This recipe is adapted from another one I posted way back when for spelt zucchini bread. I use the same recipe all the time now with einkorn to make muffins for my family and am finally getting to post the directions for muffins here to my blog now because so many of you have asked me for it! So here goes…fyi I also usually add some Dr. Cowan’s powders into the recipe for added veggies. I like to add carrots or squash or greens and usually do about 2 tablespoons. That is an optional ingredient so I am not going to include it below. I use whole einkorn berries and I mill them into flour using my own mill. You can learn more about fresh milling here.
Einkorn is extremely nourishing and easy on the digestive system. Einkorn is the only grain available today that has never been hybridized. Einkorn contains 30 percent more protein than modern wheat and the most protein of any other grain and has 15 percent less starch. Einkorn contains over 200 percent more of the antioxidant lutein than modern wheat, 75 percent more manganese, 50 percent more riboflavin, 40 percent more zinc, and 20 percent or more of magnesium, thiamin, niacin, iron, vitamin B6, and fiber. And all of those nutrients are retained when fresh milled at home and used in a recipe right away vs. buying the flour store bought. It is truly a SUPER FOOD!
Einkorn Zucchini Muffins Recipe
yields 18 muffins
Ingredients
- 3 cups freshly milled einkorn flour (this is 2 cups of whole einkorn berries milled using a mill)
- 1 Tbsp cinnamon
- 1/8 tsp allspice
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup maple syrup
- 3 eggs
- 1 cup melted pastured ghee or butter (or you can use coconut oil to make this dairy free)
- 1 Tbsp vanilla
- 2 small zucchini or 1 large, cut into chunks
Directions
Preheat your oven to 400 degrees and get muffin tins ready with muffin cups.
Mill your einkorn berries and then mix the resulting einkorn flour with all of the dry ingredients together in a glass mixing bowl.
In a blender (I use a vitamix), combine the maple syrup, zucchini chunks, and eggs and blend until liquified. Then add in the melted butter and the vanilla. Mix well.
Combined the wet and dry ingredients. Mix until everything is moist and incorporated.
Pour the batter into the muffin cups – I use a cookie scoop.
Bake for 25 minutes, or until they an inserted toothpick comes out clean.
Cool down thoroughly and then enjoy with a big pat of pastured butter!
