Zucchini Banana Bread Muffins with Einkorn Flour Recipe
Servings: 34 Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Want to save time and just make this recipe into 2 loaves of bread instead? Bake at 325* for 65-70 minutes depending on your oven. You'll know it's done when a toothpick you insert comes out clean OR just lightly touch the top and see if it feels set and not doughy.