These are delicious muffins with a great flavour and touch of heat coming from the crystallised ginger
Ingredients
12 servings
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240 g gluten-free / plain flour
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150 g granulated sugar
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1 tsp baking powder
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1 tsp ground ginger
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1 tsp ground cinnamon
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1/8 tsp xanthan gum if using gluten-free flour
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150 ml full fat coconut milk
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60 ml apple juice
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1 large, over ripened banana, mashed
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1 large eating apple, grated
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70 g crystallised ginger, finely chopped
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1 tbsp apple cider vinegar
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1 tsp vanilla extract
Steps
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Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper cases
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Mix the flour, sugar, baking powder, cinnamon and ginger together in a bowl, the xanthan gum too if using
![Vickys Ginger & Apple Muffins, GF DF EF SF NF recipe step 2 photo]()
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In another bowl, mix together the milk, apple juice, mashed banana, apple, crystallized ginger, vanilla and vinegar
![Vickys Ginger & Apple Muffins, GF DF EF SF NF recipe step 3 photo]()
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Add the wet mix to the dry, stirring until just combined. You may need a dash more milk if using gluten-free flour
![Vickys Ginger & Apple Muffins, GF DF EF SF NF recipe step 4 photo]()
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Divide the batter evenly between the 12 paper cases and bake for 25 – 30 minutes until golden and risen
![Vickys Ginger & Apple Muffins, GF DF EF SF NF recipe step 5 photo]()
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Let cool on a wire rack
![Vickys Ginger & Apple Muffins, GF DF EF SF NF recipe step 6 photo]()
