Warming and cozy Vegan Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel are easy to make and freezer friendly. | Disclosure: This post is sponsored by Frontier Co-op.
Welcoming fall with aromatic, warming spices of allspice, cinnamon, ginger, and their allies, I couldn’t help but include them in my first official post for fall. This is such a cozy time of year and my favorite.
It’s also organic month, time to reflect on why organic food belongs in our pantry and to appreciate those who bring organic ingredients to the table. This not only includes local farms, but also not so near farms that stock our pantries with spices and other essentials from afar.
I’m so happy to partner with brands I trust to share with y’all not only delicious food but also the stories behind the food, like sustainability practices, that are important to me. As a food blogger, to partner with a brand I trust and have known for many years is pretty rewarding.
Frontier Co-op ingredients have been staples in my kitchen for years. They were one of the first suppliers to actively advocate organic products and organic agriculture. Carrying organic products since 1978, they became certified as soon as it was available because “it’s a crucial element in building a safe and sustainable international food supply for people and the environment… crucial to the well-being of us all” (Frontier Co-op).
I’m excited to highlight Frontier Co-op’s Organic Allspice in these spice-packed muffins. Allspice imparts the aroma and notes of warming cinnamon, cloves, and nutmeg.
But allspice is not simply a combination of these three spices. Rather, it’s a single spice, the unripened berry of a small evergreen. When dried, it resembles a peppercorn. Sourced from Guatemala from a cooperative of 50,000 growers, Frontier helped the co-op expand their organic spice production and provided funding for a modern dental clinic last year.
It’s the people behind the food, and our environment, that brings ingredients like warming spices for fall to our tables. Something to remember as we scoop teaspoons full of spices and inhale their aromas as we prepare fall’s bounty.
While the pumpkins are still in the fields here, there’s an abundance of apples falling from the trees. There’s nothing quite like going on a long walk and picking an apple or two along the way.
I’ve been hoarding them and finding new ways to enjoy the fruits our trees grow.
The apples I picked for this recipe are what I call sweet-tart. Planted over 50 years ago, the caretaker of this particular apple tree, and 10+ others, said it was his favorite variety, although he doesn’t know exactly what variety it is. They are firm, yet bake up to yield slight resistance when bitten into.
These muffins are loaded with them.
Add walnuts and that sublime brown sugar streusel to this muffin, and… texture heaven!
There’s so much going on in this little muffin, from the hands of the people that grew the ingredients, near and far, the companies and neighbors that make them available, and into your kitchen where the magic happens.
Find Frontier Co-op and more inspiration on their website, on Instagram, Twitter, and Facebook.
Vegan Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel
Ingredients
For the Streusel:
- 2 Tbs Coconut Oil solid, virgin, unrefined
- 1/4 C + 1 TBS White Whole Wheat Flour AKA - Ivory Wheat Flour
- 1/4 C Rolled Oats 103g, not quick
- 3 Tbs Brown Sugar light or dark
- 1/4 tsp Ginger ground
- 1/4 tsp Allspice ground
For the Muffins:
- 1/2 C Nut Milk 120g, I use homemade Cashew Milk
- 1 tsp Apple Cider Vinegar
- 1 C Rolled Oats not quick
- 1/4 C Brown Sugar 50g, light or dark
- 1 1/2 C White Whole Wheat Flour 262g, AKA Ivory Wheat
- 1/2 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 tsp Cinnamon ground
- 1/2 tsp Allspice ground
- 3/4 tsp Ginger ground
- 1/4 tsp Nutmeg ground
- 1 tsp Vanilla Extract
- 1/4 C Blackstrap Molasses 88g
- 1/2 C Unsweetened Apple Sauce 113g
- 1/4 C Maple Syrup 82g
- 1/3 C Walnuts rough chopped, 40g
- 1 1/2 C Apples peeled and small dice (about 1 apple), 190g
Instructions
For the Streusel:
- In a small mixing bowl, add the coconut oil, flour, oats, sugar, ginger and allspice. Using a fork, mix and mash the ingredients together until the ingredients are crumbly and have some pea size chunks. Set aside.
For the Muffins:
- Preheat oven to 350F (180C). Spay a muffin pan throughly with pan spray. Set aside.
- In a medium mixing bowl, whisk the nut milk and apple cider vinegar. Set aside to thicken for at least five minutes.
- In a large mixing bowl, add the oats. To the large bowl sift in the sugar, flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. Set aside.
- To the milk mixture, whisk in the extract, molasses, apple sauce, and maple syrup. Set aside.
- Mix the wet ingredients into the dry ingredients, gently, just until there are no longer any dry patches. The batter will seem very thick, but press on! Fold in the walnuts and apples.
- Use an overfilled #20 (about 4 Tbs) ice cream scoop to portion 12 muffins. Generously top the muffins with streusel allowing it to fall down in the sides of the muffins (crunchy goodness).
- Bake for about 25 minutes, using a toothpick to test for doneness at about 23 minutes.
- Remove from oven, place on a cooling rack for five minutes. Carefully remove muffins from pan and allow to cool completely on a cooling rack. Store at room temperature in a lidded container for up to three days or freeze for up to two weeks.
Great recipe. The muffins came out yummy and moist. We did add some oil as there is non in the ingredients list? Was there an omission?
Angie
So happy to hear Angie! Thank you for your note. Apple sauce stands in, in part, for the oil. There’s no omission. I hope this helps!
Hi Traci! These are absolutely divine :) I made them on the weekend and am still enjoying them now, 4 days later. They keep really well in the fridge and even get tastier over time! I had to make some modifications based on what I had in the cupboard and they still turned out perfectly. I swapped the wholewheat for spelt, the molasses for date syrup, left out the maple syrup (ran out!!) and used coconut blossom sugar instead of brown. Just in case anyone is wondering, they still worked great. An awesome recipe again Traci, thanks for sharing! Michelle xoxo
Michelle!! Thank you so much for sharing on IG and here. They looked so tasty… motivating me to whip up another batch. I like your swaps and will give them a go next time I make them! Thank you for sharing your notes with us Michelle! :D
Traci, these look so fantastic! I adore baking muffins — it’s basically my favorite fall hobby — and these are the top of my list. That streusel topping!
Thank you so much Gina! Yeah, the ultimate cozy, right? I hope you love them my dear!
These muffins are full of so many flavors that I love! Bring on the gingerbread :)
Love all the spices! Thank you Bethany!
These muffins are everything. I just made some applesauce and cannot wait to make muffins with it. :)
I love Frontier Co. as well. Beautifully captures, as usual. <3
Mmmmmm apples sauce! I need to use your recipe. Our neighbor just called and told us to come get all the apples we can. They won’t last much longer!
When you stop and think about the source of your food all the way to your table, it truly makes eating a more rewarding experience. I am loving the light in these photos, Traci. It just radiates fall and the coziest of cozy. I can’t think of a better muffin than one that is loaded with apples and topped with that delicious streusel! xoxo
No doubt, Tessa. Most of our food travels a long way to reach our tables. Knowing more about it helps me appreciate the conditions in which it’s grown and working conditions for farm workers (exposure to pesticides etc.). Thank you for your note on lighting.. it’s changing around here so instead of fighting it, I’m attempting to just go with it! :D
These muffins are gorgeous, Traci! I love that you thought to combine apples and gingerbread. YUM.
Also, I know exactly what you mean about the feeling of working with a brand you believe in. It is so rewarding…sometimes it almost seems to good to be true! Frontier Co-op is an amazing brand that I use all of the time. Their spices are truly of the highest quality!
I love the apples and gingerbread too, Sarah! I know you’re working with a few brands you’ve used and admired for a long time. It IS so rewarding! I couldn’t agree more about the highest quality :D
These sound so delightful, Traci- absolutely perfect for this time of year. That streusel on top of apple gingerbread- it’s everything I could possibly want in a muffin right now. :) Also love that soft and quiet light you captured here.
It’s all about the streusel, right? LOL! Being an admirer of your photography, Emily, I appreciate your feedback! :D
There’s nothing better than baking with apples (or other produce) you’ve picked yourself! I went apple picking yesterday and made a galette for dessert. Good thing I still have hoards of apples to make these. :)
I couldn’t agree more! Hooray for apple picking.. I can imagine that galette! It sounds sublime! :D
Great post as always, Traci!! I thoroughly enjoy learning the background behind brands, so thanks for sharing a little 411 on Frontier Co-op!! I fully support organic, and if possible, locally grown (or raised) food. Anyways, these muffins are all sorts of off the charts fall fabulous, mi-lady!! The apple, gingerbread, oat and walnut combination alone is beyond, but that brown sugar streusel totally seals the deal!! I would wake up extra early if a batch of these freshly baked beauties were waiting for me!! Absolutely making these this week… and if Boy is lucky I will share. ;) Pinned! Cheers, lovely! xo
Locally grown – I agree! Good for you! You know, you could hoard these all on your own!? Just sayin ;)
OH the flavours going on in this muffin are extraordinary Traci! I could definitely do with a huge bite. The ginger must of all is SO inviting!!
I think I’ve already use a whole jar of Ginger! It’s fabulous! Thank you, Jessica!
Wow! Traci, these are absolutely stunning! I am in love with that gorgeous streusel topping. And your photos are beautifullll <3
Thank you, Beeta!
Wow, Traci, these look absolutely mouth-watering! Wishing I could just reach through the screen to grab one! I’m loving the ingredients you used in these— so wholesome and full of flavor. Can’t wait to try!
Thank you Liz!
Such gorgeous looking muffins Traci! The apples, the warm spices, that streusel! Oh my goodness, I so wish I had one right now with my morning coffee! As usual, a wonderful post with fabulous photos! I always love stopping by V&B! Hope you have a great weekend and thanks so much for sharing.
You got it my dear! xo
Oh Traci — These are gorgeous!! Just the type of muffin I would want to bake and eat. I can almost smell them through your photos. Which are absolutely stunning…as always. What a beautiful post!! xoxo
Thank you, Rebecca! The house smells like Fall! :D
You had me at warming and cozy and of course your photos gave me butterflies. This is a muffin I can get behind, my friend… perfect for fall, with a lovely streusel topping! I say, YES! xo
Thank you Annie! That’s what I like to be, all fall and winter long, warm and cozy!
These are SO gorgeous!!
I can’t wait to try this recipe because I have so many apples on the counter :)
*hugs* ella
Oh Yeah! A delicious way to enjoy those apples! :D
These vegan muffins look awesome! Need to try them! Love the photos!
Thank you Mira!
I’ve been trying to buy organic as much as I can and I haven’t even thought about spices being organic! You’re always very enlightening,Traci. Love these muffins – especially the brown sugar streusel topping – so yummy. And isn’t amazing that a fruit tree can give fruit year after year for 50 years! Love the mottled lighting on the muffin shot – very pretty. Have a great rest of the week!
Yay YOU! Small steps we call all take… and Spices? It took a bit of time to transition my spices but I finally did it. You’ll notice a difference in aroma and taste. It makes a difference! And the trees? They are amazing. Producing fruit for that long.. can you imagine the energy involved, from flowering, pollination and then growing fruit? Mother nature is genius and incredibly beautiful! You too, have a great week G! xo
Those look stunning, what a perfect muffin for this time of year!
Thank you Anna!
Beautiful and yummy as always! My sourcing priorities in order, depending on availability: local, organic, seasonal, qulaity, cost, convenience. Home grown or foraged are best of all!
I love this succession of decisions, Deb. It is sometimes a complex decision. I have three stores (one being a co-op) and two farms I visit regularly to gather ingredients. It takes a lot of time, but it’s worth the effort. Home grown – I agree. Foraged? I’ve never done that – well, save blueberries – but I want to learn more about foraging for mushrooms. There’s a class just North of here. I need to sign up. Thank you Sunshine!
Definitely will try and convert to a GF version! They look so tasty…I can almost smell them through the computer screen! Great ingredient combo. I’ll let you know how I tweak this recipe, and hopefully come up with a comparable GF goodie.
Hey Scott! Thank you for your note. I’d love to hear about your GF version, and what you discover. *please note – I just noticed a typo. The molasses is 1/4C not 1/2C – I just fixed it (in case you printed the recipe!).
Traci, what a lovely browse. Your photos are beautiful and oh-so delicious looking. What a treat to scroll through so much yummy-ness.
Have a nice day.
Thank you so much, Lisa! You too!