Einkorn Banana Blueberry Muffins
Servings: 16
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.
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.