Autumn Spiced Apple Muffins
A gluten and dairy free recipe using apples, cinnamon and ginger to give these muffins a warm, autumn flavour.
Servings Prep Time
12large muffins 25
Cook Time
Servings Prep Time
12large muffins 25
Cook Time
For Apple Prep
Muffin Recipe
Apple Preparation
  1. Preheat oven to 350 degrees F and line muffin tin with parchments squares or muffin cups.
  2. Peel, core and dice apples; grate ginger if using fresh (see notes).
  3. Melt coconut oil in saute pan, over medium heat; add apples, cinnamon (1 tsp) and grated ginger. Saute until just softened, about 5 minutes.
  4. Remove from heat and move onto Muffin instructions.
Muffin Preparation
  1. Measure dry ingredients into large mixing bowl and stir until combined.
  2. Measure wet ingredients into a medium sized mixing bowl and whisk until combined.
  3. Add wet ingredients to the dry ingredients and mix well, ensuring that all dry ingredients are incorporated.
  4. Add cooled apple mixture to muffin batter and mix to combine.
  5. Spoon muffin mixture into prepared muffin tin, filling cups about 3/4 full (~1/3 cup mixture per muffin).
  6. Place filled muffin tin in preheated oven and bake for 24 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
  7. Cool on wire rack before storing.
Recipe Notes

Store for 3-5 days in fridge. Store in freezer for 3 months.

Freezing your fresh ginger root and then grating it on a microplane is much easier than grating fresh unfrozen ginger. If ginger is organic, feel free to zest the skin as well.