Cinnamon Apple Zucchini Muffins (vegan, healthy)

0 Preheat oven to 350 degrees F. Line a muffin pan with muffin liners.
1 In a small bowl, make flax egg by combining the ground flaxseed and water. Set aside to gel up for 5-10 minutes to thicken.
2 In a medium bowl make the streusel. Add the flour, sugar, cinnamon, cardamom, and salt. Stir until combined. Add the melted coconut oil and stir until combined and a sandy/clumpy texture. Add more flour if needed. Place in the fridge while you make the muffins. 
3 In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4 In a large bowl, whisk zucchini, pure maple syrup, coconut sugar, flax egg, almond milk, oil, and vanilla extract until smooth. 
5 Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Be careful NOT to overmix. Fold in chopped apples.
6 Scoop batter into the muffin tin, filling it to the top. Sprinkle streusel all over the tops. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Mine took a little longer because I made them big, but yours could take less time. 
7 Let muffins cool in the pan for 5-10 minutes. Then place on a wire rack to cool completely. Enjoy!