Einkorn Morning Glory Muffins

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Recipe Name
Einkorn Morning Glory Muffins
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  • 2 ¾ cups (330g) jovial all-purpose einkorn flour
  • 3 tbsp. (20g) ground flaxseed
  • ½ cup plus 2 tbsp (135g) natural cane sugar
  • 2 tsp. (10g) baking soda
  • 1 tsp. (4g) sea salt
  • 2 tsp. (5g) ground cinnamon
  • ½ tsp. (1g) ground ginger
  • 3 large eggs
  • 2/3 cup (120g) coconut oil, melted and slightly cooled
  • ½ cup (115g) orange juice
  • 2 tsp. (10g) pure vanilla extract
  • 2 large carrots (240g), peeled and grated (about 1 cup)
  • 1 large, firm apple (260g), peeled, cored, and grated (1 ¼ cup)
  • ½ cup (30g) unsweetened shredded coconut
  • ½ cup (60g) chopped walnuts
  • ½ cup (65g) raisins


  1. Preheat the oven to 375°F. Lightly grease 16-standard size muffin cups or fill with liners.
  2. In a medium bowl, whisk together the einkorn flour, ground flaxseed, sugar, baking soda, salt, cinnamon and ginger.
  3. In a separate mixing bowl, whisk together the eggs, coconut oil, orange juice and vanilla extract. Add the carrots, apple, coconut, walnuts and raisins and stir until combined.
  4. Fold the liquid ingredients into the dry ingredients and stir well.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake the muffins for about 22-25 minutes, or until the tops are golden brown.
  7. Cool for ten minutes inside the muffin tin. Enjoy warm or room temperature. Cover and store at room temperature for up to 3 days.

Additional Tips

Makes: 12 muffins