Melt the vegan butter in a microwave safe bowl for about 15. Set it aside to cool.

In a large mixing bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.

Add the remaining wet ingredients, including the melted butter, and stir until the batter is just combined.

Divide the batter evenly among the 12 muffin cups.

In a small bowl, combine the flour, sugar and cinnamon for the crumb topping. Add in the vegan butter and use your fingers to cut the butter into the flour mixture until a sandy texture forms.

Sprinkle the crumb topping overtop of each muffin. You will probably have extra crumb topping!

Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for 5-10 minutes in the pan before transferring them to a wire rack to cool completely.