For the muffins:

1. Start by lining the cupcake pan with parchment paper or liners. If you are using a standard cupcake pan please see the adjusted cook time below*
2. Preheat the oven to 350 degrees
3. In a large bowl mix together the egg replacer with water, whisk and set aside for 5 min.
4. In a medium-sized bowl combine all dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
5. In the large bowl used to make the egg replacer, combine all the wet ingredients: apple cider, apple sauce, butter, brown sugar, cane sugar, and vanilla extract.
6. Slice the apples into small pieces and add to the large bowl with the apple cider mix.
7. Combine the dry flour mix with the wet mix and stir just until combined. Make sure not to overmix or the muffins will be less fluffy and soft!
8. Scoop a little less than 2/3 cup muffin batter into each extra-large muffin tin. Continue until all 6 muffin tins are filled.

For the cinnamon streusel topping:

1. In a small bowl combine the ingredients for the cinnamon streusel topping: Melted butter, brown sugar, cane sugar, cinnamon, old fashion oats, and cinnamon. Using a fork mix them together to form a crumble texture.
2. Sprinkle the streusel crumble on the top of each muffin.
3. Bake for 32-38 minutes or until a toothpick comes out clean.
4. Remove from the oven and allow them to cool completely. They can be eaten at this point but if you allow them to rest for 2 hours they taste even better!