Fluffy, moist einkorn banana muffins with sweet blueberries are an easy, grab-and-go breakfast or snack, perfect for morning meal prep!
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What makes these einkorn muffins special is that they use organic all-purpose einkorn flour. This flour works in baking recipes similarly to white or white wheat flour, but it's made from milled organic einkorn berries.
Like my spelt porridge and Instant Pot farro pilaf, this recipe uses grains from Grand Teton Ancient Grains.
Grand Teton Ancient Grains is an organic family farm and mill in Idaho that has been growing ancient grains for over a decade. I was lucky enough to chat with the owners about their family farm and the grains they produce, and I'm so excited to be working with them on this recipe!
They're passionate about educating people on the joys of cooking with ancient grains. I can't wait to share this recipe to get you pumped about cooking with all-purpose einkorn flour!
My readers can save 15% off of their first order of einkorn flour or anything else from the Grand Teton Ancient Grains website by using code GLUEANDGLITTER15 at checkout!
These einkorn muffins are packed with sweet banana and fresh blueberries. I can't wait for you to make them!
If you love having muffins around for a quick breakfast or snack, also check out my vegan peach cobbler muffins and vegan double chocolate muffins!
Ingredients and substitutions
- all-purpose einkorn flour - If you can't find all-purpose einkorn flour, you can use regular all-purpose flour or white wheat flour instead.
- 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 18 to 22 minutes, until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the pan and 10 to 15 minutes on a plate or cooling rack before serving.
Helpful tips
- This recipe uses white einkorn flour. Do not use whole grain einkorn flour. It will not work.
- 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.
What is einkorn?
Einkorn is an ancient variety of wheat that's actually a type of farro. It's the smallest grain farro, and in its whole form, it has a mild, nutty flavor.
Einkorn contains a more easily digestible type of gluten, though it does still contain gluten, so it is not suitable for people with celiac disease.
You can eat einkorn whole or mill it into whole grain or all-purpose flour. This recipe uses all-purpose einkorn flour to make fluffy, light banana blueberry muffins.
Einkorn flour nutrition
A ¼ 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
You can sometimes find all-purpose einkorn flour at specialty stores, but I tend to order mine online.
Grand Teton Ancient Grains is a family farm that cultivates einkorn and other ancient grains. It's a great source for high-quality organic einkorn flour!
Here's what I love about this einkorn flour:
- It's fresh! They mill it fresh before shipping and they 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, their 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. They don't use glyphosate or any other chemicals on their fields so you know it is simply pure and as healthy as it can be.
- It's a family farm. This family takes excellent care of their customers and they really do go above and beyond to make excellent foods! It's nice to know I'm supporting the small family farm.
- It's delicious! I'm telling you, these muffins and anything else I make with this flour is so tasty and popular with my family!
My readers can save 15% off of their first order of all-purpose einkorn flour from Grand Teton Ancient Grains by using code GLUEANDGLITTER15 at checkout!
Frequently asked questions
Yes, einkorn flour contains gluten. It is a more easily digestible type of gluten, but it still is not suitable for people with celiac disease.
More make-ahead breakfasts
📖 Recipe
Einkorn Banana Blueberry Muffins
Ingredients
Wet 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
Dry Ingredients
- 1 ⅓ cups all-purpose einkorn flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Add Later
- 1 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 18 to 22 minutes, until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the pan and 10 to 15 minutes on a plate or cooling rack before serving.
Cristin
My muffins came out awful. I don’t think there was enough flour. I used whole grain einkorn and I baked them for an extra 15 minutes and they are still raw inside. I did not over fill and they are all sunken in and raw inside.
Becky Striepe
I'm sorry to hear that! I'll remove the whole grain option from the recipe.
Claire
I’m confused. In the instructions you write to reduce the flour by 1/4 cup if using Einkorn whole grain flour but in the recipe but in the actual recipe, you increased the amount of whole grain flour. Please clarify, thanks.
Becky Striepe
Oh thank you for catching that! The whole grain amount was left over from an earlier test where I used more flour overall. I've fixed it!