What’s the difference between a cupcake and a muffin?
Frosting. 🙂
These muffins are a dessert, but who doesn’t love dessert for breakfast? Especially when it’s made with wholesome ingredients like sprouted flour (white einkorn/spelt flour work too), pasture raised chicken eggs, natural coconut sugar, coconut oil and coconut milk? These muffins are delicious! I usually make a double batch of these and freeze half of them to use for emergencies or when I just want some cake a muffin!
Sprouted Einkorn Chocolate Chip Muffins
Ingredients:
- 2 cups sprouted einkorn flour – where to buy einkorn flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt – where to buy sea salt
- 12 tablespoons coconut oil, soft or melted – where to buy coconut oil
- 1 3/4 cup coconut sugar or sugar
- 4 pasture raised eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups coconut milk
- 1/2 – 1 cup of homemade chocolate chips
Instructions:
- Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt together in a large bowl and set aside.
- Beat coconut oil and sugar together for 3-5 minutes or until mixture is slightly fluffy. Add eggs one at a time and continue to beat batter until all the ingredients are combined. Mix in vanilla extract and chocolate chips.
- Slowly mix in half of the flour mixture. Add half the coconut milk and then add in the rest of the flour mix. The batter will be very thick.
- Add the last of the coconut milk and mix until all ingredients are thoroughly combined.
- Pour batter into lined muffin pan. Only fill each muffin liner 3/4 full.
- Bake on center rack for 12-15 minutes. Allow muffins to cool on wire rack after baking.
- 2 cups sprouted einkorn flour - where to buy einkorn flour (or make it here)
- ¾ cup cocoa powder - where to buy cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon sea salt - where to buy sea salt
- 12 tablespoons coconut oil, soft or melted - where to buy coconut oil
- 1¾ cup coconut sugar or cane sugar
- 4 pasture raised eggs
- 2 teaspoons vanilla extract
- 1½ cups coconut milk
- ½ - 1 cup of homemade chocolate chips (optional)
- Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt together in a large bowl and set aside. Beat coconut oil and sugar together for 3-5 minutes or until mixture is slightly fluffy. Add eggs one at a time and continue to beat batter until all the ingredients are combined. Mix in vanilla extract and chocolate chips.
- Slowly mix in half of the flour mixture. Add half the coconut milk and then add in the rest of the flour mix. The batter will be very thick. Add the last of the coconut milk and mix until all ingredients are thoroughly combined.
- Pour batter into lined muffin pan. Only fill each muffin liner ¾ full. Bake on center rack for 12-15 minutes. Allow muffins to cool on wire rack after baking.
Note #1: There are only 6 muffins in this picture because my family ate most of them before I had a chance to take pictures. My apologies.
Note #2: Smother muffins with frosting if you want a cupcake. 🙂
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I always forget that coconut oil is such a good option for baking. I need to try using it more (:
What if you use raw Cacao powder instead? I used it and the taste was good, but I’m not sure if we had a reaction to the cacao. Maybe that’s too powerful in that amount? I know it’s got caffeine and can irritate some people.
HI, trying to check out your sprouted einkorn page but it’s not there 🙁 any chance you could share more about your process?
Thanks for sharing your recipe. I’ve been making this many times using einkorn flour (white ).Instead of using 1 3/4 c of coconut sugar I only use 1 1/2c since 1 3/4 c is too sweet. You get enough sweetness from the chocolate chips already. My son has a dairy allergy so I use the Enjoy Life. I made peppermint flavor and orange ones using YLEO.
I made this today and it was a hit! I did not use sprouted einkorn but just the flour einkorn by Jovial. It tasted like a soft, moist cake. Next time I am going to add a bran. also, i will use YLEO peppermint and orange for flavoring 😉
Just in case anyone is wondering, I cut the sugar (I used sucanat) by 1/2 a cup and they were still great and plenty sweet. Next time I’ll try to cut it down to just a cup of sugar. And I agree, these would be great cupcakes. Thanks for a great recipe!
Hey There- i just found your blog and love that someone else is a Einkorn lover! I saw your tutorial on how to make EInkorn flour, but I took a short cut and purchased the flour already ground from Jovial. Any idea of how to soak it?? Whey?? Water?? how long?? Would love any tips you have so I can try out these cupcakes… I mean muffins!
Hi Andrea,
Did you buy whole grain flour or the sifted flour? The sifted flour has most of the bran and germ sifted out, so I don’t think you would need to soak or sour it. If you want to soak the whole grain flour you could add a tbs of vinegar to the coconut milk and soak the flour in the milk mixture overnight.
Coconut Mama YOU ROCK! Just made these for my picky 7yo and he have them a
thumbs up!
Yay! Thanks for sharing <3
This recipe is a keeper…I’ve been sprouting and grinding my own einkorn for a while now, and good recipes for this flour aren’t out there in abundance (yet). At first I thought to substitute butter, but the coconut oil really makes sense since when you buy a muffin “out and about”, it has a TON of vegetable oil in it. As for the pastured eggs, we have medium-small sized ones so I threw in an extra! And didn’t have any sugar other than sucanat and let me tell ya, “fluffy” didn’t happen when I whipped the coconut oil into that stuff! More like..greasy sand. 🙂 But it ALL worked out…a very forgiving, adjustable recipe.
These were fluffy, moist and very delicious. Sadly, didn’t have any chocolate chips on hand, that would have made them perfect! Thanks for this great recipe!
I was able to find Einkorn flour with the link, but not sprouted Einkorn. I don’t really have time to sprout the berries myself. Do you know of a place that sells it sprouted?
Could you just use coconut flour instead of the sprouted einkorn flour, since that is what I have on hand?
You could try it with coconut flour. I would only use 3/4 cup of coconut flour. 1 cup of wheat flour usually = 1/4 cup of coconut flour.
I used coconut flour. I added a splash or two of apple cider vinegar to help it rise. I’m not sure if it made a difference, as I’ve never tried them without adding the vinegar, so I can’t compare. They turned out well, though. They sunk in the middle, but it didn’t ruin them. They still tasted good. Getting ready to try them with zucchini and chocolate chips 🙂
I bought the flour by mistake instead of the berries, how can I go about soaking it before hand? I really don’t want to waste it. Thanks
Carri
80% of the bran is removed from the flour so you probably don’t need to soak it. It is basically white flour.
Is that 12 Tablespoons of coconut oil ? Or should it be 1/2 Tablespoons?
12 🙂
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Should the ingredients say 1 & 3/4 CUPS of sugar? Thanks,
Nope. People understand that 1 3/4 means 1 and 3/4 cup.
I think the initial commenter was referring to the fact that it just says 1 3/4, without any qualifier. Is it cups? tablespoons? teaspoons? I would assume it’s cups, but I don’t like to assume with recipes : )