Make the batter:

1. Preheat the oven to 350°F. Line an extra-large muffin pan with parchment paper or liners.
2. In a large bowl, mix the egg replacer with the water, whisk, and set aside for 5 minutes.
3. In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
4. In the large bowl used for the egg replacer, combine the wet ingredients: apple cider, applesauce, butter, brown sugar, cane sugar, and vanilla extract.
5. Slice the apples into small pieces and add them to the large bowl with the cider mixture.
6. Add the dry mixture to the wet mixture and stir just until combined. Be careful not to overmix, or the muffins will be less fluffy and soft.
7. Scoop a little less than ⅔ cup of batter into each extra-large muffin cup. Continue until all 6 are filled.

Make the streusel and bake:

1. In a small bowl, combine the streusel ingredients: brown sugar, cane sugar, cinnamon, old-fashioned oats, and melted vegan butter. Mix with a fork until crumbly.
2. Sprinkle the streusel over the top of each muffin.
3. Bake for 32 to 38 minutes, or until a toothpick comes out clean.
4. Remove from the oven and let cool completely. The muffins can be eaten at this point, but if you let them rest for 2 hours, they taste even better.