Tender apple spice muffins are an instant fall favorite. Perfectly balanced for sweetness and spice, breakfast has never been easier.
Perfect in the morning with a hot cup of ginger tea, these are the muffins I can’t stop eating. Grated apples fall into a batter laced with cardamom, cinnamon and nutmeg. Can you imagine how your kitchen will smell while baking these beauties? Topped with candied ginger and hazelnuts, this is a recipe that I’ve baked not once, but three times (because they are that good).
Made with almond meal, oats and gluten-free flour, these apple spice muffins are also free of oil, butter or margarine. Applesauce makes a fine stand-in for oil of any kind in this recipe, making these muffins lighter, healthier and practically guilt-free!
Nutrient-packed hazelnuts top these muffins for an extra boost of protein, fiber, calcium and vitamin E. It’s nuttiness also compliments the sweetness of fresh, grated apple oh so well. Don’t forget about the candied ginger atop too. Candied ginger offers a sweet-spicy pick-me-up that also delivers anti-nausea and anti-inflammatory properties.
- Warmly spiced
- Simple + sweet
- Soft + tender
- Hearty + comforting
- 2 eggs (or 2 flax eggs)
- ½ cup unsweetened apple sauce
- ¼ cup maple syrup
- ½ cup almond milk
- ⅓ cup muscavado sugar (or substitute brown sugar here)
- 1½ tsp baking powder
- ½ tsp sea salt
- ½ cup almond meal
- ½ cup gluten-free rolled oats
- 1½ cups gluten-free all purpose flour (can substitute regular flour here)
- ¾ tsp cinnamon, ground
- ¼ tsp nutmeg, ground
- ⅛ tsp cardamom, ground
- 1 vanilla bean, seeded and scraped
- 1 medium apple, peeled and grated
- ⅓ cup candied ginger, diced
- ⅓ cup hazelnuts, roughly chopped
- 1-2 tbsp olive oil (for the muffin tin)
- Preheat the oven to 375 degrees F.
- Lightly grease a muffin tin with olive oil.
- Add eggs, apple sauce, maple syrup, almond milk and muscavado sugar to a large mixing bowl. Mix until ingredients are well combined.
- Next add almond meal, oats, gluten-free flour, baking powder, salt, cinnamon, cardamom, nutmeg and vanilla bean to batter and stir well to combine.
- Fold in grated apple.
- Using an ice cream scoop or spoon, divide batter evenly among 12 muffin tins.
- Top each muffin with candied ginger and hazelnuts.
- Bake for 25 minutes.
- Remove from oven and let the muffins cool for about 15 minutes. Then flip the pan over (on a cooling rack) and let cool completely before serving.
- Store in an airtight container to keep the muffins fresh.