Apple Breakfast Muffins (made with emmer flour)

Apple Breakfast Muffins (made with emmer flour)

These apple breakfast muffins are made with emmer (farro) flour, delicious seasonal apples and a touch of maple syrup, which will have you dreaming of a crisp fall morning and a hot cup of coffee.


makes 12 muffins


1-2/3 cups all-purpose flour

1 cup emmer flour (spelt or einkorn flour would also work)

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

½ teaspoon salt

2 eggs

½ plain yogurt

½ cup brown sugar

¼ cup apple sauce

2 tablespoons of maple syrup

½ cup olive oil

1-3/4 cups finely chopped peeled & apples (Braeburn, Golden Delicious and Granny Smith work well)


¼ cup brown sugar

4 tablespoons of emmer flour

3 tablespoons rolled oats

½ teaspoon ground cinnamon

2 tablespoons of olive oil



Preheat the oven to 350 degrees F and line a muffin tin with papers.

In a large bowl, whisk together the two flours, baking powder and baking soda, cinnamon and salt.

In a separate bowl, whisk together the eggs, yogurt, apple sauce, maple syrup, sugar and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined (the mixture is thick and a bit more dry than a typical muffin mix).

Spoon batter into each muffin cup so cups are about two-thirds full.

In a small bowl, mix together the topping ingredients with your fingertips. Sprinkle a little of the topping ingredients over each muffin, then bake for about 20-23 minutes or until firm to the touch.


vegetable plate

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