A few weeks ago I went apple picking- a seeming tradition for when the leaves begin to turn colors and the weather becomes crisp. But when I say apple picking, I mean going to the farm, buying a bag of apples, and spending more time looking at the wines the farm also produces. Of course picking up a bag of apples means making delectable apple dishes such as apple walnut pancakes or recipe crafting with vegan apple muffins. Going apple picking or apples in general always reminds me of a story my dad once told me. The house I grew up in , he did too, and our block used to look completely different. At the corner of the block with cobblestone streets, were large apple trees. The kids from the area used to go pick apples and enjoy them in the fall weather. I suppose it's maybe how my dad developed his love for apples that he soon passed on to me as a child. I can always recall him with a small pairing knife and apple in hand cutting up small slices to enjoy while watching a baseball game. The change of seasons always brings about fond memories. I find baking allows me to reminisce even more, which led me to bake up some muffins. Although the boyfriend didn’t mind having some for breakfast everyday either.

From my memory filled kitchen to yours, happy fall!


Happy eats!

Jumbo Vegan Apple Streusel Muffins




  • 1 cup granulated sugar
  • 3 small granny smith apples, peeled and diced
  • 1 tablespoon brown sugar
  • 1 cup granulated sugar
  • ½ cup of coconut oil melted
  • 1 tablespoon ground flaxseed + 3 tablespoons water (let sit for a few minutes)
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¾ cup almond milk
  • ¾ cup applesauce
  • Streusel Topping:
  • ½ cup old fashioned oats
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup melted coconut oil
  • ¼ cup chopped pecans


  1. Preheat an oven to 400 degrees.
  2. In a small pan combine the apples and brown sugar. Sauté the apples until tender.
  3. Next, combine the warm coconut oil and sugar. Stir in the vanilla, cinnamon, almond milk, and applesauce.
  4. Then add in the flax egg.
  5. Once the apples are cooked, add them into the batter. Stir in the flour in small batches, and then add the baking soda and baking powder.
  6. Next, make the streusel toping by combing the warm coconut oil, brown sugar, oats, and cinnamon. Mix in the pecans.
  7. Pour the batter into a greased jumbo muffin pan. Top each muffin with a generous amount of streusel topping. Bake the muffins for about 15-20 minutes until golden brown and a cake tester comes out clean. (If the muffins seem to be cooking too fast, lower the heat midway through to 350 degrees.)