Einkorn Sourdough Banana Oat Muffins | Made from Scratch

These healthy plant-based muffins are made with an ancient grain, ripe bananas, and rolled oats. The recipe is simple and results in fluffy, moist muffins that are ready in less than 30 minutes. Einkorn sourdough banana oat muffins make an excellent breakfast, snack, or dessert.

Little Bear loves banana muffins, and I think he loves making them equally as much. We usually make a bit of a mess, but a little extra cleanup is more than worth it for all of the special memories we make. Plus, he looks extraordinarily cute in his little red and black buffalo plaid apron dusted with einkorn flour.

He’s a great helper in the kitchen and has his own cast iron mini muffin pan. He likes to pour, stir, and sample the ingredients. Because this einkorn sourdough banana oat muffin recipe is plant-based, I don’t fret about him having a taste or two of the batter.

I have fond memories of muffins from my childhood. Although my brother preferred blueberry with a streusel topping, my favorite were warm chocolate chip muffins. They were such a treat! With that being said, it’s no surprise that I almost always add dark chocolate chips to these muffins.

Why You Will Love Einkorn Sourdough Banana Oat Muffins

This recipe is versatile. You can use active sourdough starter or sourdough discard. You can mix up the einkorn sourdough banana oat muffins in the morning or let them long ferment overnight for even more health benefits and a little more of that delicious tang.

In addition to making good use of your sourdough starter, it’s a wonderful way to enjoy overripe bananas. Like sourdough, overripe bananas are easier to digest. (Oats are beneficial for digestive health as well because they are a good source of fiber.) They may not look pretty, but these mushy brown bananas are sweeter and full of antioxidants. Of course, they provide lots of potassium, too.

If you’re a nursing mom, oats can help boost your milk supply naturally. If I haven’t prepared a lactation drink, I try to make sure I have oats in a meal or snack. Eating einkorn banana oat muffins or a bowl of healthy homemade lactation granola are my favorite ways to accomplish that.

Moreover, they are made with coconut oil. This healthy fat makes breastmilk even more nutritious, thanks to all the lauric acid. There are so many reasons to love coconut oil.

Did I mention that there’s no refined sugar? (Unless you add chocolate chips that contain sugar.) These homemade muffins are made with pure maple syrup, which offers antioxidants, vitamins, and minerals.

Tips for Making Einkorn Sourdough Banana Oat Muffins

If you choose the long fermentation route, at least 12 hours before you hope to bake them, combine the einkorn sourdough starter and einkorn flour. Cover the dough and let it culture in a warm place for up to 24 hours.

You could try using whole wheat einkorn flour, but depending on the hydration of your starter, you may have to add a splash or so of oat/nut milk.

Additionally, you may want to soak your oats overnight, then drain and rinse them. Personally, I prefer using sprouted rolled oats that I get at the health food store.

Feel free to play with the recipe. For example, adding soaked walnuts or fresh blueberries. I like to sprinkle a few oats on top before baking them.

Not in the mood for muffins? Make delicious sourdough einkorn banana bread by baking the batter in a loaf pan for around 50 minutes.

As always, use organic ingredients, if possible. On that note, I suggest using unbleached totally chlorine-free paper baking cups, if you use liners.

Sometimes, if I’m going for mountainous muffin tops, I’ll preheat the oven to 425 degrees and then lower it to 400 after ten minutes or so. I’ve also baked these at 350.

I like to eat these muffins warm with a pat of Miyoko’s cultured vegan butter. Yum!

Do you have an abundance of ripe bananas but you aren’t ready to make these muffins yet? Freeze them and pull them out a few hours before you’re ready to bake. You can also use some of the frozen bananas for homemade nice cream.

Ingredients

• 1 1⁄2 cups all purpose einkorn flour
• 3 ripe or overripe bananas, mashed
• 3⁄4 cup rolled oats
• 1⁄2 cup pure maple syrup
• 1⁄2 cup einkorn sourdough starter
• 1⁄3 cup melted coconut oil
• 2 flax “eggs”
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon ceylon cinnamon
• 1⁄2 teaspoon salt
• 1 teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg (optional)
• 1⁄2 cup dark chocolate chips (optional)

How to Make Einkorn Sourdough Banana Oat Muffins

Preheat oven to 400°. Then grease your muffin tray or fill muffin cups with liners.

Next, make your flax “eggs” by combining two tablespoons of ground flaxseed and six tablespoons of filtered water in a cup or small bowl. Set this mixture aside to thicken.

Combine the dry ingredients — einkorn flour, rolled oats, cinnamon, baking soda, salt, and optional ground nutmeg — in a mixing bowl. You don’t have to sift them, although you can, but definitely whisk them well.

In a different bowl, mix together the sourdough starter, bananas, flax “eggs,” maple syrup, vanilla, and melted coconut oil.

Pour the wet ingredients onto the dry ones, and mix well, but don’t overmix.

Fold in the chocolate chips, if you’re using them.

Spoon the batter evenly into the muffin cups. They may reach the top.

Bake for 18-25 minutes or until a tester inserted into the middle of one comes out clean (or with just a few crumbs).

Allow to them to cool for about 10 minutes, if you can.

Pin this sourdough recipe to try later!