Preheat your oven to 350°F (175°C). Line the muffin tin with paper liners or grease it.

In a large bowl, mix diced Honeycrisp apple, grated carrot, cane sugar, avocado oil, non-dairy milk, and vanilla extract until well combined.

In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Evenly distribute the batter into prepared muffin cups, filling them about 3/4 full.

In a separate bowl, combine crumble topping ingredients until it resembles wet sand.

Sprinkle the crumble over each muffin cup, then bake for 18-20 minutes until a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.