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.
- 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.
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.
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