The morning medley muffin is the all in one muffin. It mantains a sweetness all throughout, even without any added sugar. There is always something yummy to be had in every bite!
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We eat muffins in our family often. My kids enjoy them for breakfast, as a snack or even as a dessert sometimes! I like having muffins on hand that I feel good about eating and serving to my family.
Why make your own muffins you may ask when you could easily buy some from a bakery?! Well my friends, we get to control what goes into our batter. If you look at all the ingredients and added sugar in a bought muffin, you may be taken back. A simple breakfast food has been turned into a dessert.
These morning medley muffins will be a great addition for you and your family, and a healthy one at that!
Ingredients:
Einkorn Flour – I use Jovial’s flour, but feel free to try another einkorn (I have not tried these with another flour, so the consistency may vary if you do.
Butter – Nearly melted
Eggs
Carrot – shredded or grated
Pear or Apple – Diced. If you do not want the fruit skin in the muffin, I would recommend pealing. If you do not mind then just leave it. There is more nutrients in the skins anyway!
Walnuts – chopped
Raisins
cinnamon
cloves
ginger
baking soda
Equipment needed:
mixing bowls
spoon
hand mixer
muffin tin
muffin liners (optional)
How to make Einkorn Morning Medley Muffins
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl combine the softened butter and applesauce. Whisk in the 2 eggs and shredded carrot. In a separate bowl, combine the dry ingredients – flour, cinnamon, ground cloves, ginger and baking soda.
Dump the dry ingredients into the wet ingredients and mix until well combined. With a spatula or spoon, stir in the chopped walnuts, diced apples and raisins.
Line 12 muffin tins with liners or grease them well. Spoon the muffin batter about 2/3 full.
Bake in the oven for 20-25 minutes or until toothpick inserted in the middle comes out clean.
Let the muffins sit for 5 minutes before taking out of muffin tins.
Enjoy warm with a pad of butter or store in an airtight container in the refrigerator for 3-5 days.
Muffins can be frozen for up to 3 months.
Einkorn Morning Medley Muffin (no sugar added)!
Equipment
- mixing bowls
- spoon
- measuring cups
- measuring spoons
- muffin tin
- muffin liners
Ingredients
- ½ cup butter nearly melted
- 1 cup unsweetened applesauce
- 2 eggs
- ½ cup carrot shredded or grated
- 1 pear or apple medium in size, diced
- 1½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp baking soda
- 1¼ cup Einkorn flour
- ½ cup walnuts chopped
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl combine the softened butter and applesauce. Whisk in the 2 eggs and shredded carrot.
- In a separate bowl, combine the dry ingredients – flour, cinnamon, ground cloves, ginger and baking soda.
- Dump the dry ingredients into the wet ingredients and mix until well combined. With a spatula or spoon, stir in the chopped walnuts, diced apples and raisins.
- Line 12 muffin tins with liners or grease them well. Spoon the muffin batter about 2/3 full.
- Bake in the oven for 20-25 minutes or until toothpick inserted in the middle comes out clean.
- Let the muffins sit for 5 minutes before taking out of muffin tins.
- Enjoy warm with a pad of butter or store in an airtight container in the refrigerator for 3-5 days.
Love watching you on YouTube! You bring a soft glow of encouragement and light. Going to try this recipe because I need to eat less sugar!
Thank you! I hope you enjoy the recipe as much as my family does.