Harvest Spice Apple Ginger Muffins

These muffins are packed with warm fall spices, fresh apples, and a hint of candied ginger for a sweet and spicy kick. Perfect for a quick snack or a cozy breakfast, they're both nutritious and delici

Ingredients

• 1 cup oat flour
• ⅓ cup plant based vanilla protein powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 cup unsweetened applesauce
• 2 eggs
• ⅓ cup creamy almond butter
• 2 tbsp maple syrup
• 2 tbsp almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• <strong>Mix Ins</strong>
• 1 cup small diced apple with peel
• ⅓ cup chopped walnuts
• 2 tbsp dried candied ginger, sliced fine
• <strong>Optional Toppings</strong>
• Thin apple slices, 2 tbsp chopped walnuts, 1 tbsp fine sliced candied ginger, 2 tsp hemp seeds

Instructions

1. Preheat the oven to 375°F and line a standard size, 12 cup muffin tin with parchment liners.
2. In a large mixing bowl add the oat flour, protein powder, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and sea salt. Stir together until well combined and set aside.
3. In a separate small bowl, whisk together the applesauce, eggs, almond butter, maple syrup, almond milk, apple cider vinegar and vanilla extract. Mix until well combined and smooth.
4. Add the wet ingredients to the flour mixture and stir well until the batter is smooth. Gently fold in the diced apple, walnuts and candied ginger until well combined.
5. Evenly distribute into the prepared muffin tin. Top with thin sliced apple, chopped walnuts, candied ginger slices and hemp seeds if desired.
6. Bake in the preheated oven for about 24- 27 minutes, or until the muffins have risen and are golden brown.
7. Remove from the oven and let cool in the tin for about 10 minutes, or until handleable, then place on a cooling rack.