Bakery Style Einkorn Banana Muffins
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!
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Fresh Milled Einkorn Banana Muffins
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 can substitute with sour milk or buttermilk
- 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 substitutes – You can use cultured buttermilk, sour milk, or even milk kefir in this recipe. I’ve used all of them and the muffins still turn out beautifully.
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 substitutes – You can substitute with milk kefir, cultured buttermilk, or even sour raw milk. I’ve tried all of these over the years and the muffins still turn out great.
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.
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.
5. Allow the muffins to cool on a wire rack, or enjoy warm.
Save the Recipe for Later
More Fresh Milled Flour Recipes
Fudgy Einkorn Brownies with Fresh Milled Flour (Naturally Sweetened)
