A simple one-bowl recipe for fresh ginger apple muffins with crumb 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.
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.
Notes
Use solid coconut oil for the crumb topping. 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.Store in an airtight container, preferably in the fridge, for up to 5 days. Freeze up to 3 months.