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Apple Cinnamon Ginger Coffee Cake Muffins
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Apple Cinnamon Ginger Coffee Cake Muffins
Ingredients for 12 muffins
Substitution
Note
- Dry
- 2 cups oat flour (or all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- Wet
- 8oz unsweetened applesauce
- 1/3 unsalted, natural almond butter
- 1/2 cup coconut sugar (OR raw cane sugar)
- 1 tablespoon fresh ginger
- 1 cup Blue Diamond Almond Breeze almondmilk, unsweetened OR vanilla
- 1 tablespoon vanilla extract
- 1 medium apple, cored and diced
- Topping
- 1 cup oat flour or all purpose flour
- 1/4 cup (vegan) butter, melted
- 1/3 cup coconut sugar
- 2 teaspoons cinnamon
Steps
Step 1
Set oven to 350F / 177C.
Step 2
In a large bowl, mix together the dry ingredients with a fork. In a smaller bowl mix together the wet ingredients until smooth. Add the wet ingredients to the dry ingredients and mix together using a spatula. Fold in the diced apple.
Step 3
In a separate bowl, mix together the topping ingredients – it should be very crumbly.
Step 4
Spray a muffin mold with avocado oil or nonstick spray. Evenly divide the batter among the muffin molds – I use an ice cream scoop to keep it uniform.
Step 5
Add the crumbs topping to each muffin. And as an OPTIONAL step (and pro-tip), lightly pinch sugar on top of each one muffin for a crispier sugar coating after baking.
Step 6
Bake for 25 – 30 minutes, or until the topping is golden brown and toothpick comes out clean once inserted.
Step 7
Allow them to cool in the molds for at least 10 minutes before attempting to remove after baking.
Apple Cinnamon Ginger Coffee Cake Muffins
Kevin Curry
INGREDIENTS
- Dry
- 2 cups oat flour (or all purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- Wet
- 8oz unsweetened applesauce
- 1/3 unsalted, natural almond butter
- 1/2 cup coconut sugar (OR raw cane sugar)
- 1 tablespoon fresh ginger
- 1 cup Blue Diamond Almond Breeze almondmilk, unsweetened OR vanilla
- 1 tablespoon vanilla extract
- 1 medium apple, cored and diced
- Topping
- 1 cup oat flour or all purpose flour
- 1/4 cup (vegan) butter, melted
- 1/3 cup coconut sugar
- 2 teaspoons cinnamon
INSTRUCTIONS
-
Set oven to 350F / 177C.
-
In a large bowl, mix together the dry ingredients with a fork. In a smaller bowl mix together the wet ingredients until smooth. Add the wet ingredients to the dry ingredients and mix together using a spatula. Fold in the diced apple.
-
In a separate bowl, mix together the topping ingredients – it should be very crumbly.
-
Spray a muffin mold with avocado oil or nonstick spray. Evenly divide the batter among the muffin molds – I use an ice cream scoop to keep it uniform.
-
Add the crumbs topping to each muffin. And as an OPTIONAL step (and pro-tip), lightly pinch sugar on top of each one muffin for a crispier sugar coating after baking.
-
Bake for 25 – 30 minutes, or until the topping is golden brown and toothpick comes out clean once inserted.
-
Allow them to cool in the molds for at least 10 minutes before attempting to remove after baking.
Nutrition per serving
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