Apple & Ginger Muffins - Nathalie Gleitman
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Apple & Ginger Muffins

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by Nathalie
Step by step recipe - 40 Min
October 29, 2017


Muffins! Breakfast or Snack?

Anyone who knows me will tell you that I have a huge sweet tooth. I always habe and probably always will. You are not going to believe this but I literally lived off chocolate milk for the first four years of my life. I just didn’t want anything else. Today, I’m happy that I found so many different ways to enjoy sweets in a much healthier way without compromising on taste.

This muffin recipe combines two of my favourite foods, apple and ginger! I absolutely love this flavour pairing and especially when it comes in a fluffy muffin. To be honest I’m not sure if a muffin is more a breakfast or a snack but you don’t have to decide. You can  just enjoy one whenever you want. If you do decide to have an apple & ginger muffin for breakfast, add a dollop of coconut yogurt or lactosefree yogurt. This makes it extra creamy and delicious. Since these muffins don’t crumble much they are great to take with you when you are going on a trip or need something yummy for a long day.

If you also have a sweet tooth or friends that do, share this recipe with them or bake it together!








Serves 8-10 Muffins
Cooks in 40 Minutes
Difficulty Easy


150 g rice flour
180 g diced apples
1 tsp baking powder
2 tsp fresh ginger, grounded
pinch of salt
1 tsp cinnamon
2 tbsp coconut oil, melted
2 tbsp coconut milk
2 eggs/ 4 quail eggs/seperate bowl 2 tbsp flaxseeds soaked in 6 tbsp of water for 10 min
2 tbsp honey/maple syrup


Preheat the oven to 160°C. Place all the dry ingredients into a bowl and combine well. Add the diced apples and fresh ginger and mix. Add all the wet ingredients and mix until well combined. Place the mixture into a lined muffin tin and bake for 30 min until a toothpick comes out clean when tested. Leave to cool and store in an airtight container.


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