Einkorn Banana Muffins
Key Takeaways
- Hydration: The riper the banana, the wetter the batter — adjust by adding 1 Tbsp flour if it feels too loose.
- Storage: Room temperature 3 days; freezes beautifully wrapped individually.
- Substitutions: Pecans work in place of walnuts. Skip the nuts for a kid-friendly version.
About this recipe
Baking with freshly milled einkorn flour transforms an everyday recipe into something extraordinary. Within minutes of milling, whole-grain flour is bursting with natural oils, sweet wheaty aroma, and the full nutritional profile of the bran, germ, and endosperm. Commercial flour is stripped and stabilized for months of shelf life — fresh milling skips all of that, giving you flavor and nutrition the moment you bake. Ripe bananas and fresh-milled einkorn flour are a match made in baking heaven. Einkorn's natural sweetness and tender crumb amplify the caramelized flavor of overripe bananas, and a handful of walnuts adds welcome texture and a toasted aroma. These muffins are moist, rich, and stay soft for days — a perfect lunchbox or grab-and-go breakfast. Use the spottiest bananas you can find. The riper, the better — brown bananas are sweeter and easier to mash. As with all einkorn baking, mix gently and bake at a slightly higher temperature than you would for regular whole-wheat muffins to encourage rise before the batter sets.
Prep: 15 min
Bake: 22 min
Ingredients
- Fresh-milled einkorn flour280 g
- Brown sugar130 g
- Baking soda1 tsp
- Baking powder1 tsp
- Cinnamon1 tsp
- Fine sea salt½ tsp
- Very ripe bananas, mashed350 g (about 3 large)
- Melted butter or coconut oil100 g
- Large eggs2
- Vanilla extract1 tsp
- Chopped walnuts80 g
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin.
- 2
Mill the einkorn berries and let cool. Whisk flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- 3
Mash the bananas thoroughly, then whisk in butter, eggs, and vanilla.
- 4
Pour wet into dry and fold gently until just combined.
- 5
Fold in the walnuts, reserving a few for tops.
- 6
Let the batter rest 5 minutes to fully hydrate the einkorn flour.
- 7
Divide evenly between liners — fill nearly full.
- 8
Top each muffin with a few extra walnut pieces.
- 9
Bake 22–26 minutes until tall, golden, and a toothpick comes out clean.
- 10
Cool in pan 5 minutes, then transfer to a wire rack.
- 11
Store in a covered container at room temperature for up to 3 days.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Einkorn guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Einkorn recipes.