Einkorn Banana Muffins
Prep
15 min
Bake
22 min
Total time
37 min
Einkorn banana muffins use 350g of very ripe banana against 280g of fresh-milled einkorn, and the riper the fruit the wetter the batter, so add a tablespoon of flour if it looks loose. Mix gently, since einkorn gluten turns tough with overmixing. Bake at 375F for 22 to 26 minutes.
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 and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. 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.
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.
Related recipes
Browse all recipes →
Einkorn Blueberry Muffins
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 and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. Einkorn is the world's oldest cultivated wheat, and its rich, slightly buttery flavor turns ordinary blueberry muffins into something exceptional. Because einkorn has a unique low-strength gluten and softer starch structure, it produces muffins with an extra-tender crumb that almost melts in your mouth. The natural sweetness of einkorn flour also lets you reduce the sugar slightly without anyone noticing. These muffins are an excellent first einkorn recipe because they don't depend on developing gluten — the more delicately you mix, the better. Fold the batter only enough to combine, fold the blueberries in last, and watch the muffins bake into tall, domed beauties bursting with juicy fruit.
Fresh Milled Blueberry Muffins
Tender, bakery-style blueberry muffins made with freshly milled whole wheat flour. Yields 12 muffins. Prep 15 min, bake 22 min, rest 5 min before turning out. Use a fine mill setting and rest the batter 10 minutes so the bran hydrates and the crumb stays soft.
Fresh Milled Chocolate Chip Muffins
Soft, family-friendly chocolate chip muffins made with freshly milled wheat. Yields 12 muffins. Prep 15 min, bake 20 min, rest 5 min in pan.
Einkorn Sourdough
Einkorn is the oldest cultivated wheat — older than emmer, far older than modern bread wheat. Its kernels are tiny, its protein is high, but its gluten structure is fundamentally different: weak, fragile, and incapable of the long elastic windowpane modern doughs are famous for. Bakers who treat einkorn like modern wheat end up with sticky pancakes that collapse in the oven. The trick is to do less. Lower the hydration to 65%, mix briefly, fold gently, and finish bulk earlier than feels right. Einkorn dough should look slightly under-fermented when you shape it. The wild yeast will catch up during the cold retard. This recipe is designed for fresh milled einkorn berries specifically. Pre-ground einkorn flour you buy at the store has already lost some of the sweet grassy notes that make this loaf magical. Mill on a medium setting; finer flour absorbs too much water and dramatically increases stickiness. Expect a flat-ish boule. Einkorn does not bloom like hard white wheat. What it gives you in exchange is the most complex flavor profile of any single grain bread — honeyed, almost buttery, with a soft golden crumb that beginners often mistake for cake. Toast it the next day, drag it through olive oil, and you will understand why ancient bakers stuck with this grain for ten thousand years.
Einkorn Chocolate Chip Cookies
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 and a sweet wheaty aroma — the part that fades first once flour sits — and it still carries the whole berry: bran, germ, and endosperm. Commercial white flour has the bran and germ removed and is stabilized for months of shelf life — fresh milling skips all of that, so you bake with the whole grain and with the aroma still in it. These are the chocolate chip cookies that convert skeptics. Fresh-milled einkorn flour brings a buttery, slightly nutty undertone that pairs beautifully with brown butter and dark chocolate. The result is a cookie with crisp edges, a chewy center, and a depth of flavor that store-bought all-purpose flour simply can't deliver. Two tips make all the difference: brown the butter to deepen the flavor, and chill the dough overnight if you can. Einkorn's softer gluten means the dough rests and hydrates better with time, producing a more cohesive cookie with that signature crackly top. Use a good 60–70% dark chocolate, chopped into irregular shards, for melty pockets and a more bakery-style look than uniform chips.
Fresh-Milled Sourdough Discard Pancakes
Light, tangy pancakes that use up sourdough discard and fresh-milled flour in 15 minutes — no overnight prep required.