Fresh Apple Ginger Muffins
A simple muffin recipe for fresh apple ginger 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. And they're even better the next morning!
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Servings: 12 muffins
Equipment
- 1 12-cup muffin tin lined with muffin papers or greased
- 1 large bowl and medium bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 (163 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.2 cups oat flour, 1½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon fine sea salt
- In a large bowl, add wet ingredients: grated apples, apple sauce, pure maple syrup, flax eggs, ginger, and vanilla extract.1½ cup grated apples, ⅔ cup unsweetened apple sauce, ⅓ cup pure maple syrup, 2 flax eggs, 1 tablespoon fresh minced ginger, 1 teaspoon vanilla extract
- Bake for 18-24 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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