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.