Go Back
–+ muffins

Fresh Milled Einkorn Zucchini Muffins

Moist, wholesome muffins made with freshly milled einkorn flour and garden zucchini. Sweetened with maple syrup and spiced with cinnamon and allspice for the perfect breakfast or snack.
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Equipment

  • Grain mill
  • 12-cup muffin tin
  • Muffin liners
  • Vitamix
  • large mixing bowl
  • Cupcake scoop

Ingredients

  • 2 cups einkorn berries to be milled into 3 cups flour
  • 1 tablespoon cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup maple syrup
  • 3 eggs
  • 1 cup ghee or butter melted (or coconut oil for dairy-free)
  • 1 tablespoon vanilla
  • 2 small zucchini or 1 large, cut into chunks

Instructions

  • Preheat oven to 400°F. Line muffin tins with paper liners.
  • Mill einkorn berries. Mix resulting flour with cinnamon, allspice, baking soda, and salt in a glass mixing bowl.
  • In blender, combine maple syrup, zucchini chunks, and eggs. Blend until liquified. Add melted butter and vanilla, mixing well.
  • Combine wet and dry ingredients, mixing until just incorporated.
  • Using a cookie scoop, fill muffin cups with batter.
  • Bake until toothpick inserted comes out clean, about 25 minutes.
  • Cool completely before serving. Enjoy with pastured butter!

Notes

Fresh Milling Notes:
- 2 cups einkorn berries yields about 3 cups flour
- Mill just before using for best results
Variations:
- Use coconut oil for dairy-free version
- Can add nuts or raisins if desired
- Works with yellow or green zucchini
Storage:
- Keep in airtight container for 2-3 days
- Freeze for up to 3 months
- Reheat gently before serving
Tips:
- Don't overmix batter
- Muffins continue cooking slightly while cooling
- Use paper liners for easy removal
Servings: 18 muffins