Fresh Milled Einkorn Banana Apple Muffins

Close-up of homemade muffins with sugar topping on a cooling rack.

Fresh Milled Einkorn Banana Apple Muffins

These Fresh Milled Einkorn Banana Apple Muffins are so soft thanks to the freshly milled einkorn flour, great for using up ripe bananas, grated apple is just a bonus, and a sweet buttery brown sugar topping is optional (but not really).

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Prep Time 15

Cook Time 24

Total Time 39

Servings 12 muffins

Calories 116

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

YOU CAN INCLUDE YOUR SOURDOUGH STARTER INTO THIS RECIPE! Just skip baking soda and baking powder when you’re mixing the dry ingredients together, and add up to 100g of sourdough starter into the wet ingredients. After adding dry ingredients to the wet ingredients, let the batter sit on the kitchen counter for a few hours (I usually do 2-4 hours). Then add in the baking soda and baking powder, and bake as per the recipe instructions.

OTHER GRAINS YOU CAN USE: you can just swap the einkorn for:

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.

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