I love having a batch of fresh baked muffins in the house for the kids to eat for breakfast with a side of scrambled eggs or to grab for a quick snack but I want them to be full of healthy ingredients too. These Einkorn Applesauce Muffins are delicious and nutrient dense so they hit the mark! The only problem is is that they go really fast around here so it’s always a good idea to double the recipe.
I’ve used Einkorn flour in this recipe because it is a much healthier alternative to most flours. Some people even consider it to be a superfood! And we all agree that it tastes much better in recipes than whole wheat. Below are a few quick reasons besides taste why I love Einkorn flour and try to bake with it as much as possible.
- lower in gluten
- easier to digest because it contains 14 chromosomes vs 42 found in modern wheat
- higher in protein and fiber
- abundant in vitamins and minerals like B6 and zinc
- contains carotenoid which acts as an antioxidant in the body
- lower in starch and carbohydrates
Einkorn Applesauce Muffins
- 1 1/2 cups Einkorn flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup coconut sugar
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1 cup unsweetened applesauce
- 8 Tblsp melted unsalted butter
- 1/2 cup milk
- 1 egg
- Combine dry ingredients and whisk until combined.
- Combine wet ingredients in another bowl and beat with a mixer.
- Add dry and wet ingredients together, mixing well.
- Pour into greased muffin pan.
- Bake at 375 degrees for 20-25 minutes.
- Let cool and enjoy!
A couple of substitutions: You can swap out pumpkin puree for applesauce to change this recipe up. To make it dairy free use a plant based milk like oat milk instead of cow’s milk and trade coconut oil for butter.