A master einkorn muffin recipe with multiple mix-in possibilities. Make these muffins your own by adding your favorite mix-ins, like: chocolate chips, fruit, nuts, or shredded coconut.
Preheat the oven to 350F. Grease or line a muffin pan.
In a large bowl, whisk the wet ingredients together: melted butter, maple syrup, applesauce, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients: sifted einkorn flour, baking powder, baking soda, cinnamon, and salt. Stir to combine.
Add any customizations desired (see notes, below). Stir to incorporate the customizations into the batter.
Scoop the batter into the muffin pan (it will be thick). I use an ice cream scooper.
For storage, I keep the muffins in an air-tight container in the fridge for up to a week. They also freeze well.
*If you'd like to use whole wheat einkorn, decrease the amount by 1/4 cup.
This is a master base recipe that’s meant to be customized. Here are a few mix-in ideas to customize this recipe. Choose one option each time you make these muffins, or stick with your favorite from the list below.
1 cup fresh or frozen blueberries
1 cup halved blackberries
1 cup fresh or frozen raspberries
1 cup shredded carrots or zucchini
1 cup chopped nuts
1 cup dried fruit, such as: chopped mangoes, cranberries, or cherries
1 cup chocolate chips
1 cup chocolate chips + ½ cup dried cherries
1 cup chopped apples + extra ½ tsp cinnamon + ¼ tsp nutmeg
1 cup shredded carrots + ½ cup raisins
For dairy-free muffins, use melted coconut oil in place of the melted butter.