Preheat oven to 425 degrees F (220 degrees C).
Combine and mix
All-Purpose Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (3/4 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1 tsp)
Ground Ginger (1/2 tsp)
Coconut Sugar (1/2 cup)
In a separate bowl, mix the
Unsweetened Apple Sauce (1/4 cup)
Vanilla Extract (1 tsp)
Greek Yogurt (3/4 cup)
until well combined.
Make a well in the center of the dry ingredients, then add the wet ingredients. Mix until combined. Fold in the
Almonds (2 Tbsp)
to a small bowl. Season with cinnamon to taste.
Grease a 12-tin muffin pan with
Coconut Oil Cooking Spray (as needed)
or line with muffin liners. Fill each tin 3/4 way full of batter. Evenly sprinkle the almonds on top of the muffins.
Bake in preheated oven for 5 minutes.
Reduce the oven to 350 degrees F (180 degrees C) and bake 14-16 minutes until a cake tester comes out clean.
Honey (to taste)