Fresh Ginger Apple Muffins with Crumble Topping

A simple one-bowl recipe for fresh ginger apple muffins filled with sweet and crunchy apples and a warm spicy bite of ginger. Super moist and naturally sweetened, these apple ginger muffins are perfect for breakfast or a grab-and-go snack.

Why you'll love these apple muffins

• These grain-free muffins are quick and easy to make in one bowl and bake in only 20 minutes!
• Super moist, naturally sweetened, hearty, wholesome and healthy. These muffins are also diary-free, gluten-free and grain-free.
• Super healthy and convenient. The almond flour is high in protein and low in carbs. Apples are high in dietary fiber and the ginger adds a warming spice and aids in digestion.
• Try these muffins with a spread of almond butter or peanut butter. You may also like my blueberry banana muffins.

Jump to:

• Why you'll love these apple muffins
• Noteworthy ingredients
• How to make apple muffins
• Tip
• Storage

Noteworthy ingredients

• Almond flour: makes these muffins grain-free, perfect for a Paleo and gluten-free diet.
• Eggs: add creaminess and keeps the muffins from crumbling. If you like more volume in the muffins, beat the eggs until fluffy before adding the rest of the ingredients.
• Apple: adds sweetness. I love using Honeycrisp apples because they maintain their sweetness and crunch even when cooked. Other good choices are Fuji, Pink Lady and Granny Smith if you like that sweet-tart flavor.
• Vanilla almond milk: works well with that creamy vanilla flavor. Unflavored will also work well or substitute for any non-dairy milk.
• Monk fruit: is a great substitute for regular cane sugar. It's also low on the glycemic index so it won't spike your blood sugar. Coconut sugar is also a great substitute.
• Fresh ginger: adds a warm peppery flavor and is known to aid in digestion.

see recipe card for all ingredients and quantities

How to make apple muffins

Preheat oven to 325 °F. Line a 12-cup muffin tin with parchment liners.

In a large mixing bowl, add all muffin ingredients: almond flour, eggs, apples, almond milk, sweetener, melted coconut oil, ginger, cinnamon, baking powder and sea salt. Combine without over mixing. Pour batter into muffin cups.

Hint: if you want a muffin with more volume, beat the eggs until fluffy before adding the rest of the ingredients.

In a small mixing bowl, add and combine all crumble ingredients: almond flour, solid coconut oil, sweetener and cinnamon. Use the tines of a fork to cut the coconut oil into the flour mixture. Sprinkle crumble over muffins.

Bake for 20 minutes, or until a wooden toothpick stuck in the center of the muffin comes out clean.

Remove from oven, allow to cool 5 minutes in muffin tin, then carefully transfer to rack.

Hint: chop apples into small dice (¼ - ½ inch) so they distribute well in each muffin.

Storage

These apple muffins can be stored in an airtight container, preferably in the fridge, for up to 5 days. They also freeze well up to 3 months.

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