Einkorn Banana Blueberry Muffins

Fluffy, moist einkorn banana muffins with sweet blueberries are an easy, grab-and-go breakfast or snack, perfect for morning meal prep!
What makes these einkorn muffins special is that they use organic all-purpose einkorn flour. They are just as yummy as muffins made with traditional wheat, but much healthier. These einkorn muffins are packed with sweet bananas and fresh blueberries. We can’t wait for you to make them!

Ingredients and substitutions

• all-purpose einkorn flour – If you can’t find all-purpose einkorn flour, You can also use whole-grain einkorn flour, just reduce the amount of flour in the recipe by 1/4 cup.
• baking powder, baking soda, and salt – To condition the dough.
• mashed banana – Adds moisture and a lovely banana flavor to the muffin batter.
• organic sugar – For sweetness. I wouldn’t reduce the sugar in this recipe — it’s already reduced quite a bit!
• oil – Use any neutral-tasting oil that you like.
• vanilla extract – Vanilla works so well with the banana and blueberries in these einkorn muffins!
• blueberries – Fresh or frozen blueberries will both work fine in this recipe.

How to make einkorn banana muffins

• Preheat the oven to 375° F and line a muffin tin.
• In a large bowl, mix the wet ingredients.
• In a medium bowl, combine all of the dry ingredients.
• Add the dry ingredients to the wet, and mix until you have a smooth batter. Then, fold in the blueberries.
• Scoop the batter into a lined muffin pan, filling each cup about ¾ of the way. Do not overfill, or your muffins will collapse!
• Bake for 20-24 minutes, until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the pan before serving.

Helpful tips

• The batter shouldn’t be too thick. It should be closer to pancake batter than to cookie dough in consistency. Some small lumps are OK.
• Definitely let these cool in the pan before serving. They need that extra time to finish setting up.

Storage directions

Once they’re completely cool, store leftover einkorn muffins in the refrigerator with a paper towel lining the bottom of the container to absorb excess moisture. They’ll keep for about a week.

Einkorn flour nutrition

A 1/4 cup serving of all-purpose einkorn flour contains:

• 100 calories
• .5 gram of fat
• 2 grams dietary fiber
• 4 grams of protein
• 6% of your daily iron
• 30% of your daily zinc

Where to buy einkorn flour

We sell both all-purpose and whole-grain Einkorn Flour right here on the Ancient Grains website! Visit our product page to see purchasing options.

Here are some awesome facts about our Einkorn Flour:

– It’s fresh! We mill it fresh before shipping and print the date milled on the bag! When you buy flour from the store, who knows how long ago it was milled.
– No additives. When some flours are milled, they are bromated or bleached or supplements are added. This flour has no additives and is not bleached! Plus, our mill is dedicated 100% to einkorn so it’s not contaminated with other flours.
– It’s 100% Organic. This is a USDA Certified organic farm. We don’t use glyphosate or any other chemicals on our fields so you know it is simply pure and as healthy as it can be.
– We are a family-owned farm. We do everything we can to take care of our customers and deliver the most nutritious and high-quality grains out there.
– It’s delicious! Anything made with Einkorn flour has such amazing flavor.

Frequently asked questions

Does einkorn contain gluten?
Yes, einkorn contains gluten. It is a more easily digestible type of gluten, but it still is not suitable for people with celiac disease.

Print Recipe

5 from 2 votes

Einkorn Banana Blueberry Muffins

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 16

Author: Becky Striepe

Ingredients

• 1 cup soy milk - or oat milk or your favorite creamy non-dairy milk
• 2 mashed bananas - some chunks are fine
• ⅔ cup organic sugar
• 2 tablespoons oil
• 1 tablespoon vanilla extract
• 1 ⅓ cups all-purpose einkorn flour - or 1 1/2 cups whole grain einkorn flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup blueberries

Instructions

• Preheat the oven to 375° F and line a muffin tin.
• In a large bowl, mix the wet ingredients. In a medium bowl, combine all of the dry ingredients. Add the dry ingredients to the wet, and mix until you have a smooth batter. Then, fold in the blueberries.
• Scoop the batter into a lined muffin pan, filling each cup about ¾ of the way. Do not overfill, or your muffins will collapse!
• Bake for 20-24 minutes, until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the pan before serving.

Notes

Notes
Let leftover muffins cool completely before storing in a covered container in the refrigerator with a paper towel lining the bottom of the container to absorb excess moisture. They will keep for about a week.