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+ servings
the best banana muffins with einkorn flour stacked haphazardly on a stoneware plate with milk in the background.

Einkorn Banana Muffins

Meg Austin
These einkorn banana muffins are delicious and easy!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 Muffins
Calories 21 kcal

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • optional: parchment muffin liners

Ingredients
  

  • 1 egg
  • 1 ⅓ Cups mashed ripe bananas
  • 1 Cup Einkorn flour
  • 1 Cup oatmeal
  • ½ Teaspoon baking soda
  • ¼ Cup organic cane sugar
  • ½ Cup organic brown sugar
  • 2 Teaspoon baking powder
  • 1 Teaspoon salt, heaping spoonful
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°. Lightly grease a 12-cup muffin pan or line them with parchment liners and grease.
  • In a large bowl, combine egg, banana, brown sugar, cane sugar, and vanilla. In a separate bowl, stir together einkorn flour, baking soda, baking powder, salt, and cinnamon.
  • Gently add the flour mixture and oatmeal into the banana mixture. Do not overmix! It’s totally fine if flour is still a little visible. Pour into prepared muffin tin.
  • Bake for fifteen to twenty minutes or until light brown. Remove muffins from pan and place on a wire rack to cool before serving.
  • Store muffins in an airtight container at room temperature for three days. Muffins can be frozen for up to three months.

Nutrition

Calories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 14mgSodium: 122mgPotassium: 20mgFiber: 0.4gSugar: 0.1gVitamin A: 20IUVitamin C: 0.01mgCalcium: 45mgIron: 0.3mg
Tried this recipe?Let us know how it was!