Chocolate Chip Banana Einkorn Muffins
2 ½ cups (300g) fresh ground Einkorn flour
1 teaspoon of baking soda
1 teaspoon salt
5 Tablespoon (65 g) coconut oil
3 ripe bananas, sliced into ½ inch slices
½ cup coconut sugar
3 large eggs
1 cup of chocolate chips
1. Preheat the oven to 350° degrees
2. In a large bowl mix together the flour, baking soda, and salt.
3. In a medium skillet, heat the coconut until it melts. Add the bananas and coconut sugar. Slightly mash the bananas and simmer on medium–low heat for 5 minutes, stirring occasionally, until the bananas have softened. Allow the mixture to cool for 10 to 15 minutes.
4. After the mixture has cooled, combine the bananas and the eggs in a blender or a food processor, and blend to a smooth consistency.
5. Mix the banana mixture into the flour and mix until thoroughly combined. Place it in the refrigerator for 15 to 20 minutes until it has cooled completely.
6. Add chocolate chips and mix.
7. Spoon the mixture into the muffin cups and fill ¾ of the way full. Place it in the oven and bake for 28 minutes. MAKES ABOUT 20 MUFFINS.
*If the mixture has not adequately cooled when you mix in the chocolate chips they will melt, and you will end up with chocolate muffins with no chocolate chips. No worries if this happens, though, they will still taste absolutely fabulous!
Yogurt Blueberry Einkorn Muffins
3 cups (360 g) fresh ground Einkorn flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
1/2 cup whole milk
10 Tablespoons melted butter
1 cup organic coconut sugar
3 large eggs
2 cups of fresh or frozen blueberries
1. Preheat the oven to 450 degrees.
2. In a large bowl mix together the flour, baking powder, baking soda, and salt.
3. In a medium bowl, combine the yogurt, milk, and melted butter.
4. In the bowl of a standing mixer fitted with a wire whip attachment, beat the eggs until they have a smooth consistency. Add the coconut sugar and mix until thoroughly combined.
5. Fold the flour gently into the egg mixture and mix until mostly combined. Gently stir the yogurt mixture into the batter and mix until thoroughly combined.
6. Toss the blueberries with 1 teaspoon of flour, then fold them gently into the batter. Allow the batter to sit for 15 minutes so the flour can fully absorb the wet ingredients.
7. Spoon the mixture into the muffin cups, filling nearly to the rim of the cup. Place it in the oven and reduce heat the heat to 375 degrees. Bake for 25 to 28 minutes until a toothpick inserted into the center of the muffin comes out clean. Let cool in the pan for about 15 minutes then remove from the pan and allow to cool completely. If you place only 6 muffins per pan leaving space between each muffin the muffins will have a better spring to them and will have a rounder, fuller top.
MAKES ABOUT 18 MUFFINS.