Sourdough Einkorn Banana Nut Muffins

If you’ve never had sourdough muffins before, you’re in for a treat! These muffins are fluffy, moist, and lightly sweetened. Make sure the bananas you use are ripe, with plenty of brown spots on the skin. For fresh morning muffins, you’ll need to get this recipe started the night before you bake them.

Makes 12 muffins

For the overnight ferment:

• ¾ cup inactive Einkorn sourdough starter, straight from the refrigerator
• 1¾ cups Einkorn all-purpose flour (I use Jovial brand)
• ⅓ cup sucanat
• ½ cup whole milk kefir (or substitute plain whole milk yogurt, thinned just a little with some milk)

To add in the morning:

• 6 tablespoons melted butter
• 3 small-medium bananas (about 1 cup mashed)
• ½ cup chopped pecans, preferably prepared as crispy nuts (or substitute your favorite type of nuts)
• 2 large eggs, preferably from pastured hens
• ½ teaspoon finely ground Celtic sea salt
• ¾ teaspoon vanilla extract (preferably organic or homemade)
• 1½ teaspoons aluminum-free baking powder

Instructions

1. The night before you want to bake the muffins, combine the Einkorn sourdough starter, Einkorn flour, sucanat, and milk kefir in a large bowl.
2. Stir to combine. This batter will be very thick, and that’s totally fine. Make sure there is some headspace at the top of your bowl, because the batter will rise overnight. Cover the bowl and leave at room temperature overnight.
3. In the morning, you will probably see that your batter has risen overnight and likely even fallen some. Don’t worry; the baking powder in this recipe will make sure that you get a nice rise in the muffins regardless.
4. Preheat your oven to 350º F.
5. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
6. Chop the 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 their flavor.
7. Mash the bananas in a medium bowl. A potato masher works well for this.
8. In a medium bowl (or 2-cup glass measuring cup), combine the eggs, salt, vanilla, and baking powder. Use a mixer to mix these ingredients together well.
9. Mix the egg mixture and melted butter into your Einkorn batter. This will work best if you use a machine mixer. Mix just until everything is well incorporated (and don’t overmix).
10. Fold in the mashed bananas and chopped pecans.
11. Line your muffin tin with paper liners and scoop the batter into the muffin cups. I like to use a 3-tablespoon scoop, which makes it really easy to have evenly filled muffin cups.
12. Bake the muffins at 350º F for 27-32 minutes, until the muffins have started to brown on top. Remove from the oven and allow to cool.

Reprinted from www.nourishedandnurturedlife.com.

ABOUT THE AUTHOR

Sarah R. Smith is Vice President of the Raw Milk Institute. She is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

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Published in the Journal of Health and Healing™
Winter 2024-25 | Volume 48, Number 4
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