I think I hit the jackpot by adding in the freshly milled oat flour. My daughter tried them last night straight out of the oven. After her first bite, she gasped:
"These muffins are out of this world delicious, Mom!" - O.J.
🌾💫 Crafting the perfect muffin recipe has been a labor of love in my kitchen! With four voracious little ones, I'm constantly on the hunt for wholesome, nutritious treats to fuel their endless appetites. 🍌🥞 I find immense joy in creating these nourishing staples from scratch, right down to milling our own flours with a countertop stone mill for that unbeatable freshness. 💪✨ Incorporating freshly milled whole grain flours not only boosts nutritional benefits but also delivers an exquisite taste experience! 💖 From the delightful nuttiness of Einkorn flour to the creamy texture lent by freshly milled Oat flour, every ingredient plays a vital role in crafting these delectable muffins. 🌟 Sweetened with organic maple syrup and infused with the irresistible aroma of perfectly ripe bananas, these muffins are an absolute delight! 🤤✨
If you don't have a countertop mill, you can grind with a high speed blender (I used my vitamix before I took the plunge and got my Mockmill 200) or purchase the flours already milled.
Einkorn Oat Flour Banana Muffins This recipe will make about 24 mini muffins or about 12 regular sized muffins, depending on how full you fill the tin.
Ingredients
1 cup fresh milled organic einkorn flour
1 and 1/4 cups fresh milled gluten free and organic oat flour
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/4 cup organic maple syrup
1/4 cup coconut oil, melted
2 pastured eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly with oil.
In a large mixing bowl, combine the fresh milled einkorn and oat flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk until well combined.
In another bowl, mash the bananas until smooth. Add the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until everything is well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Let the batter rest for about 10 minutes. This is very important when working with Einkorn flour.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full or fuller for bigger muffins.
Optional: Sprinkle the tops of the muffins with a bit of oats or chopped nuts for extra texture.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious and nutritious fresh einkorn and oat banana muffins!
Feel free to ask me questions or leave a comment and let me know what you think after you make them!
