Apple Spelt Muffins

source recipe, much altered



  • 2 cups spelt flour
  • 1/3 cup dark brown sugar
  • 1/2 cup finely ground flaxseed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ginger
  • 1/2 tsp salt


  • 1 cup apple sauce
  • 2 Tbsp apple butter
  • 1/2 cup milk
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tsp vanilla


  • 1/4 cup walnuts
  • 1/3 cup dried cherries, chopped
  • 1/2 granny smith apple, grated
  • Other options: blueberries, coconut, raisins, etc.


  • oats (raw)
  1. Preheat oven to 325F. (will try 350F next time)
  2. In a large bowl, mix dry ingredients.
  3. In a medium bowl, mix wet ingredients and add-ins.
  4. Add wet ingredients to dry and stir until just combined; do not over-mix.
  5. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkle of raw oats.
  6. Cook for ~25-30 min, depending on muffin size. Muffins are done when toothpick comes our clean.


  • With these ratios, the batter is very thick. I might try a bit more apple sauce next time.
  • I might also add more cherries next time.
  • Apple sauce quality makes a big difference for muffin flavor.
  • This version is not especially sweet. You can add more sugar if you’re looking for dessert rather than breakfast. :~)
  • You can do some pre-mixing the night before if you want to bake these quickly in the morning, but don’t combine the wet and dry ingredients until ready to bake.
  • Muffins freeze well.