Farmstand Vegan Fruit Muffins


Over the summer, I reviewed a new seasonal cookbook, The Blooming Platter. As summer gives way to fall, I find myself peaking inside this creative collection of recipes once again, looking for something that offers the warmth and depth of flavor that I love this time of year. After just a few minutes, I found what I was looking for, muffins infused with apple, and topped with a walnut-oat streusel. The author, Betsy DiJulio, calls them “Farmstand” Muffins, I call them the perfect autumn comfort food.

I love using Gala apples in recipes like these; they have a nice natural sweetness (so I can get away with less sugar), hold up very well in baking, and my local grocery stores typically carry the organic variety. Apples have repeatedly made the Enironmental Working Group’s Top Pesticide List (this year they are actually #1!), so I recommend buying organic or spray-free apples whenever possible.

If you prefer a sweet-tart muffin, good ‘old Granny Smith Apples will go nicely in this recipe. For a modern twist, seek out Jonagold or Jonathon apples; they are sweet-tart, but not as puckering as Granny Smiths. Again, try to stick with pesticide-free apples, no matter the type. Now, with an apple in hand, enjoy this recipe …

Farmstand Vegan Fruit Muffins
Prep time
Cook time
Total time
Recipe by Betsy DiJulio, author of The Blooming Platter: "Fresh picked autumn apples are especially good in these muffins. But you can enjoy them any time by substituting whatever fruit is in season. Any type of chopped nuts may be used in place of the walnuts as well."
Serves: 12 muffins
  • 4 tablespoons unbleached all-purpose flour
  • 4 tablespoons natural sugar
  • 4 tablespoons old fashioned oatmeal
  • 4 tablespoons chopped walnuts
  • 2 tablespoons canola oil
  • Pinch ground cinnamon
  • 1 cup soymilk [can sub your milk alternative of choice]
  • 2 teaspoons apple cider vinegar
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup natural sugar, or more for a sweeter version
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Dash ground cinnamon, optional
  • 1 cup canola oil
  • 1 large apple, chopped (1 cup)
  1. Streusel: Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.
  2. Muffins: Preheat the oven to 450ºF.
  3. Line a muffin tin with 12 paper cupcake liners. Set aside.
  4. In a small bowl, whisk together the soy milk and vinegar and set aside. It will curdle slightly, so whisk it a couple of times, including just before using.
  5. In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and optional ground spice.
  6. Make a well in the center of the dry ingredients and pour in the canola oil and the soymilk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit.
  7. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
  8. Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean.
  9. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle.
  10. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature.
  11. Store any leftovers in an airtight container in the refrigerator.
Diet type: Vegan, Dairy Free, Egg Free, Peanut Free, and optionally Soy Free

About Author

A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

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