Now that school is in full gear, I like to make sure to feed my children nourishing breakfasts to keep them alert and energized throughout the day. Although I educate my children at home, there are still quite a few days during our school week that we need to head out early. Wether it’s for our co-op days, horse riding lessons, exploration days, or other field trips, a quick, on the go healthy breakfast is a must.
For days like these I enjoy baking breakfast muffins that are a cinch to make and travel beautifully.
What I love about breakfast muffins is that you can be pretty flexible with them by adding a variety of nutrient dense ingredients of your liking, making them a great healthy food to serve to your family in the morning. I usually like to add oats, nuts, seeds, and a variety of wet and dried fruits or vegetables to up their nutrient content. In my home, I don’t use very much white sugar; instead, I opt for natural sweeteners like honey, pure maple syrup, coconut palm sugar, and fruit to gently sweeten my breakfast muffins. This, too, adds additional vitamins and minerals.
As I shared with you earlier this year, I’ve grown to really enjoy using einkorn flour in my home. Einkorn flour is more nutritious than modern varieties of wheat. It’s high in thiamin, fiber, and a number of b vitamins. It also contains a significant amount of the the powerful antioxidant, lutein. As compared to modern varieties of wheat, it’s higher in protein and has a lower percentage of nutrient loss during processing. As you can tell, these breakfast muffins are not just tasty but healthy too!
Now that apples are in high season, I decided to make a batch of honey sweetened, applesauce cinnamon muffins. Really, these are so easy to make and they turn out delightfully moist so that they will keep well for a few days on the counter or can be frozen to be eaten throughout the week. In addition to the applesauce I also added pecans and cranberries for good nutritional measure. I think once you bake these, you’ll find that they are perfectly sweet, moist, and just the right size to grab on the go!
Also, these muffins are great to add to your children’s lunches or served as an after school snack!
- 1½ cups einkorn flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup (1 stick) butter, just barely softened
- ½ cup honey
- 1 cup applesauce
- 1 egg
- 1 tsp pure vanilla extract
- ½ cup chopped pecans
- ¼ cup dried cranberries
- Preheat your oven to 350F. Line a muffin pan with 12 paper liners and set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
- In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter, honey, applesauce, egg, and vanilla extract on medium-high speed for 3 minutes.
- After 3 minutes, lower the speed to low, and ⅓ cup at a time, add the flour until just mixed. Do not overmix.
- Gently, fold in the pecans and cranberries.
- Divide the batter evenly among the 12 muffin cups. Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Do you enjoy baking breakfast muffins? Tell me, have you ever had an applesauce cinnamon muffin? Please share with us in the comments below your favorite muffin to make for your family.