Apple Farro Muffins

Apple Farro Muffins

I am truly loving all the varieties of local seasonal apples that are now available since fall has arrived and have been busy using them in everything from applesauce to apple cakes and muffins. I love a good muffin, but they can be a lot of empty calories depending on the ingredients.

This recipe replaces some of the all-purpose flour with farro (or spelt) flour which adds a lightly nutty flavor as well as improved nutritional value. I have started to incorporate farro flour into a lot of my baked goods and breads because I love the flavor and I like the idea of enriching my cakes, cookies and breads and making them a little healthier.

Farro is an important grain that is commonly used here in Umbria so is easy to find. Back in the US, I look for farro or spelt  flour in specialty stores, health food stores, or in the organic section of many grocery stores.

I also replaced the sugar for coconut palm sugar, but you could use regular brown sugar if you prefer. With heart healthy olive oil used in place of butter, these muffins are now a healthier option for breakfast or as a mid day snack. There are some muffins that just seem to call for a crumbly streusel topping and it worked out perfectly on these muffins.

For the best results, use a baking apple such as Granny Smith, Braeburn, Jonagold, or Golden Delicious. If you choose to use pears instead, any variety of very ripe pear will work well.



Buon Appetito!
Deborah Mele 

Apple Farro Muffins

Apple Farro Muffins

Yield: Makes 12 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 2/3 Cups All-purpose Flour
  • 1 Cup Farro or Spelt Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 3/4 Cup Plain Yogurt
  • 2/3 Cup Coconut Palm Sugar or Brown Sugar
  • 1/2 Cup Olive OIl
  • 1 1/2 Cups Finely Chopped Peeled & Cored Apples


  • 1/4 Cup Coconut Date Sugar (or Brown Sugar)
  • 4 Tablespoons Farro Flour
  • 3 Tablespoons Rolled Oats
  • 1/2 Teaspoon Ground Cinnamon
  • 2 Tablespoons Olive OIl


  1. Preheat the oven to 350 degrees F and line a muffin tin with papers.
  2. In a large bowl, whisk together the two flours, baking powder and soda, cinnamon and salt.
  3. In a separate bowl, whisk together the eggs, yogurt, sugar, and oil.
  4. Dump the wet ingredients into the dry and stir just until combined.
  5. Fold in the apples, then spoon the batter into 12 muffin cups.
  6. In a small bowl, mix together the topping ingredients with your fingertips.
  7. Sprinkle a little of the topping ingredients over each muffin, then bake for about 20 minutes or until firm to the touch.

Did you make this recipe?

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  1. If you can make oat flour by putting rolled oats in a coffee grinder, can you make farro flour by putting farro grains in a coffee grinder too?

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