Fresh Milled Einkorn Banana Apple Muffins
These fresh milled einkorn banana apple muffins are soft, cinnamon-spiced muffins made with freshly milled einkorn flour and another great recipe to use up your ripe bananas. Einkorn flour makes sure these muffin never turn out dry, gives them a serious nutrition boost, and rounds them up perfectly with its flavor.
I also like how easy it is to change this recipe depending on what I have in the kitchen. You can use different grains, add sourdough starter, or leave off the topping if you want something a little simpler. Serve them warm with your morning coffee or a glass of milk for the kids.
If you enjoy baking with freshly milled einkorn flour, you can also try my fresh milled einkorn banana bread for another way to use up ripe bananas, or make these fresh milled einkorn fruit dumplings filled with plums or apricots.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Total Time: 35-39 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Baking Method: Oven-baked
- Best For: Breakfast, snacks, using up ripe bananas, and fresh-milled flour baking
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Einkorn Banana Apple Muffins
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Einkorn Banana Apple Muffins
- Other Delicious Fresh Milled Flour Recipes
- Fresh Milled Einkorn Banana Apple Muffins
- Need Help Tweaking This Recipe?
- Other Fresh Milled Breakfast Recipes You'll Love
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- Fresh Milled Protein Bagels with Greek Yogurt
- Fresh Milled Einkorn Crepes
Important Ingredients
- freshly milled einkorn flour gives these muffins a mild, nutty flavor and a soft texture.
- ripe bananas add natural sweetness and help keep the muffins moist.
- grated apple adds moisture and a mild apple flavor.
- eggs help bind the ingredients together and give the muffins structure.
- melted butter adds flavor and helps create a tender muffin crumb.
- brown sugar sweetens the batter and also used for the buttery brown sugar topping.
- milk adds moisture to the batter and helps bring the ingredients together.
- baking powder and baking soda help the muffins rise and give them a lighter texture.
- cinnamon adds a warm spice that pairs well with the bananas and apples.
- vanilla extract adds a little extra flavor to the muffin batter.
- butter and brown sugar topping creates a sweet finish with a light sugary crust.
See recipe card for quantities.
Substitutions & Variations
Warning: I've made countless batches of these, and that's why there's so many variations! Especially when it domes to using different grains.
- Replace the einkorn flour with 250 g of spelt flour. Keep the milk amount the same.
- Use 250 g of soft wheat flour for a tender muffin texture. Keep the milk at 60 g.
- Replace the einkorn with 250 g of hard wheat flour and increase the milk to about 80 g for a softer crumb.
- You can add up to 100 g of sourdough starter to the wet ingredients. Leave out the baking powder and baking soda at first, let the batter rest for 2-4 hours, then mix in the baking powder and baking soda before baking. The starter adds a little tang and gives you another way to use up extra starter.
- Add a pinch of nutmeg or ginger along with the cinnamon for a slightly different flavor.
- Fold in chopped walnuts or pecans for a little crunch.
- Reduce the brown sugar in the batter slightly if your bananas are very ripe. Keep in mind that the topping will still add sweetness.
- Leave off the buttery brown sugar coating for a simpler muffin that is easier to pack for breakfast or school snacks.
How to Make Fresh Milled Einkorn Banana Apple Muffins
Step 1: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan or line it with muffin liners. Mash the bananas in a large mixing bowl. Add the grated apple (including its juices!), eggs, melted butter, brown sugar, milk, and vanilla. Mix until combined (Image 1).
Step 2: Combine the dry ingredients in a separate bowl: freshly milled einkorn flour, baking powder, baking soda, cinnamon, and salt (Image 2).
Step 3: Mix the batter. Fold the dry ingredients into the wet ingredients until just combined. Don't overmix, but make sure there's no dry flour left (Image 3).
Step 4: Fill the muffin cups evenly, almost filling them completely (Image 4).
Step 5: Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean (Image 5). Cool for 5 minutes, then remove the muffins from the pan.
Step 6: Make the buttery brown sugar topping. Place the melted butter in one shallow bowl and mix the brown sugar with cinnamon in another. While the muffins are still warm, dip the tops first into melted butter, then into brown sugar (Image 6). Press and twist to coat the tops evenly.
Tip: Let the muffins cool just enough to handle before dipping. If they're too hot, the brown sugar can melt into the butter instead of forming that lovely sugary crust.
Hint: Use very ripe bananas with plenty of brown spots for naturally sweet muffins. When grating the apple, keep all the juices and add them to the wet ingredients.
💭Crucial Success Tips
Measure the flour by weight. Use 250 g of freshly milled einkorn flour for consistent results. Measuring by cups can give you too much flour and make the muffins dense.
Recipe FAQs
Yes. You can use regular all-purpose flour, although the flavor and texture may be a little different. Start with the same weight of flour, 250 g, and check the batter before baking. You may need a small adjustment to the milk depending on how the flour absorbs moisture.
Yes! Add up to 100 g of sourdough starter to the wet ingredients. Leave out the baking powder and baking soda while the batter rests for 2-4 hours. Then stir in both leaveners and bake as directed. Since starter consistency can vary, check the batter before baking and expect some variation in texture.
Yes. Bake them a day ahead and store them in an airtight container once completely cooled. For the nicest brown sugar topping, you can also prepare the muffins ahead and dip the tops shortly before serving.
How To Store Fresh Milled Einkorn Banana Apple Muffins
At room temperature: Let the muffins cool completely before placing them in an airtight container. Store them in a cool, dry place for up to 2 days. Since they contain fresh fruit, avoid leaving them in a warm or humid spot for too long.
In the refrigerator: Store the muffins in an airtight container for up to 5 days. The refrigerator may make them a little firmer, so warm them briefly before serving.
In the freezer: Freeze the cooled muffins in a freezer-safe container or bag for up to 3 months. For easier snacking, wrap them individually before freezing. Thaw at room temperature or warm them in the microwave until heated through.
Other Delicious Fresh Milled Flour Recipes
- Fresh Milled Einkorn Banana Apple Muffins
- Fresh Milled Buckwheat Sourdough Rolls
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- Fresh Milled Protein Bagels with Greek Yogurt
If you tried these fresh milled einkorn banana apple muffins or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Einkorn Banana Apple Muffins
Ingredients
- 250 g freshly milled einkorn flour
- 2 ripe bananas about 200-230 g peeled
- 1 medium apple grated (120-150 g)
- 2 large eggs
- 75 g melted butter
- 70 g brown sugar
- 60 g milk
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the buttery brown sugar topping:
- 30 g melted butter
- 50 g brown sugar
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan or line it with muffin liners. Mash the bananas in a large mixing bowl. Add the grated apple (including its juices!), eggs, melted butter, brown sugar, milk, and vanilla. Mix until combined.
- Combine the dry ingredients in a separate bowl: freshly milled einkorn flour, baking powder, baking soda, cinnamon, and salt.
- Mix the batter. Fold the dry ingredients into the wet ingredients until just combined. Don't overmix, but make sure there's no dry flour left.
- Fill the muffin cups evenly, almost filling them completely.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes, then remove the muffins from the pan.
- Make the buttery brown sugar topping. Place the melted butter in one shallow bowl and mix the brown sugar with cinnamon in another. While the muffins are still warm, dip the tops first into melted butter, then into brown sugar. Press and twist to coat the tops evenly.Tip: Let the muffins cool just enough to handle before dipping. If they're too hot, the brown sugar can melt into the butter instead of forming that lovely sugary crust.
Notes
- Spelt: 250 g flour. Keep the milk the same.
- Soft wheat: 250 g flour. Keep the milk the same. Great for extra tender muffins!
- Hard wheat: 250 g flour. Increase the milk to about 80 g for a softer crumb.
