Vegan Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel

Warming and cozy Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel are easy to make and freezer friendly! Welcome fall! Vegan.

Vegan Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel

Warming and cozy muffins for fall stand in as a quick breakfast on the go, a lazy weekend brunch or an afternoon snack. Packed with apples, oats, walnuts, warming spices and molasses, they are simple and delicious. Vegan

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 214kcal

Author Traci York

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 or all purpose flour
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.

Nutrition