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Einkorn Banana Nut Chocolate Chip Muffins

Here's a brand-new, kid-approved recipe for Einkorn Banana, Nut, and Chocolate Chip Muffins.

Why Einkorn?

My family switched to Einkorn wheat flour 10+ years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.

This recipe for Einkorn Pumpkin Chocolate Chip Muffins uses Einkorn all-purpose flour. When consumed in moderation, white flours can be a healthy part of the diet. (Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour? Somehow, the people seemed to know that consuming too much whole grains can be unhealthy.)

Yummy and Nourishing

You can't go wrong with banana nut + chocolate chips! ☺This nourishing recipe is loaded with healthy fats and gets a protein boost from extra eggs. These muffins are sweetened with sucanat, which is unrefined sugar that still retains some nutrients (unlike white sugar).

I like to double the recipe so we have plenty of easy breakfasts throughout the week. These muffins freeze well, too, and can be thawed and re-warmed in a toaster oven. That makes these muffins into a very-easy breakfast for busy weekday mornings.

Einkorn Banana Nut Chocolate Chip Muffins

Makes 12 muffins

  1. Line a muffin tin with paper cups. (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)

  2. Chop your nuts. If you're using raw nuts instead of crispy nuts, toast the nuts in a small skillet over medium-low heat for about 10-15 minutes, stirring occasionally. This will enhance the flavor of the nuts.

  3. Preheat the oven to 350 degrees F.

  4. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.

  5. Combine the Einkorn flour, sucanat, baking powder, salt, pecans, and chocolate chips in a large bowl. Whisk to mix it all together well.

  6. Mash the bananas in a large bowl. A potato masher works well to mash the bananas.

  7. Whisk the eggs into the mashed bananas. Then whisk the melted butter into the banana mix.

  8. Make a depression in the center of the flour mixture. Pour in the banana mixture and fold it all together with a large spoon. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. Stir it all together just enough to combine the wet and dry ingredients, erring on the side of less stirring.

  9. Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.

  10. Bake the muffins at 350 degrees F for 30-35 minutes, until they are golden brown on top.

  11. Remove from the oven and allow to cool a bit before serving.

  12. Once cool, leftovers that will be consumed within a couple days can be stored in an airtight container on the counter. The rest can be stored in an airtight container in the fridge. Or, freeze leftover muffins to be re-warmed in a toaster oven as an easy breakfast in the coming weeks.

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