A simple muffin recipe for fresh apple ginger muffins filled with sweet and crunchy apples and a warm spicy bite of fresh ginger. Super moist and naturally sweetened, these ginger apple muffins are perfect for breakfast or a grab-and-go snack.
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These fresh ginger apple muffins start with an easy oat muffin batter that’s flavored with cinnamon, pure maple syrup, and plenty of juicy apples right through the center of a muffin.
The simple batter produces moist, soft, and cakey muffins with tall muffin tops. They’re always a favorite! Next time you'll want to make a double batch.
I always associate apple muffins with cool fall mornings, a favorite apple orchard during peak apple season, and of course autumn baking, similar to these sweet potato chocolate muffins.
These ginger muffins are perfect any time of year, even if you don't have sacks of apples to use up. Every single bite is well-balanced in flavor and texture with the combinations of oat flour, spicy ginger and juicy apples.
The best way to enjoy these ginger muffins is with a spread of almond or peanut butter. Great muffin recipes are one of my favorite food like these gluten free raspberry muffins, orange muffins and these super moist double chocolate zucchini muffins. They're not overly sweet treats yet deliciously satisfying.
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Why You'll Love This Recipe
- Bursting with juicy apple and the zesty flavor of fresh ginger, these muffins taste amazing right out of the muffin tins.
- Made with wholesome ingredients like fresh apples, oat flour, and unsweetened applesauce, these muffins are a guilt-free treat that you can enjoy any time of day.
- Quick and easy to prepare, perfect as breakfast for busy mornings or as a satisfying snack on the go, like these blueberry banana muffins.
- With a fluffy texture and a hint of sweetness from pure maple syrup, these muffins are sure to please even the pickiest eaters.
- Super moist, naturally sweetened, hearty and wholesome. These muffins are also dairy-free, gluten-free, and vegan.
Recipe Ingredients
You'll need the following ingredients to make easy moist fresh apple ginger muffins:
Ingredient Notes:
- Oat flour: Adds a fluffy yet hearty texture.
- Baking Soda & Baking Powder: Helps the muffins rise and achieve a light, fluffy texture.
- Cinnamon & Fresh Ginger: Adds warmth and a zesty kick and aromatic flavor to the muffins. Swap in ground ginger instead of fresh if you prefer.
- Unsweetened Apple Sauce: Adds moisture and natural sweetness along with the pure maple syrup. I have not tested sour cream or greek yogurt.
- Pure Maple Syrup: Adds sweetness and moisture. This can be swapped with honey for a sweeter flavor profile.
- Flax Eggs: Bind the ingredients together and add moisture to the muffins, acting as a vegan alternative to traditional eggs. Or use 2 large eggs if you prefer.
- Fresh Apple: Add sweet, fruity flavor and juicy texture, making them irresistibly moist and delicious. I find Honeycrisp apples make 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.
See recipe card below for all ingredients and quantities.
How to Make Moist Fresh Apple Ginger Muffins
- Step 1: In a medium bowl, combine dry ingredients: oat flour, baking powder, baking soda, cinnamon, and sea salt.
- Step 2: In a large bowl, whisk together wet ingredients: grated apple, apple sauce, maple syrup, flax eggs, and vanilla extract.
- Step 3: Fold flour mixture into wet ingredients and mix until fully combined and no flour pockets remain. Careful not to over mix.
- Step 4: Using a large batter scoop or ice cream scoop, scoop the muffin batter evenly into a 12-cup muffin tin with parchment liners or paper liners. Bake at 350°F for 20-25 minutes, or until a wooden toothpick stuck in the center of the muffin comes out clean or with a few crumbs.
- Step 5: As soon as they're cool enough to touch, transfer muffins to a cooling rack to cool completely.
Expert Tips
- Be sure to grate the fresh ginger finely to ensure it distributes evenly throughout the fluffy muffins. A microplane grater or fine grater works great.
- Fold the grated apple gently into the batter to avoid over mixing, which can result in dense muffins.
Common Questions
Sometime when muffins are cooled in their muffin pan too long they produce trapped steam. This can result in soggy bottoms. It's best to transfer muffins to a cooling rack within 10 minutes of removing them from the oven.
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.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to three days.
- Refrigerator: For longer storage, store in an airtight container or zip top bag in the fridge for 4-5 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Enjoy them gently warmed in the microwave, or at room temperature for a delicious treat any time of day!
More Gluten-Free Muffin Recipes You'll Love
📖 Recipe
Fresh Apple Ginger Muffins
Equipment
- 1 12-cup muffin tin lined with muffin papers or greased
- 1 large bowl and medium bowl
Ingredients
Dry Ingredients
- 2 cups (240 grams) oat flour, certified gluten free
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet Ingredients
- 1½ cup (190 grams) grated apples, about 1 large apple
- ⅔ cup (162 grams) unsweetened apple sauce
- ⅓ cup (107 grams) pure maple syrup
- 2 flax eggs, 2 tablespoons flax meal + 5 tablespoons warm filtered water, mix and rest to thicken
- 1 tablespoon fresh minced ginger, or 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 °F. Line a 12-cup muffin tin with parchment liners.
- In a medium bowl, add all dry ingredients: oat flour, baking powder, baking soda, ground cinnamon, and fine sea salt.
- In a large bowl, add wet ingredients: grated apples, apple sauce, pure maple syrup, flax eggs, ginger, and vanilla extract.
- Bake for 20-25 minutes, or until a wooden toothpick stuck in the center of the muffin comes out clean.
- As soon as they're cool enough to touch, carefully transfer muffins to a cooling rack to cool completely.
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Notes
-
- Be sure to grate the fresh ginger finely to ensure it distributes evenly throughout the fluffy muffins. A microplane grater or fine grater works great.
- Fold the grated apple gently into the batter to avoid over mixing, which can result in dense muffins.
- Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for 5 days. Freeze for up to 3 months.
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