In a medium-sized bowl, stir together the flour, oats and sugar.

Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the muffin mixture. Make the streusel the day before and store in the fridge in a sealed container.

Make a batch of my vegan caramel sauce, switch out the caster sugar for coconut sugar to make this recipe refined sugar-free / a natural sugar recipe. Add a dash of salt to the caramel.

Preheat the oven to 180°C fan and line a 6 cup jumbo muffin tin with muffin liners. Refer to notes for other options.

In a small bowl combine the ground flaxseed with the water, stir until a paste and set aside. This will turn thick and jelly like.

In a medium sized mixing bowl, sieve in the flour, baking powder, arrowroot and sugar. Mix to break up any lumps.

In a separate bowl, add in the yogurt, room temperature butter, milk and caramel. Mix to combine. Pour the wet into the dry and mix until just incorporated. Don’t over-mix!

Using an ice-cream scoop or spoon, divide the mixture between the cases. Make sure the batter reaches the top of the liners.

Swirl caramel to the top of each muffin, use a tooth-pick or skewer to swirl it in.

Sprinkle a good amount of the streusel on top of each muffin, making sure the tops are covered.

Place into the middle of the oven and bake for 12 minutes at 180°C fan. After 12 minutes, reduce the oven temperature to 160°C fan and bake for a further 16-18 minutes, or until the skewer / toothpick inserted into the middle of the muffins come out clean.

Remove the muffins the oven and allow the muffins to cool in the tin on a wire rack.

Once cooled, drizzle with a more caramel and a sprinkle of flaked sea salt (optional).

Peel away the cases, serve and enjoy.