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Apple Cinnamon Ginger Coffee Cake Muffins

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 12 muffins

  • 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.