Steps

• Prepare the caramel: Caramelize the sugar in a saucepan, without water, over high heat. When some of it starts to melt, don't hesitate to swirl the saucepan gently to spread the caramelized sugar over the remaining powdered sugar (without using any utensils!). In the meantime, heat the soy cream. Once all of the sugar is caramelized, pour in the boiling cream and dissolve all of the caramel into it with a spatula. Add the plant-based milk, and then refrigerate your caramel.
• Prepare the muffin batter: Mash the bananas with a fork and then mix with the applesauce, soy milk, vinegar, melted coconut oil, and 120g of caramel made just before. In another mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Pour this dry mixture into the wet mixture to create a smooth batter. Add the chopped apples.
• Prepare the crumble: mix the flour, sugar, and almond powder. Incorporate the coconut oil with your little hands to achieve a dough that crumbles into a crumble.
• Preheat your oven to 340°F. Pour the muffin batter into 6 molds. Add a spoonful of caramel to each muffin, followed by the crumble mixture. Bake for 25 to 30 minutes. Add a little more caramel on top 5 minutes before the end of baking.