Vickys Ginger & Apple Muffins, GF DF EF SF NF

Vickys Ginger & Apple Muffins, GF DF EF SF NF

These are delicious muffins with a great flavour and touch of heat coming from the crystallised ginger


12 servings

  1. 240 g gluten-free / plain flour

  2. 150 g granulated sugar

  3. 1 tsp baking powder

  4. 1 tsp ground ginger

  5. 1 tsp ground cinnamon

  6. 1/8 tsp xanthan gum if using gluten-free flour

  7. 150 ml full fat coconut milk

  8. 60 ml apple juice

  9. 1 large, over ripened banana, mashed

  10. 1 large eating apple, grated

  11. 70 g crystallised ginger, finely chopped

  12. 1 tbsp apple cider vinegar

  13. 1 tsp vanilla extract


  1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper cases

  2. Mix the flour, sugar, baking powder, cinnamon and ginger together in a bowl, the xanthan gum too if using

  3. In another bowl, mix together the milk, apple juice, mashed banana, apple, crystallized ginger, vanilla and vinegar

  4. Add the wet mix to the dry, stirring until just combined. You may need a dash more milk if using gluten-free flour

  5. Divide the batter evenly between the 12 paper cases and bake for 25 – 30 minutes until golden and risen

  6. Let cool on a wire rack

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