Apple Cinnamon Ginger Coffee Cake Muffins
Prep Time
30
Minutes
Cook Time
30
Minutes
Difficulty
Easy
Serves Up To
12
Servings
Nutrition Information
| Total Fat | 8g |
|---|---|
| Sodium | 100mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 3g |
| Sugars | 24g |
| Protein | 5g |
|---|
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 Almond Breeze Unsweetened Original Almondmilk OR Almond Breeze Vanilla Almondmilk
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
Directions
- 1
Set oven to 350F / 177C.
- 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.
- 3
In a separate bowl, mix together the topping ingredients – it should be very crumbly.
- 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.
- 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.
- 6
Bake for 25 – 30 minutes, or until the topping is golden brown and toothpick comes out clean once inserted.
- 7
Allow them to cool in the molds for at least 10 minutes before attempting to remove after baking.
Made with these products:
Courtesy of: FitMenCook
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