vegg Baking mixture=3 extra large eggs (see recipe below)
—1/2 cup bread flour
—4 tsp Vegg Baking Mix
—4 tsp Vegg Vegan Egg Yolk

Wet Ingredients:
1 1/2 cup almond/coconut milk with 1 Tablespoon apple cider vinegar
(stir and let sit 10 min)
1 cup lemon-lime sparkling water
2 tsp vanilla extract

Oat Topping:
Mix 1/3 cup packed brown sugar, 1/4 cup quick-cooking oats, and 1 Tablespoon melted margarine.

Preheat oven to 450 degrees F. Mix all dry ingredients well by hand in large bowl. Pour in wet ingredients. Mix well by hand until homogenous. Place 12 muffin cups in a 12 muffin tin. Using a tablespoon, spoon in enough mix to come to very top of muffin cup. Sprinkle oat topping over all muffins trying to cover all over all muffins. Bake 18 min. Check center of  a muffin with a toothpick. If it comes out clean, they are finished. Remove and place on wire rack for 15 min.