One Bowl Einkorn Banana Muffins
These einkorn banana muffins are a healthy option perfect for breakfast or snack. Made with ancient grain and naturally sweetened. An easy, one-bowl treat without the guilt!
I love it when I can whip up a healthy treat in hardly any time and with only one bowl to clean. Hel-lo einkorn banana muffins! No fancy fussin’. No complicated mixes. Just basic ingredients that are easily interchangeable with what I have on hand.
These muffins are the perfect grab and go snack.
Breakfast around here is pretty simple. And these fit that bill for sure.
Keeping Ingredients Healthy
Whole Grain Einkorn
When it comes to flour, I like to use ancient grains. They’ve been around since, well, the dawn of time really. Wheat grains like einkorn, kamut, and spelt are about as ancient as you can get.
The great thing about these grains is that they’re heirloom, or what you’d call non hybridized. And definitely haven’t been modified, genetically or otherwise.
When I’m in a hurry, or when I have the grand idea at the last second to make bread/cake/cookies or any kind of treat, I always turn to einkorn since I won’t be employing sourdough or a soaking period. Einkorn has considerably less gluten than traditional, or rather I should say, modern wheat.
Because I buy my wheat berries in bulk, I almost always use whole grain einkorn. If I’m making something special that specifically calls for all-purpose, then I’ll buy a small bag of that (usually einkorn).
Flexible Ingredients
Does that speak to you like it speaks to me? I love it when a recipe is forgiving and ingredients easily swapped out with ‘like’ ingredients I may have on hand.
Einkorn—Fresh out of einkorn? (or perhaps you don’t even use it) No problem! Any ‘ol flour will do.
Sugars—Watching your sugar intake? Replace it with monk fruit, a zero-calorie, all-natural sweetener. You can easily use whatever sweetener you prefer: sucanat, coconut sugar, honey, maple syrup, monk fruit, etc. Or better yet, if your sweet tooth is tame, skip any sweetener all together because overripe bananas are suh-weeet!
Fats—Want to keep this to a THM-E treat? I’ve got you covered! There’s no oil or fat in this recipe. It’s been replaced with applesauce or shredded zucchini. Or put the butter in there. Do what you want! Well, ya know what I mean.
Video Tutorial Einkorn Banana Muffins
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Mockmill grinder– Stone ground, more nutritious. I LOVE this mill!
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Einkorn Banana Muffins Ingredients
This recipe makes between 20-24 muffins (depending on what flour is used and size of bananas).
I’m a firm believer in cook once, eat … who am I kidding? I’d like to put 12 of these suckers in the freezer to pop out another time.
But no. I have two teenage girls and a tween. Oh, and a husband. And they’re like, “Mmmm, whatcha got there?”
Yeah, raising teen-anything—doesn’t matter, boy/girl—they ALL eatcha outta house and home.
Where was I? Oh yeah, back to the ingredients …
- 3 cups whole grain einkorn flour
- 1/2 C monk fruit or sugar of choice, or 1/2 C maple syrup
- 1 1/2 tsp bkg soda
- 1/2 tsp bkg pwder
- 1/2 tsp maple extract (if not using maple syrup)
- 4 eggs or 3/4 cup egg whites
- 4 overripe bananas, mashed
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup shredded zucchini or applesauce, or 1 cup melted butter
Einkorn Banana Muffins Instructions
- Pre-heat oven to 350ºF. Line a muffin tin with liners, or grease with coconut oil or whatever you have on hand.
- Mash the bananas into a large mixing bowl
- Grind about 1 3/4 cups give or take einkorn berries to make 3 cups einkorn flour. Or use 3 cups any flour you have on hand.
- Add all the ingredients to the bowl of mashed banana. Go ahead. Dump them all in there.
- Stir until combined.
- Fill 24-ish muffins cups about 2/3 full.
- Bake for 20-22 min.
- Allow to cool for 10 min. before popping out of muffin tin to finish cooling on rack.
- Store in fridge or freezer.
Have no idea how long these keep. My people eat—no, gobble—them up too fast for me to find out. Sigh. Such problems I have. 😉
And I wouldn’t trade them for anything.
They’re mine. For now.
More Recipes to Feed Your Tribe
In case you missed it, I like simplicity. I’m all about the quick yet healthy. Here are some of my other recipes you may enjoy.
Sourdough Einkorn Chocolate Bread
BEST Fudge Brownie Skillet Pie
Sharing is Caring!
ONE BOWL EINKORN BANANA MUFFINS
Equipment
- Wheat grinder (if milling your own grains)
- Muffin tin
- Silicone muffins cups
- Mixing bowl
Ingredients
- 3 cups whole grain einkorn flour
- 1/2 C monk fruit or sugar of choice or 1/2 C maple syrup
- 1 1/2 tsp bkg soda
- 1/2 tsp bkg pwder
- 1/2 tsp maple extract if not using maple syrup
- 4 eggs or 3/4 cup egg whites
- 4 overripe bananas mashed
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup shredded zucchini or applesauce or 1 cup melted butter
Instructions
- Pre-heat oven to 350ºF. Line a muffin tin with liners, or grease with coconut oil or whatever you have on hand.
- Mash the bananas into a large mixing bowl
- Grind about 1 3/4 cups give or take einkorn berries to make 3 cups einkorn flour. Or use 3 cups any flour you have on hand.
- Add all the ingredients to the bowl of mashed banana. Go ahead. Dump them all in there.
- Stir until combined.
- Fill 24-ish muffins cups about 2/3 full.
- Bake for 20-22 min.
- Allow to cool for 10 min. before popping out of muffin tin to finish cooling on rack.
Video
Notes
Have no idea how long these keep. My people eat them, no gobble, them up too fast for me to find out. Sigh. Such problems I have. 😉 And I wouldn’t trade them for anything. They’re mine. For now.
What’s your favorite muffin?
Do you like getting fancy with muffins, or are you like me in simplicity? I’m totally the throw-it-in-a-bowl-give-it-a-stir-and-bake-it- kinda gal. As long as it tastes good, people don’t seem to mind. 😉
April 8, 2024 @ 6:04 pm
Do you have a sub for the eggs? Thank you!
April 22, 2024 @ 12:44 pm
I have used 1 TBS flax meal with a bit of water to make a slurry to replace 1 egg.
September 22, 2023 @ 8:44 pm
I’m planning on making these with some modifications. I can not use monk fruit because of the erythritol in it. I’m prediabetic so have to be careful with the carbs. Instead of maple syrup, will use homemade no-added-sugar applesauce. Will use vanilla extract instead of maple extract. Add both zucchini and carrots shredded to equal 1 cup.
January 10, 2023 @ 8:22 am
I halved the recipe very easily, if I had freezer space I would have made the whole recipe and saved extras. I added coarsely broken pecans, golden raisins and cinnamon because I like them. I used the butter option instead of grated zucchini or applesauce because I am taking them on an RV trip and would have to otherwise bring butter for serving after warming the muffins. The muffins were heavenly light and tender, even though I used 100% freshly ground einkorn wheat. Delicious, a keeper recipe for sure!
January 10, 2023 @ 8:24 am
I forgot to rate the recipe and that I used maple sugar for the sweetener.
December 14, 2022 @ 2:51 pm
Really yummy. I also put in 1 tsp cinnamon and 1 tsp. Of vanilla with the maple extract, 1 pinch of nutmeg(cause I’m not a fan of to strong of nutmeg taste), andi did half melted butter and half light olive oil and coconut sugar. The batter is very yummy, I’m sure the muffins will be delicious too when they re done!
July 27, 2021 @ 5:51 am
Just finished baking these and they are a solid 10 out of 10.
I used organic sugar, no maple flavoring, used vanilla and banana flavor, zucchini, no oil.
I don’t have silicone muffin cups, used paper , they stuck really bad.
Next time I’ll spray my tin with cooking spray. And there will be a next time. Thanks so much for a great recipe.
May 21, 2021 @ 11:18 am
Can’t wait to try this. Just received my Mockmill. And my Einkorn. What number setting did you put the mill on to get the right texture of flour? If a recipe calls for all purpose flour do you just sift out some of the bran?
May 21, 2020 @ 1:42 pm
I love adding veggies into recipes like this. I buy 20 bananas at a time and I can’t get any of them to last long enough to be ready for recipes like this… so its going in my archives for later when my kids are less banana obsessed.
May 22, 2020 @ 6:45 am
Good plan, Dana. Thanks for archiving and stopping by!
May 21, 2020 @ 11:03 am
Great recipe! Looks yummy! I’ve never thought to add zucchini to my muffins. I absolutely love pumpkin muffins!
May 21, 2020 @ 11:57 am
Oh yes! I like to use up all my extra summer zucchini for adding to quick bread recipes. But pumpkin works, too! So good.
May 21, 2020 @ 10:32 am
I love a good banana muffin recipe. You don’t see healthy versions very often (at least, not if you don’t look for them), but yours is one I definitely want to try. I’ve heard of monk fruit, but I’ve never bought it, so I think this is a wonderful opportunity to put it to the test!
May 21, 2020 @ 11:58 am
Thank you Sylvia for stopping by! Can’t wait to hear how you liked it.
May 21, 2020 @ 10:05 am
Love the zucchini in this recipe and the fact that you can use any flour. Super easy to follow. Thanks so much!
May 21, 2020 @ 11:59 am
Thank you Alexa!