Baking and anything “extra” has been on the back burner the past few months as I’ve been putting a lot of my time into growing my food business, The Real Pantry.
I never imagined growing a food business from home would be as challenging and exhausting as it is. If I’m being completely honest, I get so tied up in work and caring for babies that I often forget to take a moment to like eat or breathe, or take a drink of water.
Now that we’re full swing into Andrew’s Kindergarten year, I’m making myself be more regimented about making food that is easy and filling. I’ve been relying far too heavy on organic convenience foods and I’m ready to get back into baking big batches of einkorn muffins to have on hand. I mean who doesn’t love a fresh baked muffin and a hardboiled egg as a snack!?
But muffins around here can be tricky business with Andrew. For a kid that has a sweet tooth like this mama, he is awfully picky about what goes into his muffins.
The chunky apple cinnamon muffins were too “chunky” and although he loves blueberries, he didn’t like them in these buttermilk blueberry ones. So last year when I baked these apple cinnamon oat einkorn muffins for him I was a little nervous but he actually loved them.
They’re spongey and moist, filling, and the quick cook oats blend perfectly in the batter which makes the texture appealing to picky mouths. The streusel topping is slightly crunchy which is my favorite. If you won’t be able to finish them all before they go bad, place half of them in a freezer bag for quick future meals or snacks.
You’ll notice that I use a flour called einkorn and practically use it in all my baked good recipes found on Naturally Loriel (I also use them in my baking mixes over at The Real Pantry). I love einkorn so much because of how delicious it makes everything taste but also because it is nature’s most purest form of wheat! This means, it has never been hybridized or touched by man.
What makes this grain even cooler is the actual structure of the grain itself. It’s unique composition allows for better digestion and many who have gluten intolerances can actually tolerate this flour with no problems. Intrigued? Read more about why einkorn is easier to digest here.
- 1½ cup quick cook oats
- 1¼ cup organic einkorn flour (find einkorn flour here)
- ½ cup organic brown sugar
- 1 tsp aluminum-free baking powder (like this)
- ¾ tsp baking soda
- ½ tsp unrefined sea salt
- 1 tsp cinnamon
- 1 cup organic applesauce
- ½ cup coconut milk (this is the kind I use)
- 1 egg
- 1 tsp vanilla extract
- 3 Tbsp refined coconut oil, melted (my favorite refined coconut oil)
- *Streusel Topping Ingredients*
- ¾ cup organic einkorn flour
- ½ cup organic brown sugar
- ¼ tsp unrefined sea salt
- ¼ cup butter, melted
- PREHEAT oven to 400
- MIX dry ingredients in one bowl and wet ingredients in another
- COMBINE the wet and dry with a wooden spoon; let batter rest while you're making streusel topping
- PLACE muffin cups in a 12 cup muffin tin or grease each tin with coconut oil
- COMBINE streusel ingredients in bowl; batter will become almost moldable
- SCOOP ¼ cup of muffin batter into each tin
- PLACE chunks of streusel on top of muffin batter and gently press into batter
- BAKE for 14-16 minutes