30-minute No Refined Sugar Muffin
I’m so excited to share these 30-minute no added sugar whole wheat Einkorn banana muffins with you all because it’s the first recipe Bibi and I “wrote” together. She’s not yet one but I can give her credit as my writing partner because I spent the last few months baking these muffins over and over again while Bibi helped me taste test each batch. It has her seal of approval and if I can say so myself, this baby has got great taste 🙂 These healthy and absolutely delicious muffins are great for breakfast on-the-go or as an easy snack. There is no refined sugar so it’s more nutritious for the whole family but if you want a more indulgent snack, you can also sprinkle some chocolate chips on top before baking.
A Delicious Muffin Packed with Nutrition
I decided to create this recipe when I started baking muffins for Bibi to learn to self-feed using the Baby Led Weaning method. As most moms can relate, any food packed with nutrition that baby is willing to eat is a winner in the home.
To make it as nutritious as possible, I did a lot of original research in my own kitchen. I started writing this recipe with what ingredients I wanted the muffin to contain instead of using the ratios normally found in regular muffins and adjusting from there. The result is a delicious and moist muffin made with healthy kitchen staples. Each muffin contains 1/3 of a banana, 1/3 of an egg, 1 tablespoon of oats, 1 tablespoon of whole grain flour and less than a teaspoon of butter.
You can also substitute butter with avocado oil to make it extra healthy. The butter adds a little bit more richness and buttery aroma which I always find appealing in my baked goods. Moreover, since these muffins are to be shared with baby and she can use a little fat in her diet, I usually make them with butter. I have made them with avocado oil on other occasions and they are just as moist and flavorful but without that buttery richness.
It was especially important to me that these muffins contained a lot of oats which would then be blended with a nutritious whole grain flour like the Einkorn. Einkorn wheat is known as one of the first ancient grains to be cultivated and it’s structure has remain unchanged as it was many years ago. And for the gluten-sensitive, this means it is a flour to consider because it’s easier for the body to digest. It also has a high protein content and a soft structure which makes it ideal for baking muffins and cakes. Besides the inherent benefits of Einkorn in general, this particular bag of organic Einkorn I found at the newly opened, Flourist, is especially nutritious and aromatic because of their special low-temperature milling process that they do in-house.
Freeze them for Breakfast
This muffin can be easily made from start to finish in only 30 minutes – this includes baking! Everything is mixed in two bowls and then incorporated together with a spatula. The clean up is minimal and absolutely perfect for those with a busy schedule.
You can make an entire batch, wrap them in plastic wrap and freeze them for up to 3 months. When you’re ready to enjoy them, you can: take them out and keep them in the fridge overnight; leave them on the counter for 2 hours; bake them in a counter top oven at 300F for 14-18 minutes while you get ready or pop them in the microwave on high for 20-30 seconds.
Only Have one Banana to Bake Muffins
It’s always difficult to have ripened bananas at home for baking so I also wrote another version of this recipe for those times when you only having one banana at home! It’s a small batch recipe that is great for busy families, professionals or students. It also doesn’t require any measuring with a scale as well – a step that I don’t usually recommend over on this blog as it’s more baking-focused. But I totally understand when you only want to make a quick batch of 3 muffins for any type of snacking emergencies that arises. Get this other recipe over at my family-lifestyle blog at IndulgeWithBibi.
I hope you enjoy this whole grain Einkorn Banana Muffin recipe that I even ended up making into a healthy first birthday cake for Bibi. It’s definitely a snack I feel great eating myself and serving to my baby.
XOXO,
Mimi
Step-By-Step Einkorn Banana Muffins
Pre-heat oven to 375F. Melt butter in the microwave on high for 15-25 seconds until fully melted (You can skip this step if using avocado oil). In a small bowl, mix together flour, oat, baking powder and ground cinnamon.
In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
Add melted butter (or avocado oil) and stir together.
Add dry ingredients, gently stir until just incorporated.
Pour batter into lined muffin pan and bake for 15-18 minutes until top of muffin springs back. (For those who prefer to use a skewer to test doneness, please note that when a skewer pulls out of baked goods that contain bananas, some of the bananas may come out with the toothpick. It is better to use the former method to test for muffin doneness.)
Place on cooling rack until cooled. If desired, freeze according to instructions in post. Enjoy!
Sugar-Free Wholewheat Einkorn Banana Muffins
A healthy and nutritious no sugar added banana muffin made with whole wheat Einkorn flour and oats. Make them in under 30-minutes for breakfast and freeze them to enjoy later. For the smaller batch "one-banana" version of this recipe, go to indulgewithbibi.com.
Ingredients
- 100 grams whole wheat Einkorn flour
- 100 grams quick cooking steel cut oats
- 3 tsp baking powder
- 1/2 tsp ground cinnamon
- 460 grams ripened bananas (approx. 4 bananas)
- 4 large eggs
- 40 grams melted butter (OR 28 grams avocado oil)
Instructions
- Pre-heat oven to 375F.
- Melt butter in the microwave on high for 15-25 seconds until fully melted. (Skip if using avocado oil)
- In a small bowl, mix together flour, oat, baking soda and ground cinnamon.
- In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
- Add melted butter (or avocado oil) and stir together.
- Add dry ingredients, gently stir until just incorporated.
- Pour batter into lined muffin pan and bake for 15-18 minutes until top of muffin springs back.
- Place on cooling rack until cooled. If desired, freeze according to instructions in post. Enjoy!
Notes
For the "one banana" small batch version, visit IndulgeWithBibi.com.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 176Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 69mgSodium 168mgCarbohydrates 28gFiber 4gSugar 5gProtein 6g
Kristina says
Hi Mimi! This looks great! Can it be made with regular whole wheat flour, or does it need to be the Einkorn variety? What is the difference, as far as this recipe is concerned? Thanks!
Mimi says
Hi Kristina,
I haven’t made it with regular whole wheat so I can not tell you my own experience. However, when I went to purchase this flour, the makers recommended that it can be substituted one for one. As well, another company, Jovial foods, has a great guide on how to use the Einkorn flour substitute, I found this, “Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%.” I don’t anticipate that any adjustments need to be made to this particular recipe but if you find that it is too dense, you can increase the amount of banana just a bit more next time. I wrote this recipe in a smaller batch size so please visit my other site for the smaller batch version of Einkorn Banana Muffin if you want to try it first. XOXO, Mimi