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!
This recipe makes between 20-24 muffins (depending on what flour is used and size of bananas).
Servings: 2 dozen, approx
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
Store in fridge or freezer.
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.
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.