Einkorn Strawberry Banana Muffins
Enjoy delicious and wholesome einkorn strawberry banana muffins! Easy to make and perfect for a quick breakfast or healthy back to school snack.
I’ve been on an ancient grain kick lately and I don’t want it to stop. Well, not any ancient grain, specifically the oldest variety of wheat, einkorn flour. Since I discovered immense health benefits of einkorn flour, I’ve been experimenting in the kitchen with delicious results.
I’ve made everything from breakfast to dessert. Those einkorn recipes include: einkorn chocolate pancakes, einkorn chocolate chip cookie bars and even an einkorn apple cake. Today’s recipe is einkorn strawberry banana muffins.
About Einkorn Strawberry Banana Muffins
Einkorn strawberry banana muffins are made all purpose einkorn flour, fresh strawberries, overripe bananas and lots of goodness. In the end, you get a true bakery style muffin that is healthy, satisfying and a family favorite. Due to the use of einkorn wheat in this recipe, there is less inflammatory gluten than traditional muffins. This is great recipe whether you’re gluten intolerant or just looking for a healthy muffin recipe.
The truth is, conventional wheat is one of the most hybridized crops and unhealthy foods that there is.
Serve these strawberry muffins for Valentine’s Day, Easter brunch, Mother’s Day, your next book club meeting or an easy snack idea.
Filled with good for you simple ingredients like sweet strawberries and bananas, these einkorn muffins are a great way to use up leftover fruit.
Tools
Ingredients
(Wet Ingredients)
- bananas (mashed)
- maple syrup
- melted butter
- whole raw milk or grass fed local milk
- vanilla extract
(Dry Ingredients)
- einkorn all purpose flour
- baking powder
- salt
- fresh strawberries (the muffins will be sweater if you use strawberries that are in season)
Directions
Step 1: Preheat oven to 375°F/190°C. Spray wells of muffin tins with coconut oil or line with paper liners.
Step 2: Wash, dry and chop the strawberries in half, quarters or smaller depending on how large the strawberries are.
Step 3: In a large bowl, combine the banana, maple syrup and butter. Whisk until smooth.
Step 4: Mix in milk and vanilla extract.
Step 5: Stir in einkorn flour, baking powder and salt until mixed. Do not over stir.
Step 6: Fold in strawberries into the muffin batter.
Step 7: Fill the prepared muffin tin half way from top.
Step 8: Bake for 25-30 minutes until a wooden skewer inserted in the center comes out clean.
Step 9: Allow to cool for at least 10 minutes before removing from the muffin pan.
How to Store Muffins
Best if consumed the same day, but also can be stored in an airtight container (inside the refrigerator) after cooling completely, for up to 3 days.
Once removed from the refrigerator, reheat in the toaster oven at 300°F for 15 minutes, before enjoying.
Tips and Tricks
Frozen strawberries may also be used. To prevent them from releasing too much moisture into the batter, toss the strawberries in an extra 1 tbsp einkorn flour before stirring into batter.
Can sprinkle 1 tbsp of turbinado or demerara sugar on top right before baking for a slightly crunchy finish.
Serving Suggestions
Serve these muffins with a glass of raw milk, almond milk, homemade molasses milk or even strawberry milkshake.
More Nutritious Muffin Recipes
Gluten Free Pumpkin Banana Muffins
Gluten Free Banana Chocolate Chip Muffins
Other Healthy Einkorn Recipes
Einkorn Chocolate Chip Cookie Bars
Other Healthy Strawberry Recipes You May Like:
Strawberry Basil Dessert Topping
Tulsi Basil Strawberry Lemonade
Strawberry Salad with Honey Balsamic Dressing
Einkorn Strawberry Banana Muffins
Equipment
Ingredients
- 3/4 cup bananas mashed (about 2 medium very ripe bananas)
- 1/4 cup maple syrup
- 4 tbsp butter (unsalted)
- 1 tsp vanilla extract
- 2 1/4 cups einkorn (all purpose)
- 1 tbsp baking powder (aluminum free)
- 1/2 tsp salt
- 2 cups strawberries (ripe and organic)
- 1/2 cup milk (whole milk or preferred nut milk)
Optional
- 1 tbsp demerara sugar (demerara or turbinado sugar)
Instructions
- Preheat oven to 375°F/190°C. Spray wells of muffin tins with coconut oil or line with paper liners.
- Wash, dry and chop the strawberries in half, quarters or smaller depending on how large the strawberries are.2 cups strawberries
- In a large bowl, combine the banana, maple syrup and butter. Whisk until smooth.3/4 cup bananas, 4 tbsp butter , 1/4 cup maple syrup
- Mix in milk and vanilla extract.1 tsp vanilla extract , 1/2 cup milk
- Stir in einkorn flour, baking powder and salt until incorporated. Do not over stir.2 1/4 cups einkorn , 1 tbsp baking powder , 1/2 tsp salt
- Fold in strawberries into the muffin batter.
- Fill the prepared muffin tin half way from top.
- Sprinkle one tablespoon of demerara sugar over the top (if using).1 tbsp demerara sugar
- Bake for 25-30 minutes until a wooden skewer inserted in the center comes out clean.
- Allow to cool for at least 10 minutes before removing from the muffin pan.
Notes
Nutrition
Original: February 17, 2025
Updated for content: July 20, 2026
Very tasty and easy to travel with!