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Sourdough Einkorn Banana Muffins

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Anna Davenport
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Sourdough Einkorn Banana Muffins are a perfect snack on the go or breakfast side. The nutty einkorn flavor mixed with banana make these fluffy, moist muffins absolutely delicious.

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Ingredients

Einkorn we buy our einkorn berries in bulk from Grand Teton Ancient Grains

Baking soda & baking powder help the muffins rise.

Salt we use this sea salt from Amazon that has been tested for low to no heavy metals contamination

Butter

Maple syrup or honey instead of sugar

Sourdough discard or active starter provides a yummy tangy flavor to the muffins

Eggs

Ripe bananas provide sweetness and moist texture

Vanilla we use homemade vanilla extract

Exact measurements and directions can be found in the recipe card below.

Tools you may need

Tips

  • Double the batch and throw some in the freezer for meal prep!
  • Best way to eat these is warmed up with butter on it!

FAQ

Can I use a different kind of flour?

Yes! You should be able to substitute 1:1 in this recipe.

Is einkorn healthy?

Einkorn is known as the original grain or the oldest, most ancient grain. It has many nutrients such as protein, fiber, iron, and B vitamins.

Is einkorn gluten free?

No. There is gluten in einkorn but it is a different type of gluten that is much easier for many people to digest.

Is fresh milled einkorn better than all-purpose einkorn flour?

Definitely. By using fresh milled flour of any kind, you are getting much more nutrients in their natural form than flour that has been sifted and turned into all purpose. All-purpose einkorn is still much more nutritious than other types of all-purpose flour as Dr. Axe explains here.

Anna Davenport

Sourdough Einkorn Banana Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 15 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup butter melted
  • 3/4 cup maple syrup
  • 3 ripe bananas mashed
  • 2 eggs
  • 1/2 cup sourdough starter active or discard
  • 1 tsp vanilla I use homemade
Dry Ingredients
  • 250 g fresh milled einkorn flour mill about 1 1/4 cup of einkorn berries
  • 1 tsp baking soda
  • 2 tsp baking powder I use homemade
  • 1 tsp salt

Method
 

  1. Preheat oven to 350 degrees and line a muffin tin.
  2. In a large bowl, mix 1/2 cup butter, 3/4 cup maple syrup, 3 ripe bananas, 2 eggs, 1/2 cup sourdough starter, and 1 tsp vanilla together.
  3. In a separate bowl, mix 250 g fresh milled einkorn flour, 1 tsp baking soda, 2 tsp baking powder and 1 tsp salt.
  4. Slowly add the dry ingredients to the wet ingredients while mixing.
  5. Use a scoop to fill each muffin liner about 3/4 of the way up.
  6. Bake for 20 minutes until muffins are slightly golden brown and a toothpick comes out clean.

Notes

Store in airtight container for up to one week.

PIN TO SAVE FOR LATER

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