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.
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
Instructions
- Preheat the oven to 425°F (218°C). Line a 12 cup muffin pan with parchment muffin liners.
- Mill 250 grams of einkorn flour into a large mixing bowl.
- Add the baking soda, baking powder, cinnamon, ginger, and salt. Stir until evenly combined.
- Make a well in the center of the dry ingredients. Add the melted butter, eggs, vanilla, honey, and optional brown sugar.
- Use a small whisk to mix the wet ingredients together in the center of the bowl without pulling too much flour into them.
- Add the applesauce and finely shredded carrot.
- Gently fold everything together just until no dry pockets of flour remain. Be careful not to overmix the einkorn batter.
- Divide the batter evenly between the prepared muffin cups, filling each cup without overfilling.
- Bake at 425°F (218°C) for 5 minutes.
- 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Video
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.
