Einkorn Carrot Applesauce Muffins

These soft and tender einkorn muffins are naturally sweetened with honey and applesauce, filled with freshly shredded carrot, and warmly spiced with cinnamon and ginger for an easy breakfast or lunch box snack the whole family will love.

These einkorn carrot applesauce muffins have quickly become one of my favorite snacks to keep around for the kids. They are lightly sweet, soft, and filled with simple ingredients that I usually already have in my kitchen.

I especially love making them with freshly milled einkorn flour. Einkorn gives the muffins a warm, slightly nutty flavor that tastes so good with the cinnamon, ginger, honey, and applesauce.

The entire recipe comes together in one mixing bowl, which means there are fewer dishes to wash afterward. I mix the wet ingredients right in the center of the dry ingredients before gently folding everything together.

These are perfect for breakfast, an afternoon snack, or tucked into a lunch box. My kids love them, and I love knowing they are getting a little fruit, carrot, and freshly milled whole grain in every muffin.

Main Ingredients & Swaps

• Freshly milled einkorn flour: Einkorn has a naturally soft texture and a slightly sweet, nutty flavor. It absorbs liquid differently than modern wheat flour, so I recommend weighing it for the most consistent results.
• Carrot: Finely shred the carrot so that it blends into the batter and softens while the muffins bake. One large carrot should give you approximately one packed cup.
• Unsweetened applesauce: Applesauce adds moisture and natural sweetness without making the muffins heavy. Sweetened applesauce can also be used, but you may want to skip the optional brown sugar.
• Honey: Honey provides most of the sweetness in these muffins. Maple syrup may work as a substitute, although the batter may be slightly thinner.
• Brown sugar: This is completely optional. Add two to three packed tablespoons when you want a sweeter muffin.
• Salted butter: Melted butter adds richness and helps keep the muffins tender. Unsalted butter can also be used. Simply add a small extra pinch of salt.
• Cinnamon and ginger: These warm spices complement the applesauce and carrot without overpowering the muffins.

Equipment I Use

• Grain mill for freshly milling the einkorn berries
• Large mixing bowl
• Small whisk
• Silicone spatula
• A Grater – I like this rosary grater
• Large cookie scoop
• 12 cup muffin pan – This is the silicone one I use in a different color
• Parchment muffin liners

How I Make Them

Begin by preheating the oven to 425°F (218°C). Line a twelve cup muffin pan with parchment muffin liners.

Mill 250 grams of einkorn flour directly into a large mixing bowl. Add the baking soda, baking powder, cinnamon, ginger, and salt. Stir until the dry ingredients are evenly combined.

Make a well in the center of the flour mixture. Pour the melted butter, eggs, vanilla, and honey into the well. Use a small whisk to mix the wet ingredients together in the center of the bowl. Try not to pull too much flour into the wet ingredients yet.

Add the applesauce and finely shredded carrot. Use a spatula to gently fold everything together just until no dry pockets of flour remain. Einkorn can become sticky or dense when it is overmixed, so keep this step gentle.

Use a large cookie scoop to divide the batter between the prepared muffin cups. Fill each cup without overfilling.

Bake at 425°F (218°C) for five minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for another twenty minutes. The muffins are ready when the tops are lightly browned, the centers feel set, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for about five minutes before moving them to a cooling rack.

Tips & Storage

• Weigh the einkorn flour for the most reliable texture.
• Finely shred the carrot so it softens completely while baking.
• Do not overmix the batter. Fold only until the dry flour disappears.
• The initial high oven temperature helps the muffins rise and create rounded tops.
• Store the muffins in an airtight container at room temperature for up to two days.
• Refrigerate them for up to five days if you would like them to last longer.
• Freeze cooled muffins in a freezer safe container for up to three months. Thaw at room temperature or warm briefly before serving.

Watch my YouTube video below to see just how these muffins come together:

Einkorn Carrot Applesauce Muffins

Soft and tender einkorn muffins naturally sweetened with honey and applesauce, filled with freshly shredded carrot, and warmly spiced with cinnamon and ginger.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 large muffins

Course: Snack, treats

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Dry Ingredients

• 250 grams about 2½ cups, fluffy freshly milled einkorn flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon salt

Wet Ingredients

• ⅓ cup melted butter 76 to 80 grams. Salted or unsalted
• 2 large eggs
• 1 teaspoon vanilla extract
• 150 grams honey about ½ cup
• 25 to 40 grams brown sugar 2 to 3 packed tablespoons, optional
• 225 grams unsweetened applesauce 1 cup
• 1 large carrot, finely shredded about 1 cup, 75-90 grams

Notes

• Freshly milled einkorn flour is very light and fluffy, so weighing it will give you the most consistent texture.
• Einkorn has a delicate gluten structure. Fold the batter gently and stop mixing as soon as the flour is incorporated.
• The optional brown sugar creates a sweeter muffin. Leave it out for a lightly sweet breakfast muffin or add it for more of a treat.
• Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• To freeze, let the muffins cool completely and store them in a freezer safe container for up to 3 months.

Method

 

1. Preheat the oven to 425°F (218°C). Line a 12 cup muffin pan with parchment muffin liners.
2. Mill 250 grams of einkorn flour into a large mixing bowl.
3. Add the baking soda, baking powder, cinnamon, ginger, and salt. Stir until evenly combined.
4. Make a well in the center of the dry ingredients. Add the melted butter, eggs, vanilla, honey, and optional brown sugar.
5. Use a small whisk to mix the wet ingredients together in the center of the bowl without pulling too much flour into them.
6. Add the applesauce and finely shredded carrot.
7. Gently fold everything together just until no dry pockets of flour remain. Be careful not to overmix the einkorn batter.
8. Divide the batter evenly between the prepared muffin cups, filling each cup without overfilling.
9. Bake at 425°F (218°C) for 5 minutes.
10. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for about 20 minutes, or until the muffins are lightly browned and set in the center.
11. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.

Video

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you. Thank you for supporting my blog and helping me continue to create recipes and content for your family.