Simple and yet oh so delicious, these fresh milled einkorn banana muffins are a regular at our house. Whether we use them for quick breakfasts, snacks, or top them with cream cheese frosting for “dessert,” these muffins are a crowd-pleaser.

Made with freshly milled einkorn flour, milk kefir, and honey, these muffins are packed with nutrients, and yet still taste amazing. They are tender, sweet, and even better the second day, in my opinion. Make a double batch and freeze them for later!

fresh milled einkorn banana muffins on a baking rack

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Fresh Milled Einkorn Banana Muffins

Tender, easy to whip up, and oh so delicious, these healthy banana muffins are made with fresh milled einkorn flour, sweetened with honey, and packed with nutrients.

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Prep Time 15

Bake Time 22

Total Time 27

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 20

Calories 202 kcal

Ingredients

1¾ c + 2 Tbs einkorn wheat berries milled
1¼ tsp baking soda
1¼ tsp baking powder
1 tsp salt
¾ tsp cinnamon
2 large eggs room temperature
1¼ cup mashed banana
¾ cup honey
⅔ cup milk kefir
⅔ cup melted coconut oil
1 tsp vanilla

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
Combine the freshly milled einkorn flour, baking soda, baking powder, salt, and cinnamon in a small mixing bowl and set aside. In a medium bowl, combine the eggs, mashed banana, honey, milk kefir, vanilla, and melted coconut oil. Mix well.
Add the einkorn flour mixture to the wet ingredients and stir until just mixed. Avoid overmixing. Scoop 1/4 cup of muffin batter into each muffin tin.
Bake the muffins at 425 for 5 minutes; then, without opening the oven door, turn the oven temperature down to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool on a wire rack, or enjoy warm.

Notes

Temperature change – The temperature change is what gives these muffins that coveted muffin top shape. Starting at 425 gives them oven spring, and then finishing them at 350 allows them to bake through without overbrowning.
Use room temperature eggs– Use room temperature eggs, as this helps the ingredients combine without too much mixing. Warm the eggs under hot water if you need to quickly bring them to room temperature.
Milk kefir substitutes – You can use cultured buttermilk or even “homemade buttermilk” (using vinegar and milk) in place of the milk kefir in this recipe. *Please note, however that when using substitutions, you may need to slightly adjust the amount of einkorn flour used.*

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Notes and Tips for Fresh Milled Einkorn Banana Muffins

Temperature change – Please don’t skip changing the temperature during baking! Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!
Use room temperature eggs– Use room temperature eggs, as this helps the ingredients combine without too much mixing, and allows for more even baking. Warm the eggs under hot water if you need to quickly bring them to room temperature.
Sweetness – The sweetness of these muffins can vary, depending on the ripeness of the bananas. I recommend using bananas that have lots of brown spots on them, for optimum taste.
Milk kefir substitutes – You can use cultured buttermilk or even “homemade buttermilk” (using vinegar and milk) in place of the milk kefir in this recipe. If making “homemade buttermilk,” mix 2 tsp of white vinegar with just shy of 2/3 cup of milk and allow to sit for 5-10 minutes, stirring occasionally, before using for the kefir in this recipe. *Please note, however that when using substitutions, you may need to slightly adjust the amount of einkorn flour used.*

fresh milled einkorn flour in a mixing bowl

Storage and Freezing Instructions

To store these fresh milled einkorn banana muffins, keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

To freeze the einkorn banana muffins, keep in an airtight container in the freezer for up to three months. Thaw by allowing them to sit at room temperature until soft.

Step-by-Step Instructions

Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
Combine the freshly milled einkorn flour, baking soda, baking powder, salt, and cinnamon in a small mixing bowl and set aside. In a medium bowl, combine the eggs, mashed banana, honey, milk kefir, melted coconut oil, and vanilla. Mix well.

fresh milled einkorn banana muffin batter in a mixing bowl

3. Add the einkorn flour mixture to the wet ingredients and stir until just mixed. Avoid overmixing. Scoop 1/4 cup of muffin batter into each muffin tin.

4. Bake the muffins at 425 for 5 minutes; then, without opening the oven door, turn the oven temperature down to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted comes out clean.