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.
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.*