A simple one-bowl recipe for fresh ginger apple muffins with crumble topping 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.
- 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 muffin recipe. 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.
The best way to enjoy these apple crumble muffins is with a spread of almond butter, peanut butter or ghee. Looking for a way to satisfy your sweet tooth without overwhelming your taste buds? Give my Gluten Free Blueberry Banana Muffins and Double Chocolate Carrot Zucchini Muffins a try - they're not overly sweet treats yet deliciously satisfying.
Jump to:
Key ingredients and substitutions
- Almond flour - makes these muffins grain-free, perfect for a Paleo and gluten-free diet. No oat flour or all purpose flour in these apple crumb muffins.
- 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. No need for room temperature eggs.
- Fresh apples - adds sweetness with sweet apple chunks. I find Honeycrisp apples makes the best apple muffins since they maintain their sweetness and crunch even when cooked. Other good choices are Fuji, Pink Lady, Gala apples and Granny Smith apples 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 and add a teaspoon of vanilla extract.
- 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. Maple syrup will add too much moisture.
- Fresh ginger - adds a warm peppery flavor and is known to aid in digestion and gives you that apple pie flavor. Swap with ¼ teaspoon of ground ginger.
See recipe card below for all ingredients and quantities.
Expert tips and variations
Crumb topping - if the coconut oil is too soft, refrigerate for 10-20 minutes to harden. Or mix the crumb together first (with firm coconut oil) and chill before topping muffins. This helps prevent the buttery streusel from sinking into the muffin.
Grate ginger finely - ginger is fibrous, so use a microplane grater or fine grater. This ensures ginger is evenly distributed in muffin batter and you'll get a burst of ginger flavor in every bite.
Ground ginger - you'll only need ¼ teaspoon and a teaspoon of lemon juice will help brighten the flavors.
Store - 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.
How to make apple muffins
- Preheat oven temperature to 325 °F. Line a 12-cup muffin tin with parchment liners or paper liners. Or use two 6-cup muffin pans.
Tip - chop apples into small dice (¼ - ½ inch) so they distribute well in each muffin.
- In a large mixing bowl, add all muffin ingredients: almond flour, eggs, chopped apples, almond milk, sweetener, melted coconut oil, ginger, cinnamon, baking powder and sea salt. Combine without over mixing. Pour muffin batter into muffin cups.
Hint: if you want a muffin with more volume, beat the eggs in a separate bowl until fluffy before adding the dry ingredients and wet ingredients.
- In a small mixing bowl or medium 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 wire rack.
Frequently asked questions
Sometime when muffins are cooled in their muffin pan too long they produce trapped steam. This can result in soggy bottoms.
Good baking apples for muffins are those that hold their shape well and don't turn into mush during baking. Some good options include Honeycrisp, Granny Smith, Braeburn, and Rome apples. These apples are tart and firm, which makes them great for adding a bit of crunch and flavor to muffins.
More easy muffin and more recipes
Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
Recipe
Fresh Ginger Apple Muffins with Crumble Topping
Equipment
- 1 12-cup muffin tin lined with muffin papers or greased
- 1 large bowl and small bowl
Ingredients
- 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 Streusel Topping
- ½ cup almond flour
- 2 teaspoons solid unrefined coconut oil
- 1 teaspoon monk fruit sweetener (or coconut sugar)
- 1 teaspoon ground cinnamon
Instructions
- 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, chopped apples, almond milk, sweetener, coconut oil, ginger, cinnamon, baking powder and sea salt. Combine without over mixing. Pour batter into muffin cups.
- 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 cooling rack.
Leave a Comment