Have you ever made zucchini banana bread muffins with einkorn flour?
We made a big turkey dinner last weekend and have been enjoying the leftovers all week. Our daughter made turkey tetrazzini one day, today I made turkey soup, and now it’s time to freeze the rest of the turkey to use in recipes later. I just don’t think I can get my family to eat turkey another day! I had some overripe bananas and zucchini in the fridge to use up, so to go along with the soup I decided to try and make some zucchini banana bread muffins with einkorn flour, since I love baking with einkorn these days. (Read more about why I love einkorn here: Is THIS the Answer to the Gluten Sensitivity Epidemic?)
I pulled this recipe together using a few different online recipes that I found along with one in the Einkorn Cookbook. The muffins turned out light, fluffy, and with just enough sugar to be sweet enough, but not too sweet. They didn’t last long, especially since I took a few to a friend. (I also froze one pan of dough after it was already spooned into the muffin papers and covered well, later I’ll pull them out of the freezer a few hours ahead and then bake them normally for fresh warm muffins without the work!)
Zucchini Banana Bread Muffins with Einkorn Flour
Makes about 34 regular sized muffins.
- 2 cups shredded zucchini, about 3 medium sized
- 2 very ripe bananas
- 1 cup melted pastured butter or refined (no flavor) coconut oil — I used half of each just to get a range of nutrients, but you can use one or the other
- 3 cups einkorn flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 4 eggs, pastured eggs are best
- 2 cups organic sugar of choice, organic cane sugar, organic palm sugar (less refined), or organic brown sugar
Butter your muffin pans or put in the muffin liners. Preheat your oven to 350*. Sift together the einkorn flour, baking soda, and baking powder and set aside — this makes the muffins lighter and fluffier. (More about sifting below.)
Beat the eggs, melted fat, sugar, cinnamon and salt for a couple minutes.
I used my Bosch for this because I can cover it and work on something else while it’s mixing, I love that! Add the bananas and zucchini and mix them in well.
Add in the flour mixture and mix ONLY until it’s combined, over-mixing makes recipes with einkorn flour more dense and not as fluffy. See how fluffy these are?
Spoon into muffin cups and bake.
Bake about 10-11 minutes for mini-sized muffins, and about 14-15 minutes for regular sized muffins, but just watch them toward the end. You want them golden brown and firm, not doughy, when you lightly press on top.
Here’s about how many this makes:
A note about sifting…
I bought the sifter you see here on the right, but hated it, it took forever to get the flour to go through! Then I found this one, the one you see on the left with a turn handle, it was my Moms, and it works so much better and faster!
OR , if you don’t have a sifter, you could just use a strainer, like the one pictured below, and put the flour in there and hit the side with a spoon or something as it falls through.
Let me know what you think!
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