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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.