Apple & Walnut Ginger Muffins
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Cook time: 
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Serves: 12 muffins
I have made these three or four times now to achieve the best levels of baking powder and spice. They are a lovely, wholesome treat perfect for breakfast as well as lunch boxes or to accompany a mid afternoon cup of coffee.
  • 300g plain unrefined flour (i used half spelt and half wholemeal)
  • 3 tsp baking powder
  • 2 level tsp ginger
  • 2 level tsp cinnamon
  • 1 level tsp mixed spice
  • 2 large free range eggs
  • 80g mollasses
  • 60g xylitol/stevia
  • 240ml almond milk
  • 100g organic butter, melted
  • 3 apples - leave the skin on (2 grated & 1 diced into 2cm cubes)
  • 50g chopped walnuts
  1. Preheat your oven to 392F/200C
  2. Place approx. 12 muffin cases in a muffin tray
  3. Organise all your ingredients before you start baking, timing is of the essence with muffins so you must be prepared
  4. sift the flour, baking powder and spices into a mixing bowl
  5. In another large mixing bowl whisk the melted butter, eggs, molasses, almond milk and xylitol/stevia till well combined
  6. Re-sift (very important, as we will not be doing much mixing and want to get plenty of rise in our muffins) the dry ingredients into your mixture and literally fold in with a large metal spoon for no more than 15 seconds
  7. Carefully and briefly fold in the grated, diced apple and walnuts
  8. Spoon into your muffin cases and bake in your preheated oven for 25mins or until a skewer inserted int the centre comes out clean
  9. Allow to cool on a cooling rack before devouring
I like to use plain flour whenever I bake adding baking powder to get just the right ratio. However, if you prefer or only have self raising flour just omit 2 tsp of the baking powder,
Recipe by HEALTHY-CHEF at