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    Home » Appetizers and Snacks

    Fresh Ginger Apple Muffins with Crumble Topping

    Published: Jan 15, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    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.

    ginger apple muffins with crumble topping in a muffin tin beside a round rack with muffins on it

    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

    ingredients for fresh ginger apple muffins
    • 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.

    fresh ginger apple muffins batter in bowl beside a bowl of crumble topping and a lined muffin tin

    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.

    fresh apple ginger muffin batter in prepared muffin tin beside a bowl of crumble topping and some batter already topped

    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.

    Fresh baked ginger apple muffins with crumble topping in muffin tin and on round cooling rack

    Tip

    If the solid coconut oil for the crumb topping is too soft, place in the fridge for 10-20 minutes to harden. You can also mix the crumb together first (with solid coconut oil) and put in the fridge to keep chilled before topping muffins. This will help prevent the crumble topping from sinking into the 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.

    Print
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    baked ginger apple muffins on round cooling rack

    Fresh Ginger Apple Muffins with Crumble Topping


    • Author: Jacqui Wilson
    • Total Time: 30 minutes
    • Yield: 12 muffins 1x
    • Diet: Gluten Free
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    Description

    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.


    Ingredients

    Scale

    Muffins

    • 1 cup almond flour
    • 4 large eggs, lightly whisked
    • 1 large apple, peeled and small dice
    • ¼ cup unsweetened vanilla almond milk
    • 3 tablespoons monk fruit sweetener (or coconut sugar)
    • 2 tablespoons unrefined coconut oil, melted
    • 1 tablespoon fresh minced ginger (or ¼ teaspoon ground ginger)
    • 1 tablespoon ground cinnamon
    • 1 teaspoon baking powder
    • ⅛ teaspoon fine sea salt

    Crumble

    • ½ cup almond flour
    • 2 teaspoons solid unrefined coconut oil
    • 1 teaspoon monk fruit sweetener (or coconut sugar)
    • 1 teaspoon ground cinnamon

    Instructions

    1. Preheat oven to 325 °F. Line a 12-cup muffin tin with parchment liners.
    2. In a large mixing bowl, add all muffin ingredients: almond flour, eggs, apples, almond milk, sweetener, coconut oil, ginger, cinnamon, baking powder and sea salt. Combine without over mixing. Pour batter into muffin cups.
    3. 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.
    4. Bake for 20 minutes, or until a wooden toothpick stuck in the center of the muffin comes out clean.
    5. Remove from oven, allow to cool 5 minutes in muffin tin, then carefully transfer to cooling rack.

    Notes

    If the solid coconut oil for the crumb topping is too soft, place in the fridge for 10-20 minutes to harden. You can also mix the crumb together first (using solid coconut oil) and put in the fridge to keep chilled before topping muffins. This will help prevent the crumble topping from sinking into the muffin.

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

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

    • Prep Time: 10 min
    • Cook Time: 20 min
    • Category: snack
    • Method: bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 145
    • Sugar: 2.5 g
    • Sodium: 52.9 mg
    • Fat: 7.2 g
    • Saturated Fat: 2.5 g
    • Trans Fat: 0 g
    • Carbohydrates: 9.7 g
    • Fiber: 1.4 g
    • Protein: 4.2 g
    • Cholesterol: 62 mg

    Keywords: apple muffins, cinnamon apple muffins, ginger muffins, crumble topping

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

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