Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Add Protein: Add 1 serving of your favorite vanilla or chocolate protein powder with the dry ingredients. Add 2 tablespoons of extra milk to the batter. This will add 21 grams of extra protein, divided between the 12 cups. I love this protein powder chocolate or vanilla.

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

Ingredient Substitutions & Variations

• Pumpkin Pie Spice: Instead of cinnamon, use pumpkin pie spice. Delicious in the fall season when you want a pumpkin-spiced baked good and a pumpkin spice latte.
• Pumpkin Puree: Instead of applesauce, use pumpkin puree.
• Mashed Bananas: Instead of applesauce, use ripe mashed bananas.

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

Enjoy the oat cups as-is or top with your favorite peanut butter, almond butter, or sunflower butter before enjoying for healthy fats. I also love adding a few banana slices on top. Delicious!

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Baked Oatmeal Cups (Basic Recipe & 9 Variations)

Healthy baked oatmeal cups are the easiest way to make a hearty breakfast for the week ahead! They’re dairy-free, gluten-free, and nutrient-dense and one of my favorite oatmeal recipes, along with high protein overnight oats, chocolate peanut butter oats, and baked oatmeal.

Course Breakfast, Snack

Cuisine American

Keyword Baked Oatmeal Cups, healthy baked oatmeal cups

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 oatmeal cups

Calories 153kcal

Author Kristin Marr

Cost $10

Equipment

• 1 12-cavity muffin pan for baking the oat cups
• 12 muffin liners or cooking spray to grease or line the muffin pan
• 1 large bowl for mixing the dry ingredients
• 1 medium bowl for mixing the wet ingredients

Ingredients

Basic Oatmeal Cups Recipe:

• 3 cups old fashioned rolled oats (260g)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice (200g) whole milk, almond milk, coconut milk, etc.
• 3/4 cup unsweetened applesauce (212g)
• 1/3 cup honey (100g)
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil melted (44g before melting)
• 1 cup add-ins (see note below for options)

9 Variation Ideas. Add up to 1 cup total of your favorite mix-ins to create different variations. 9 Favorite Options:

• 1 cup chocolate chips (milk or dark chocolate chips)
• 1 cup chopped nuts or seeds such as: pecans, walnuts, pumpkin seeds
• 1 cup dried fruit such as: apples, mangoes, cranberries
• 1 cup fresh or frozen blueberries
• 1 cup unsweetened shredded coconut flakes
• 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chocolate chips
• 1/2 cup unsweetened shredded coconut flakes + 1/2 cup chopped dried mango
• 1/2 cup chopped pecans + 1/2 cup chopped fresh apples
• 2 Tablespoons peanut butter + 3/4 cup chocolate chips

Instructions

• Preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.
• In a large mixing bowl, stir together the dry ingredients: oats, cinnamon, baking powder, and salt. 
• In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 
• Add the wet ingredients to the dry ingredients and stir to combine. Now, fold in up to 1 cup of mix-ins of choice (see favorite options above).
• Divide the oatmeal mixture evenly among the muffin cups. I use an ice cream scooper and gently press the mixture down in the muffin cup with my fingers. 
• Bake for 20-25 minutes, until the centers are firm to the touch. 
• Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly.
• Enjoy the oat cups as-is or top with your favorite peanut butter, almond butter, or sunflower butter before enjoying for healthy fats. I also love adding a few banana slices on top. Delicious!

Notes

The nutritional information doesn’t include mix-ins; just the basic recipe.

Extra Protein Tip: Add 1 serving of your favorite vanilla or chocolate protein powder with the dry ingredients. Add 2 tablespoons of extra milk to the batter. This will add 21 grams of extra protein, divided between the 12 cups. I love this protein powder chocolate or vanilla.

Nutrition

Calories: 153kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 148mg | Fiber: 2g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg

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The post Baked Oatmeal Cups (9 Ways) appeared first on Live Simply.

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Combine dry ingredients.

In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 2: Add wet ingredients.

Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter.

Step 3: Pour the batter into the prepared loaf pan.

Step 4: Bake for 50-60 minutes.

Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking.

Optional: Halfway through baking, sprinkle pumpkin seeds over the top of the bread. The pumpkin seeds toast while the bread finishes baking, giving the crust a delicious texture.

Step 5: Cool before slicing.

Allow the bread to cool for at least 15 minutes before slicing. The longer the bread rests (cools), the easier it will be to cut into slices and the firmer the bread will be.

How to Store: Once fully cool, store the bread in an airtight container or bag, in the fridge for up to 1 week. Or freeze the loaf, whole or cut in half, for up to 3 months.

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Best Healthy Almond Flour Pumpkin Bread

The best pumpkin bread recipe made with almond flour and naturally sweetened with honey or maple syrup. Perfect for breakfast, snack, or a dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour pumpkin bread, healthy pumpkin bread

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 slices

Calories 216kcal

Author Kristin Marr

Cost $6

Equipment

• 1 bread loaf pan standard-size
• 1 large bowl for mixing the batter

Ingredients

• 2 1/2 cups blanched almond flour (260g)
• 1/4 cup arrowroot flour starch (34g)
• 1 TB pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/2 cup pure maple syrup or honey (134g) 
• 1/4 cup plain whole milk yogurt or dairy-free yogurt (58g) 
• 1 cup pumpkin puree (222 grams)
• 1 tsp pure vanilla extract
• 2 TB pumpkin seeds optional for sprinkling on top

Instructions

• Preheat the oven to 350F. Line a bread pan with parchment paper.
• In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.
  
• Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter. (Add any chocolate chips, dried cranberries, or nuts at this time-see recommendations in the article above under "Variations".)
  
• Pour the batter into the bread pan.
  
• Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking. Optional: Halfway through the baking, sprinkle pumpkin seeds over the top of the bread.
• Allow the bread to cool for at least 15 minutes before slicing. The longer the bread rests (cools), the easier it will be to cut into slices and the firmer it will be. I recommend serving this bread with a homemade pumpkin spice latte: perfection!!

Notes

Which Almond Flour Should You Use?

Blanched almond flour: Made by grinding up almonds with the almond skin removed. This is done by dropping the almonds in boiling water, then cooling the almonds and peeling away the skin. Once the skin is gone, the almonds are “blanched.” Blanched almond flour is a yellow/cream color, and is typically light and fluffy. It’s ideal for making pastries, cakes, and breads.

Almond meal: Made by grinding up almonds with the skin. This flour is typically brown, has a coarse texture, and results in heavier, dense baked goods.

I’ve used both almond flour and almond meal to make this bread recipe with success. I prefer fine almond flour for a lighter texture, but almond meal may also be used in this recipe. 

Nutrition

Calories: 216kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 163mg | Potassium: 114mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3244IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

Reader Favorite Almond Flour Recipes

1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

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Blueberry Almond-Oat Muffins (Gluten-Free, Naturally-Sweetened)

The post The Best Almond Flour Pumpkin Bread appeared first on Live Simply.

Ingredients Needed

To make the best almond flour banana muffins, you’ll need a few simple ingredients:

• 3 ripe bananas (the perfect use for overripe bananas; but not too brown and mushy)
• 3 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 teaspoon pure vanilla extract
• 2 cups blanched almond flour
• 2 Tablespoons arrowroot flour starch 
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in soggy, dense muffins. Arrowroot starch (which is paleo-friendly, gluten free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Mash Bananas

Mash the bananas in a large bowl using a potato masher or fork. You’ll need about 3 medium bananas, totaling about 1 1/4 cups or 320 grams.

Step 2: Add Wet Ingredients

Crack 3 eggs into the bowl and whisk. Add the maple syrup (or honey), yogurt, and vanilla extract. Whisk to combine all the wet ingredients.

Step 3: Add Dry Ingredients

Add the almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt to the bowl. Use a large wooden spoon or rubber spatula to stir the ingredients, combining the dry ingredients with the wet ingredients.

Step 4: Spoon Muffin Batter Into Muffin Cups

Line a muffin tray with muffin liners. Or, generously grease a muffin tray, if you’d like to avoid muffin liners. Use a cookie scooper or ice cream scooper to scoop the muffin batter from the bowl into the 12 muffin cups.

Step 5: Bake for 18-22 Minutes

Bake the muffins for 18-22 minutes. The time depends on your oven, as every oven can vary depending on the position of the muffin tray, how the heat circulates, etc. Take a look at the muffins around the 18 minute mark. If the tops feel firm with a golden color, the muffins are done. If they still feel soft and jiggly, continue to bake the muffins.

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Almond Flour Banana Muffins (Gluten Free)

Made with simple ingredients, these almond flour banana muffins are naturally gluten free, high in protein and healthy fat, easy to make, and perfect for a meal prep breakfast.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Almond Flour Banana Muffins, Almond Flour Banana Muffins Chocolate Chips, Gluten Free Banana Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 175kcal

Author Kristin Marr

Cost $8

Equipment

• 1 large mixing bowl
• 1 muffin tin
• 12 muffin liners

Ingredients

• 3 medium bananas slightly overripe with brown spots, totally 1 1/4 cups once mashed (320g)
• 3 eggs
• 1/4 cup pure maple syrup or honey
• 1/4 cup plain whole milk yogurt or dairy-free yogurt
• 1 teaspoon pure vanilla extract
• 2 cups blanched almond flour (220g)
• 2 Tablespoons arrowroot flour starch (14g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-In

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Preheat oven to 350F. Line a muffin tray with muffin liners. Or, generously grease a muffin tray, if you'd like to avoid muffin liners.
• Mash the bananas in a large bowl using a potato masher or fork.
  3 medium bananas
  
• Crack the eggs into the bowl and whisk. Add the maple syrup (or honey), yogurt, and vanilla extract. Whisk to combine the wet ingredients.
  3 eggs, 1/4 cup pure maple syrup, 1/4 cup plain whole milk yogurt, 1 teaspoon pure vanilla extract
• Add the almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt to the bowl. Use a large wooden spoon or rubber spatula to stir the ingredients, combining the dry ingredients with the wet ingredients.
  2 cups blanched almond flour, 2 Tablespoons arrowroot flour starch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt
  
• If you're making banana chocolate chip or walnut muffins, add the add-in of choice to the batter and stir to combine.
  1/2 cup chocolate chips, 1/2 cup chopped walnuts
• Use a cookie scooper or ice cream scooper to scoop the muffin batter from the bowl into 12 muffin cups.
  
• Bake the muffins for 18-22 minutes. The time depends on your oven, as every oven can vary depending on the position of the muffin tray, how the heat circulates, etc. Take a look at the muffins around the 18 minute mark. If the tops feel firm with a golden color, the muffins are done. If they still feel soft and jiggly, continue to bake the muffins until done.
• Let the muffins cool in the pan for about 10 minutes, then remove to a cooling rack to fully cool.
• Store extra muffins in an airtight container for up to 7 days in the fridge. Or freeze, in a freezer-safe bag, for up to 3 months.

Notes

Can you use all purpose flour instead of almond flour? No. Whole wheat flour, all purpose flour, or einkorn flour will NOT work in this recipe. Almond flour doesn’t contain gluten and requires a unique dry to wet ingredient ratio. To make muffins with traditional flour, try these recipes: einkorn banana muffins. Or go flourless with this muffin recipe.

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 207mg | Potassium: 146mg | Fiber: 3g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

Reader Favorite Almond Flour Recipes

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2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

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The post Almond Flour Banana Muffins (Gluten Free) appeared first on Live Simply.

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.

Step 2: Combine Wet Ingredients

In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.

Step 4: Bake

Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.

Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.

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Almond Flour Banana Bread

An almond flour banana bread recipe that's super moist with a naturally sweet and nutty banana flavor. Make this recipe as a quick bread or muffins. Keeps for up to 1 week for a make-ahead breakfast or snack.

Course Breakfast

Cuisine American

Keyword almond flour banana bread, gluten free banana bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 225kcal

Author Kristin Marr

Cost $7

Equipment

• bread pan 9×5-inch loaf pan
• parchment paper
• large bowl
• medium bowl

Ingredients

• 2 1/2 cups blanched almond flour (260g)
• 1/4 cup arrowroot flour starch (34g)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas totally 1 1/4 cups once mashed (340g)
• 3 eggs
• 1/2 cup maple syrup (134g) or honey
• 1/4 cup plain whole milk yogurt (58g) or a dairy-free yogurt
• 1 tsp pure vanilla extract

Instructions

• Preheat the oven to 350ºF.
• Line a bread pan with parchment paper, or grease with butter or coconut oil.
  
• In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
  
• In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.
  
• Add the wet ingredients to the dry ingredients, and stir until combined.
  
• Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
  
• Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.
  
• Slice and enjoy. Store any leftover bread in a bag or large airtight container. Store the bread in the fridge for up to 1 week.

Video

Notes

The original recipe, published in 2013, did not include arrowroot starch. I’ve found this recipe works best with a small amount of arrowroot flour. You’re welcome to leave it out or use coconut flour instead. It does make a tremendous difference in the final texture of the bread. Keep in mind, you won’t see the addition of arrowroot in the video, as the video was made a few years ago.

Keto and Low Carb: This bread is lower in carbs than traditional banana bread recipes. It contains 24 grams of carbohydrates (21 net carbs, carbs minus fiber). Some readers make this recipe as a low-carb or keto banana bread and use 1/2 teaspoon stevia instead of honey or maple syrup for sweetener.

Muffins: Bake for 22-25 minutes, or until firm on top.

If you love this recipe, you’ll also love this pumpkin bread, waffles, almond-oat pancakes, and gluten-free chocolate chip cookies.

Nutrition

Calories: 225kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 221mg | Potassium: 159mg | Fiber: 4g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 82mg | Iron: 1.2mg

Reader Favorite Almond Flour Recipes

1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

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The post Easy Almond Flour Banana Bread (Gluten Free Recipe) appeared first on Live Simply.

10 Best Einkorn Flour Recipes

The flavor and texture of einkorn flour translates to the most delicious, easier-to-digest baked goods, from cake and cupcakes to cookies to soup dumplings and scones and muffins. Most of the recipes on this list are made with all-purpose einkorn flour, but whole wheat einkorn may also be used (reduce the whole wheat einkorn by 1/4 cup). If you’re grinding einkorn berries to make flour at home, use the weight measurements (grams) versus cups provided in the recipes (this is far more accurate as freshly-milled flour will be light and airy).

1. Einkorn Pizza

You can easily make up an einkorn flour pizza dough that works great on the grill or in the oven. Just add your favorite toppings and dinner is ready in a flash!

My kids also love turning the pizza dough into mini flatbreads so they can have pizza lunchables for school. An even quicker option is to make these Einkorn Pizza Muffins – you could easily mix up the batter and bake these right after cooking your Homemade Einkorn Pizza Dough. That way you only cut up toppings once and have lunch ready-to-go for the entire week.

Einkorn Pizza Dough

An easy-to-make homemade pizza dough made with all-purpose einkorn flour. 

MAKE THIS RECIPE

2. Einkorn Muffins

Muffins are a favorite in my house. I like that they are easy to customize based on the ingredients you need to use up; there’s no need to go out and buy anything special. I created a Master Einkorn Muffin Recipe, especially for this purpose! You can choose to stir your special mixins into the batter or customize each muffin once you’ve put the batter into the tin.

The master einkorn muffin recipe is one of the most-popular einkorn recipes. Here’s what JR, from the Live Simply Community, had to say, “My wife and I are just starting our ‘real food’ journey. You and your website have been super helpful, and this muffin recipe was our first baking adventure. My wife has always had a gift for baking, so I’ve been incredibly blessed over the years with everything she does. We both agreed these muffins were, by far, the best thing she’s ever baked. All of the flavors are so rich and real. Thanks so much for all your time invested into helping others start eating healthy, real food! You’re a huge blessing!”

If you aren’t feeling creative on making your own varieties, I have lots to choose from:

• Lemon Poppy Einkorn Muffins
• Einkorn Cinnamon Roll Muffins
• Einkorn Banana Muffins
• Einkorn Pumpkin Spice Muffins
• Einkorn Chocolate Zucchini Muffins

Einkorn Master Muffin Recipe: One Recipe, Multiple Possibilities

A master einkorn muffin recipe with multiple mix-in possibilities. Make these muffins your own by adding your favorite mix-ins, like: chocolate chips, fruit, nuts, or shredded coconut. 

MAKE THIS RECIPE

3. Einkorn Dumpling Soup

Chicken and dumpling soup is a cold-weather comfort-food staple, even here in Florida. There’s just something about it that makes me smile when we eat it. One of my favorite parts of making Einkorn Chicken and Dumpling Soup is the fact that the “dumplings” cook right in the broth. There’s no need to turn on the oven and dirty more baking dishes, simply drop your batter into the bubbling soup, cover, and wait!

Best Homemade Einkorn Chicken and Dumpling Soup

Einkorn Chicken and Dumpling Soup is our favorite soup to enjoy in the winter. It's the BEST homemade chicken soup that I've ever made, and when the soup is topped off with buttery einkorn dumplings…perfection!

 

MAKE THIS RECIPE

4. Einkorn Cake

Einkorn works really well in cakes. The all-purpose version, when sifted, makes the best crumb.This Honey-Sweetened Applesauce Carrot Cake is the perfect holiday presentation. If you like chocolate, definitely try Einkorn Chocolate Cake in a sheet pan. If you want cake that’s easy to serve for a party, then make cupcakes! You can either do a one-bowl double chocolate variety or opt for classic vanilla cupcakes with buttercream frosting.

Here’s what Brittni had to say about making the einkorn chocolate cake, “I don’t usually leave comments on blogs because I’m usually short of time (mom life). However, I had to sneak away for a minute to comment because this is truly the best chocolate cake I’ve ever had. I’m pretty picky and usually cake is good because it’s chocolate cake, but this cake is absolutely incredible. My boys are sensitive to wheat but can eat Einkorn. It has been a learning curve baking with it so I’m usually not expecting out of this world with Einkorn recipes. Nonetheless, we decided to give this recipe a try after a quick google search for my son’s birthday. We were all very impressed. The frosting is beyond delicious. Truly the best frosting I’ve ever tasted. The cake is perfect in texture and flavor. All in all this recipe is a keeper. Thank you for sharing this recipe. We will be using it many many more times.”

Best Einkorn Chocolate Cake

A homemade chocolate cake made with einkorn flour. Rich, chocolatey, and perfectly-sweetened, topped with a homemade chocolate buttercream frosting. 

MAKE THIS RECIPE

5. Einkorn Pancakes and Waffles

Whether it’s a lazy weekend brunch or breakfast for dinner, pancakes are always a hit. Homemade Einkorn Pancakes are very quick to make and you can easily double them and freeze, making them a quick breakfast option or even packable for lunch.

Einkorn Pancakes

A make-ahead friendly pancake recipe made with ancient einkorn flour.

MAKE THIS RECIPE

Even easier than flipping individual pancakes is making it in a sheet pan! If you’ve never done this, I highly recommend it. These look lovely on a plate topped with fresh fruit slices.I don’t know about you, but my kids have always loved dipping things. Make breakfast hands-on by baking up a batch of Easy Mini Pancake Muffins.

Baked Einkorn Sheet Pan Pancakes

Oven baked on a sheet pan and made with einkorn flour. The perfect pancake recipe for a busy weekday morning or when you want something quick and easy on the weekend. Customize to your liking with various toppings or mix ins.

MAKE THIS RECIPE

Waffles made with einkorn are light and airy with a wonderful flavor and beautiful golden hue (a characteristic of einkorn). This Einkorn Waffles recipe can be made using all-purpose or whole wheat einkorn.

Einkorn Waffles

This recipe is made with einkorn flour, an ancient grain, which creates fluffy and light waffles that are perfect for a Sunday morning. Or make the waffles in advance, freeze them, and enjoy throughout the week!

MAKE THIS RECIPE

6. Einkorn Tortillas

If it’s Taco Tuesday or you just want a fast, easy bread for a sandwich, give Einkorn Tortillas a try. Yes, it is a lot more work than buying them at the store, but they look simply amazing with the butter and einkorn turning a lovely yellow shade. I promise once you get in the groove they aren’t difficult to make and look very impressive. You can also turn them into tortilla pizzas for a dinner where everyone makes their own pizza!

Einkorn Tortillas

Easy, simple-ingredient homemade tortillas made with einkorn flour. Make a large batch on the weekend and save the extra to enjoy later in the week (store in the fridge) or freeze the extras for a future meal. 

MAKE THIS RECIPE

7. Einkorn Cookies

Everyone loves a classic chocolate chip cookie or classic oatmeal cookie. I think cookies are a great way to learn to use your scale for baking. It’s really easy to add the ingredients to your bowl without dirtying a bunch of measuring cups and spoons.

Einkorn Chocolate Chip Cookies

Homemade chocolate chip cookies made with the ancient grain einkorn. Soft, slightly chewy, and perfectly thick. Just what a chocolate chip cookie should be.

MAKE THIS RECIPE

If you aren’t a fan of chocolate or oatmeal cookies, maybe Soft and Chewy Einkorn Snickerdoodles are more your style. I also tested out einkorn in my favorite Christmas cookies because the kids love decorating Einkorn Sugar Cookies. Or, get the whole family involved in making Einkorn Jam Thumbprint Cookies.

Classic Einkorn Oatmeal Cookies

The classic oatmeal cookie gets a delicious twist with this einkorn flour recipe. Made with less sugar, plenty of oats, warm spices, and all-purpose einkorn flour. Add your favorite mix-in, like chocolate chips or raisins.

MAKE THIS RECIPE

8. Einkorn Sandwich Bread

I admit, I will often pick up bread from the market, especially when it is sourdough. I love supporting these small businesses and bread just seems so hard to make, doesn’t it? However, I have had great success making Einkorn Bread with yeast. There’s just something so magical about watching the dough rise above the pan, and nothing is better than the aroma of it baking in the oven. Make this for special occasions, especially thickly sliced and turned into French toast! If you’d like to make einkorn sourdough bread, I recommend this recipe from Jovial Foods.

How to Make Einkorn Bread

There’s nothing, in the kitchen, like the smell and gratification that comes from mixing together the ingredients to make a yeast bread, watching the sticky dough magically double in size, and then breathe in the aroma of the bread baking in the oven.

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Not sandwich bread, but worth mentioning here is cornbread. Einkorn makes the best cornbread to serve alongside soups, a protein and veggie, or as-is (just because you want cornbread in your life)! Here’s my skillet cornbread recipe using all-purpose einkorn flour.

Easy Homemade Skillet Einkorn Cornbread

Perfect for a warm bowl of soup or chili, this einkorn cornbread has a delicious crumb. May also be made into muffins.

MAKE THIS RECIPE

9. Einkorn Scones

Scones can really elevate your tea or coffee time. I think they are one of the best baked goods for sharing with a group of friends in your home. They are very sturdy so they also travel well if you are taking a meal to a friend. My Einkorn Blueberry Scones have a wonderful lemon glaze on top.

Einkorn Blueberry Scones with Lemon Glaze

Homemade blueberry scones made with einkorn flour and naturally sweetened with maple syrup. The main sweetness and flavor comes from the lemon glaze, so don’t skip it.  

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If you love all things pumpkin, then you’ll want these Einkorn Pumpkin Scones. Don’t skip the maple pecan glaze – it really makes them a fun treat.

Einkorn Pumpkin Scones with Maple Glaze

Pumpkin scones made with einkorn flour and naturally-sweetened with honey or maple syrup. 

MAKE THIS RECIPE

10. Einkorn Biscuits

Flaky biscuits are a labor of love, and you can increase their nutrition with einkorn flour. Homemade Einkorn Biscuits roll out quickly and make beautiful layers.I also took that recipe and modified it slightly to make individual chicken pot pies.

Homemade Einkorn Biscuits

Easy to make homemade biscuits made ancient einkorn flour. These biscuits are perfectly fluffy and also delightfully flaky. 

MAKE THIS RECIPE

Latest Einkorn Recipes

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

What is Einkorn Flour? Ultimate Guide With Recipes

Einkorn Cinnamon Roll Muffins

Einkorn Chocolate Zucchini Muffins

Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

Easy Mini Pancake Muffins (With Einkorn Flour)

Homemade Pizza Lunchable Alternative

Homemade Einkorn Chicken and Dumpling Soup

Einkorn Sheet Pan Pancakes

Sourdough Banana Bread Muffins (with honey or maple syrup)

How to Use a Sourdough Starter: 9+ Easy Recipes

The Best Einkorn Cookie Recipes

Even More Delicious Einkorn Recipes

SEE ALL

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

What is Einkorn Flour? Ultimate Guide With Recipes

Einkorn Cinnamon Roll Muffins

Einkorn Chocolate Zucchini Muffins

Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

Easy Mini Pancake Muffins (With Einkorn Flour)

The post 10 Einkorn Flour Recipes Ranked All-Time Best appeared first on Live Simply.

If you’ve been around Live Simply for any length of time, you’ve probably noticed that when it comes to baking, I lean towards using one particular flour: einkorn. I’m often asked, “What is einkorn flour? Is einkorn gluten-free? Can you sub einkorn for white flour?” This post is the ultimate guide to einkorn flour with the best recipes.

I’ll share everything you need to know to use this delicious, healthier, ancient grain in the kitchen with success.

Is Einkorn Gluten-Free?

Einkorn is NOT a gluten-free grain.

This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. It’s worth repeating, if you have celiac disease einkorn is NOT an option.  

Personally, as someone with a gluten sensitivity (I do NOT have celiac disease), I’ve found that I digest einkorn well, along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest). This is why so many of the recipes on the blog feature this ancient grain.

What’s the Difference Between All-Purpose and Whole Wheat Einkorn Flour?

• Whole grain or whole wheat einkorn means that nothing has been removed.
• All-purpose einkorn resembles more of a white flour, while whole grain or whole wheat einkorn looks whole wheat flour.
• All-purpose means that some of the bran has been removed. It’s the easiest flour to digest since some of the bran has been removed (the hardest part of a grain to digest). All-purpose einkorn is also lower in phytic acid.

• Whole wheat einkorn is ideal for most rustic breads (quick breads or yeasted sandwich breads), pancakes, or waffles.
• All-purpose einkorn lends itself nicely to lighter baked goods like muffins, sugar cookies, chocolate chip cookies, oatmeal cookies, and chocolate cake or vanilla cupcakes.

How Should I Store Einkorn Flour?

• Einkorn is a staple in my real-food pantry, but I don’t store the flour in the dry pantry.
• It’s best to store the whole grain (berries) or the milled flour in an air-tight container in a cool place.
• The berries and flour will keep this way for about 6 months.

My Favorite Einkorn Recipes

Here are a few of my favorite recipes that are easy to make when you’re just getting started with einkorn. These recipes will help you get used to the feel of einkorn, in both a batter and dough form. If you want more recipes, check out 10 All-Time Best Einkorn Flour Recipes.

1. Pancakes

This recipe uses either whole grain einkorn flour or all-purpose flour. The pancakes are one of the easiest ways to experiment with einkorn flour.

I also love to make einkorn sheet pan pancakes or turn the pancakes into mini muffins for dunking in maple syrup.

3. Pizza Dough

Pizza dough is a great way to get a feel for yeasted einkorn dough. This recipe calls for active dry yeast. You could certainly substitute this ingredient for a couple tablespoons of sourdough starter and extra resting time. You’ll notice that this recipe calls for very little kneading, something you don’t generally find with a wheat-based recipe. Remember, yeasted einkorn dough is much stickier than wheat dough, so flour the surface (parchment paper) and the dough before rolling it out.

4. Cookies

Is there anything like a fresh-from-the-oven cookie? A great introduction to the delicious flavor of einkorn flour is to make einkorn chocolate chip cookies, oatmeal cookies (with raisins or chocolate chips, if you’d like), or sugar cookies.

5. Dumplings

This chicken noodle and dumpling soup is my favorite recipe to make during the fall and winter months. The dumplings are what make this chicken soup AMAZING and they’re made with einkorn flour.

Best Einkorn Recipe Sites

• I have a bunch of einkorn recipes here on the blog.
• Jovial also shares recipes on their site and Carla Bartolucci, the founder of Jovial, wrote a cookbook dedicated to using this grain. In the book, she also dedicates a lot of time to making sourdough with einkorn.
• Naturally Ella is another great resource for einkorn recipes. Erin, the founder, is a vegetarian and has written several recipes using einkorn berries.
• Einkorn.com is another source for recipes. The recipe database isn’t the easiest to search through, so you’ll need to do lots of scrolling to find what you want.

If you want to branch out and experiment on your own, Jovial has a fantastic resource on their site for troubleshooting how to do this.

Even More Delicious Einkorn Recipes

SEE ALL

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

What is Einkorn Flour? Ultimate Guide With Recipes

Einkorn Cinnamon Roll Muffins

Einkorn Chocolate Zucchini Muffins

Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

Easy Mini Pancake Muffins (With Einkorn Flour)

The post What is Einkorn Flour? Ultimate Guide With Recipes appeared first on Live Simply.

What is Einkorn Flour?

If you’ve been around Live Simply for a while, you probably know all about einkorn flour. It’s my go-to choice for baking. It’s not a common flour or something you’ll just find on any store shelf so let’s talk about a few key things to know about einkorn flour and where to find einkorn to make this recipe.

Noteworthy Einkorn Facts…

• Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties.
• Einkorn is a sweet grain with a lighter texture and taste than modern day wheat.
• Einkorn is the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn is not gluten-free, but many people who have gluten sensitivities tolerate einkorn well (NOT Celiacs, do not consume einkorn if you have celiacs).

The flavor, texture, and nutritional aspects of einkorn make it a fantastic flour to use for baking, particularly lighter baked goods like muffins. I shared an einkorn 101 post here, it’s definitely worth a read and listen (there’s a podcast episode included at the bottom of that post) if you’re new to einkorn.

Where to Buy Einkorn Flour

You can find einkorn at Whole Foods and health food stores, Vitacost (an online shop), and on Amazon. Definitely shop around as prices can vary based on the retailer. My favorite brand is Jovial Foods since finding their products is fairly easy, and I’ve come to respect this brand as a leader in the real food movement (check out my podcast episode with Carla, the founder, here). Another fantastic source for einkorn (flour and berries) is einkorn.com.

How to Make Einkorn Cinnamon Roll Muffins

• To start, make the muffin batter which is basically the same recipe as the Master Einkorn Muffins (a super popular and well loved blog recipe). That recipe is naturally-sweetened with maple syrup and applesauce and is the perfect base recipe for customizing with all sorts of flavor options.
• Once the muffin batter has been whisked together, spoon half the batter into a muffin tin.
• Next, make a cinnamon roll topping by combining brown sugar, butter, cinnamon, vanilla, and my favorite spice…cardamom. Spoon a small amount of the cinnamon roll topping on top of the batter in the muffin tray.
• Add the remaining batter over the top of the cinnamon roll topping.
• Finally, top off the muffins with more cinnamon roll topping.
• Bake the muffins for about 22 minutes. As the muffins bake, the cinnamon roll topping melts and the sugar crystalizes in the batter creating the iconic cinnamon roll flavor that we all love.

Tips for Making Einkorn Cinnamon Roll Muffins

• Sift the einkorn flour: I know, it’s an extra step none of us want to take, but sifting the flour by placing it in a fine mesh sieve and then gently shaking it into a bowl means you won’t end up with flour clumps in the muffins. And trust me, no one wants flour clumps in a muffin. Einkorn, in particular, seems to get a bit clumpy so I find sifting the flour solves this issue. Sifting flour also helps to make a lighter baked good.
• Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency.

Time-Saving Food Prep Tip

Muffins are one of my favorite foods to make because they’re so versatile (they work for the lunchbox, snack, dessert, or breakfast) and can be prepped in advance without any special considerations.

I like to prep a batch of muffins on the weekend to enjoy for breakfast and store extras in the fridge or in the freezer. I think you could also make a double batch of this recipe and freeze the extra for future enjoyment–saving a ton of time and your morning sanity well into the future. This is what I call “cooking once, eating twice.”

On a busy morning, pull a few muffins from the freezer, pop them in the microwave for a few seconds and make scrambled eggs (how to make scrambled eggs fluffy and without milk). <–A quick and nourishing breakfast in just minutes!

Love Einkorn? Try My Favorite Einkorn Muffin Recipes

This recipe is just one of many favorite einkorn muffin recipes that we make in our home. I like to have a variety of simple recipes like this to choose from and rotate.

All of the recipes below are naturally sweetened with either honey or maple syrup (my preference for something we will consume on a regular basis) and call for einkorn flour.

• Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities
• Einkorn Chocolate Zucchini Muffins
• Einkorn Banana-Maple Muffins 
• Einkorn Sourdough Banana Muffins
• Einkorn Lemon Poppy Muffins 
• Einkorn Mini Pancake Muffins 

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Einkorn Cinnamon Roll Muffins

A naturally-sweetened einkorn muffin recipe topped with a brown sugar and cinnamon topping that tastes just like your favorite cinnamon rolls.

Course Breakfast, Snack

Cuisine American

Keyword einkorn cinnamon roll muffins, einkorn muffins

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Servings 12 muffins

Calories 217kcal

Author Kristin Marr

Ingredients

Muffin Batter:

• 8 TB unsalted butter melted and cooled (so it's not super hot)
• 1/2 cup maple syrup (144g) or honey
• 1/2 cup unsweetened applesauce (135g) 
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 3/4 cups all-purpose einkorn flour sifted (210g)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Cinnamon Roll Topping:

• 3 TB light brown sugar
• 2 TB unsalted butter melted and cooled (so it's not super hot)
• 1 TB ground cinnamon + 1 teaspoon
• 1/2 tsp ground cardamom
• 1/4 tsp pure vanilla extract

Instructions

• Preheat the oven to 350F and line a muffin tin with muffins liners.
• In a large bowl, whisk the wet ingredients together: melted butter, maple syrup, applesauce, eggs, and vanilla extract. 
• Add the dry ingredients to the wet ingredients: sifted einkorn flour, baking powder, baking soda, cinnamon, and salt. Stir to combine. (To sift the einkorn flour, add the flour to a sieve and gently tap to sprinkle the flour into the bowl–this removes clumps that can form in the batter.) Let the batter rest for a few minutes while you mix the cinnamon roll topping.
• In a small bowl, combine the cinnamon roll topping ingredients: brown sugar, butter, cinnamon (1 tablespoon + 1 teaspoon), vanilla, cardamom.
• Fill the muffin liners about 1/3 full with muffin batter. Then add a scant 1/2 teaspoon of cinnamon roll topping to each muffin.
• Add the rest of the batter evenly to each muffin.
• Top off each muffin with another scant 1/2 teaspoon of topping.
• Bake the muffins for 18-22 minutes, or until a toothpick looks clean and free of wet batter (ignoring any topping on the toothpick).
• Let the muffins rest in the tin for 10 minutes before removing to a rack to cool completely. Store the muffins on the counter for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency. 

Nutrition

Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Einkorn Cinnamon Roll Muffins appeared first on Live Simply.

Einkorn Flour Makes the Best Muffins, Here’s Why…

I’m a HUGE fan of einkorn flour as evidenced by the number of einkorn recipes that can found on the blog. Einkorn is my go-to flour for making muffins, cakes, pancakes, biscuits, cookies, and dumplings. It’s no surprise that today’s chocolate zucchini muffin recipe calls for einkorn flour.

Here’s what makes einkorn flour the best flour for making muffins (and other baked goods)…

• Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. Einkorn is said to be the wheat men were eating in the earliest days before modern day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties.
• Einkorn is a sweet grain with a lighter texture and taste than modern day wheat.
• Einkorn is the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn is not gluten-free, but many people who have gluten sensitivities tolerate einkorn well (NOT Celiacs, do not consume einkorn if you have celiacs).

The flavor, texture, and nutritional aspects of einkorn make it a fantastic flour to use for baking, particularly lighter baked goods like muffins. I shared an einkorn 101 post here, it’s definitely worth a read and listen (there’s a podcast episode included at the bottom of that post) if you’re new to einkorn.

Where to Buy Einkorn Flour

Einkorn isn’t as common as wheat or all-purpose flour made from modern wheat, so it can be difficult to find in the average grocery store.

You can find einkorn at Whole Foods and health food stores, Earth Fare, Vitacost, and on Amazon. Definitely shop around as prices can vary based on the retailer. My favorite brand is Jovial Foods since finding their products is fairly easy, and I’ve come to respect this brand as a leader in the real food movement (check out my podcast episode with Carla, the founder, here). Another fantastic source for einkorn (flour and berries) is einkorn.com.

Tips for Making Chocolate Zucchini Muffins with Einkorn Flour

• Sift the einkorn flour: I know, it’s a extra step none of us want to take, but sifting the flour by placing it in a fine mesh sieve and then gently shaking it into a bowl means you won’t end up with flour clumps in the muffins. And trust me, no one wants flour clumps in a muffin. Einkorn, in particular, seems to get a bit clumpy so I find sifting the flour solves this issue. Sifting flour also helps to make a lighter baked good.
• Press the zucchini to remove water: Zucchini retains a ton of water that can make baked goods too moist. Shred the zucchini into a towel and then ball up the towel and squeeze out excess water from the zucchini. Then add the zucchini to the batter and stir in the sifted einkorn flour and other dry ingredients.
• Sub whole wheat einkorn: If you want to use whole wheat einkorn instead of the all purpose einkorn flour called for in this recipe, reduce the flour by about 1/4 cup. The batter should be thick once all the ingredients are incorporated. If you find the batter is too runny, add in additional flour until you reach a thicker consistency.

Prep Einkorn Muffins in Advance to Save Time

My kids are obsessed with these muffins and love them in their school lunch or for an afternoon snack or breakfast. (Okay, I’m just as guilty. I love the muffins, too, and will eat them at any meal.)

To be ready for their hungry appetites, I like to prep a batch of muffins on the weekend, particularly when zucchini is in season and available at the farmer’s market, to enjoy for breakfast and store extras in the fridge or in the freezer. I think you could also make a double batch of this recipe and freeze the extra for future enjoyment–saving a ton of time and your morning sanity well into the future. This is what I call “cooking once, eating twice.”

Love Einkorn? Try My Favorite Einkorn Muffin Recipes

This recipe is just one of many favorite einkorn muffin recipes that we make in our home. I like to have a variety of simple recipes like this to choose from and rotate. All of the recipes below are naturally sweetened with either honey or maple syrup (my preference for something we will consume on a regular basis) and call for einkorn flour.

• Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities
• Einkorn Banana-Maple Muffins 
• Einkorn Sourdough Banana Muffins
• Einkorn Lemon Poppy Muffins 
• Einkorn Mini Pancake Muffins 

Print

Einkorn Chocolate Zucchini Muffins

A honey sweetened chocolate muffin made with the ancient grain einkorn and fresh zucchini. Add chocolate chips for a double chocolate treat or stick with just cocoa powder for a delicious breakfast option.

Course Breakfast, Snack

Cuisine American

Keyword Einkorn Chocolate Muffins, Einkorn Muffin Recipe

Prep Time 25 minutes minutes

Cook Time 21 minutes minutes

Total Time 46 minutes minutes

Servings 12 muffins

Calories 235kcal

Author Kristin Marr

Equipment

• muffin tin
• large bowl
• sieve

Ingredients

• 6 TB unsalted butter melted (82g)
• 1/2 cup honey (165g)
• 1/2 cup plain Greek yogurt (130g)
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups finely shredded zucchini (200g), squeezed to remove excess water (this is about 1 medium zucchini)
• 1 1/2 cups all purpose einkorn flour (190g), sifted
• 1/2 cup unsweetened cocoa powder (45g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

Optional Add-In:

• 3/4 cup chocolate chips or chopped nuts (walnuts would be lovely)

Instructions

• Preheat the oven to 350F. Line 12 muffin cups in a muffin tray.
• In a large mixing bowl, combine the wet ingredients: melted butter, honey, Greek yogurt, eggs, and vanilla extract.
• Place the shredded zucchini in a kitchen towel (I grate the zucchini right into the towel using a cheese grater). Bring the edges of the towel together and squeeze the base of the towel (where the zucchini is located) to remove excess water/juices.
• Add the shredded zucchini to the batter and stir to combine.
• Sift the einkorn flour into the wet ingredients using a fine mesh sieve (add the flour to the sieve and gently tap to sprinkle the flour into the bowl--this removes clumps that can form in the batter).
• Add the remaining dry ingredients: cocoa powder, baking soda, baking powder, cinnamon, and salt.
• Fold the dry ingredients into the wet ingredients until combined.
• Stir in any mix-ins desired (optional): chocolate chips or nuts. I personally love the flavor of the muffins without chocolate chips or nuts, but if you want a sweeter muffin (the muffins aren't super sweet due to the honey), chocolate chips will add more sweetness.
• Let the batter rest for about 5-10 minutes to allow the flour to absorb the wet ingredients.
• Evenly divide the batter into 12 muffin cups (they will be full). If you don't want such large muffins, fill the liners just halfway and make about 16 muffins.
• Bake the muffins for 18-21 muffins, until firm on top.
• Let the muffins rest for 10 minutes before removing from the pan to cool completely.

Notes

Sweetener: This recipe isn't super sweet. I personally don't want muffins super sweet, as that  would make them more of a cupcake than a muffin. The honey and cinnamon offer just a touch of sweetness. If you want to use maple syrup, that's an option as well. 

Whole Wheat Einkorn Flour: I haven't tested this recipe using whole wheat einkorn flour, but I think it will work. Generally, I decrease the flour by 1/4 cup when using whole wheat einkorn instead of all purpose einkorn. If you'd like to do that, just watch the batter. If the batter is thick, you're good. If it's too runny, slowly increase the amount of flour (a tablespoon at a time) until you get a thicker batter. 

Cocoa Powder: I recommend using cocoa powder in this recipe and not cacao powder. Cacao just doesn't have the same chocolatey taste in baked goods, so it may not result in the same rich chocolate flavor. 

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 227mg | Potassium: 178mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg

The post Einkorn Chocolate Zucchini Muffins appeared first on Live Simply.

A few weeks ago, I shared a recipe for sheet pan pancakes. You guys LOVED that recipe because not only are those pancakes so tasty, they’re also super easy to make. Baking pancakes instead of cooking them on the stove-top (which only allows you to make 3-4 at a time), saves time and simplifies the pancake making experience.

Today’s recipe is similar to the sheet pan pancake recipe in that it saves time, can be prepped ahead, and makes a bunch of pancakes at one time. The biggest difference between the sheet pan pancakes and this recipe is the shape: domed muffins versus a flat pancake.

How to Make Pancake Muffins

Making pancake muffins is very similar to making traditional, flat pancakes. Start by mixing together the ingredients…

• milk + lemon juice: This mixture makes homemade buttermilk for fluffy pancakes.
• egg
• a touch of maple syrup
• melted butter
• vanilla extract
• all-purpose einkorn flour: We’ll talk about einkorn in a second. If you don’t have einkorn, I think you could use all-purpose flour instead.
• baking powder
• cinnamon
• salt

Once you mix the ingredients together, spoon the batter into a greased mini muffin tin. You can also use muffin liners, but I prefer a greased tin. You could also use a standard-size muffin tin, but you’ll need to double the baking time to compensate for the increased size.

If you’d like to add mix-ins to your pancake muffins, now is the time to do that. Add chopped fruit or mini chocolate chips. Bake the pancake batter for 10 minutes or until set and firm. Once done, the pancake muffins should have a lovely golden yellow hue. Let the pancake muffins cool for 5 minutes in the tin, then remove and bake the remaining batter.

And that’s it: pancake batter baked in a muffin tin. Easy, peasy, and time-saving!

Time-Saving Tips for Making Pancake Muffins

Beyond being a fun food for kids, this recipe is a serious time-saver. Here are some time-saving tips to keep in mind when making the pancake muffins…

Prep the Muffins on the Weekend

Make a batch of pancake muffins on the weekend, say Sunday morning. Serve a few muffins for breakfast, alongside some eggs or fruit, and then store the rest in the fridge for the upcoming week. This is what I call “Cook once, eat twice” and it’s a huge time and sanity-saver on a busy school morning.

Stock Pancake Muffins in Your Freezer

Make this recipe with the intention of stocking your freezer for future breakfasts, lunches, or snacking. After baking the muffins, allow the muffins to fully cool, then store in a freezer bag or container in the freezer for up to 3 months. Pull out as many as needed and defrost on the counter or in the microwave for a few seconds.

Serve the Pancakes for Breakfast, Lunch, or a Snack

I’m all about “double duty foods.” To me, this is anything I can prep in advance and serve up for breakfast, lunch, snack, or even dinner. I want to get the most return for my time, particularly when prepping food. So if you prep this recipe on the weekend or stash away the muffins in the freezer, use the muffins not only to simplify breakfast but also as a lunchbox option (maybe as a treat or part of the main) or as a quick snack for the kiddos after school. You can add a protein and healthy fat alongside the muffins, too: spread with butter, peanut butter, or serve alongside some cheese cubes.

How to Serve Pancake Muffins

Serve the pancake muffins on their own, just as you would a traditional muffin or serve with a side of maple syrup for dipping. My kids also love getting pancake muffins in their lunchbox with a side container of maple syrup for dipping. I like to pack the muffins with some sort of protein, like cheese cubes, rolled up lunch meat, a hardboiled egg, or some cooked bacon on the side, along with a fruit and veg.

This pancake muffin recipe calls for einkorn flour. What is einkorn?

All-purpose einkorn is light with a delicious taste, which makes for the best cakes, pancakes, and muffins. Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

The wheat that’s commonly used today isn’t the same as the wheat our ancestors consumed for thousands of years. Modern wheat has been hybridized. Hybridization is the act of crossing two different species of plants with the goal of creating a new variety of plant. This changes the very makeup and structure of the new plant.

Why do this?

There are many reasons, from improving the yield of the crop to making a plant more disease resistant. As Carla Bartolucci explains, in Einkorn: Recipes for Nature’s Original Wheat, “During the Green Revolution from the 1940s to the 1960s, breeders created new high-yielding varieties of wheat with hybrid seeds that would carry better traits for large-scale farming”

Einkorn and other ancient grains (like emmer and spelt) have a thick husk around the very grain. Modern wheat has a thinner husk that’s easier to remove. Modern wheat may seem like a better choice for production and profitability. But with the increased use of pesticides and fertilizers, is this thinner husk such a good idea? Plus, that thick husk naturally occurs on grains for a reason. Why mess with what nature intended as protection?

While cross-breeding may be a good idea from a large-scale farming standpoint, how does this effect our ability to digest the grains? And what kind of effect does consuming large amounts of this grain have on our overall health?

This is where einkorn really shines, because it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. This makes einkorn distinctly different than modern wheat.

And when we look at the enriched white flour that is widely used today and milled from modern wheat, the nutrients are even further removed, which is why key nutrients (now in isolated forms) must be added back in.

Einkorn is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn doesn’t have less gluten than modern wheat. It actually has a similar gluten content to modern wheat. The difference is the gluten structure (in einkorn) is weak, making it remarkably different than our modern wheat. (This is a super fascinating video to watch for a visual.)

Einkorn is not gluten free. Some folks with a gluten sensitivity find that einkorn is easier to digest than modern wheat. If you want to make gluten-free pancake muffins, check out this recipe.

More Easy Pancake Recipes

We love pancakes around here. So there’s a plethora of easy, healthy, homemade pancake recipes here on the blog. Here are a few of my favorites…

• Einkorn Sheet Pan Pancakes
• Busy Morning Almond-Oat Pancakes
• Einkorn Pancakes

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Easy Mini Pancake Muffins (With Einkorn Flour)

Turn pancakes into an easy, freezer-friendly breakfast or lunchbox food with this easy pancake muffin recipe. Made with an ancient grain (einkorn) and a touch of natural sweetener for a healthy, homemade pancake option.

Course Breakfast, lunch, Snack

Cuisine American

Keyword Mini Pancake Muffins, Pancake Muffins

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 30 mini muffins

Calories 41kcal

Author Kristin Marr

Equipment

• mini muffin tin
• large mixing bowl

Ingredients

• 1 1/2 cups all-purpose einkorn flour sifted (between 170-175 grams)
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup whole milk or milk of choice
• 2 tsp lemon juice
• 1 egg beaten
• 2 TB pure maple syrup
• 2 TB butter melted and cooled (just so it's not hot)
• 1 tsp pure vanilla extract

(Optional) Mix-Ins, Choose One:

• mini chocolate chips
• chopped fresh blueberries
• diced strawberries

Instructions

• Preheat the oven to 350F. Grease a mini muffin pan with butter or line with muffin liners. If you're going to serve the muffins like pancakes (dipping them in syrup), I recommend skipping the liners. If you prefer more of a muffin, liners work. You could also use a standard-size muffin tin, but you’ll need to double the baking time to compensate for the increased size.
• Add the lemon juice to a large measuring cup or bowl and top off with 1 cup of milk. Let rest for 5 minutes.
• Meanwhile, in a large mixing bowl, add the sifted flour (to sift the flour, add the flour to a large sieve and then gently shake into the bowl), baking powder, cinnamon, and salt.
• Add the remaining wet ingredients to the milk: egg, maple syrup, melted butter, and vanilla extract. Whisk together.
• Add the wet ingredients to the dry ingredients and stir until just combined. Some lumps are okay, but for the most part the batter should be smooth. Let the batter rest for 10 minutes to thicken just a bit.
• Fill the mini muffin pan (each cavity) about ⅔ of the way with batter. (You will not use all the batter right now.) If desired, press chocolate chips, chopped blueberries, or other favorite pancake mix-ins into individual muffins. Since these are mini muffins, don't add too many mix-in ingredients to one muffin.
• Bake for about 10 minutes, or until they look and feel “set.” They will not be browned. They should have a yellow, golden hue.
• Let the pancake muffins rest in the tin for 5 minutes before removing to a rack to cool. Bake the remaining batter.
• Serve with maple syrup for dipping, if desired.
• The muffins freeze well and pack well for school lunches. To freeze, wait until the muffins are fully cool. Then add the muffins to a freezer bag or container and freezer for up to 3 months. Defrost the muffins at room temperature or in the microwave for just a few seconds.

Notes

Flour Note: If you don’t have all-purpose einkorn flour, I think you could use all-purpose flour instead. I also think you could use whole wheat einkorn without issue. If you're looking for a gluten-free pancake muffin, check out this recipe. 

Nutrition

Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Easy Mini Pancake Muffins (With Einkorn Flour) appeared first on Live Simply.

Sheet pan pancakes are different than traditional pancakes…

• They’re baked on a sheet pan in the oven.
• The pancakes (or one big giant pancake) bake all at the same time, leaving you time to get other things done in the morning (like a shower, dishes, or finishing your morning cup of joe).
• The giant sheet pan pancake can be cut into smaller pieces, almost like bars or a sheet cake.

Why Bake Pancakes on a Sheet Pan in the Oven?

So, you may be wondering…Pancakes are already the perfect food. Why go messing with pancakes and bake them on a sheet pan in the oven?

I thought the same thing. Until I baked pancakes many years ago (after discovering this technique thanks to a Pampered Chef party). So, let’s talk about why you would want to bake your pancakes…

Baking pancakes on a sheet pan in the oven is a serious time saver.

Think about how tedious it is to pour and wait for all those little pancake circles to cook. It takes time! Time I don’t have during the weekday, and sometimes don’t have on the weekend. Baking the pancakes on a sheet pan in the oven removes the cooking time annoyance.

Baking pancakes changes things up.

I mentioned earlier that my kids are obsessed with sheet pan pancakes. It’s not because they taste any different than regular pancakes, it’s because they feel like they’re getting something different. It almost feels like cake, since the pancakes are cut into little squares. The kids also love the sheet pan pancake squares served up in their lunchbox. Served alongside fruit, yogurt, and a veg…perfection in their eyes!

You can easily customize pancake flavors.

If your household is anything like mine, than it’s rare for everyone to love the same pancake flavor. I like blueberry pancakes, the kids are all about chocolate chips, and Dustin is a plain guy. By baking the pancakes on a sheet pan, you can make multiple different custom flavors at one time, baked directly into the pancakes. It’s a win-win for the whole family!

What is Einkorn Flour and Why Use it to Make Sheet Pan Pancakes?

Einkorn is the flour I tend to use for most non-sourdough baking needs. All-purpose einkorn is light with a delicious taste, which makes for the best cakes, pancakes, and muffins.

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

The wheat that’s commonly used today isn’t the same as the wheat our ancestors consumed for thousands of years. Modern wheat has been hybridized. Hybridization is the act of crossing two different species of plants with the goal of creating a new variety of plant. This changes the very makeup and structure of the new plant.

Why do this?

There are many reasons, from improving the yield of the crop to making a plant more disease resistant. As Carla Bartolucci explains, in Einkorn: Recipes for Nature’s Original Wheat, “During the Green Revolution from the 1940s to the 1960s, breeders created new high-yielding varieties of wheat with hybrid seeds that would carry better traits for large-scale farming.”

Einkorn and other ancient grains (like emmer and spelt) have a thick husk around the very grain. Modern wheat has a thinner husk that’s easier to remove. Modern wheat may seem like a better choice for production and profitability. But with the increased use of pesticides and fertilizers, is this thinner husk such a good idea? Plus, that thick husk naturally occurs on grains for a reason. Why mess with what nature intended as protection?

While cross-breeding may be a good idea from a large-scale farming standpoint, how does this effect our ability to digest the grains? And what kind of effect does consuming large amounts of this grain have on our overall health?

This is where einkorn really shines, because it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor. This makes einkorn distinctly different than modern wheat.

And when we look at the enriched white flour that is widely used today and milled from modern wheat, the nutrients are even further removed, which is why key nutrients (now in isolated forms) must be added back in.

Einkorn is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to. Einkorn doesn’t have less gluten than modern wheat. It actually has a similar gluten content to modern wheat. The difference is the gluten structure (in einkorn) is weak, making it remarkably different than our modern wheat. (This is a super fascinating video to watch for a visual.)

Einkorn is not gluten-free. Some folks with a gluten sensitivity find that einkorn is easier to digest than modern wheat.

How to Customize Sheet Pan Pancakes

It’s super easy to customize sheet pan pancakes with a variety of flavors. Here are a few of my favorites to add to the pancake batter before baking.

• Frozen Blueberries: Sprinkle on top of the batter before baking.
• Chocolate Chips: Sprinkle your favorite chocolate chips on top of the batter before baking.
• Chopped Pecans: for a pecan flavored pancake. Sprinkle on top before baking.
• Peanut Butter or Jam: Add a few drops of peanut butter or jam to the top of your batter (while on the sheet pan) and then use a knife to create swirls. Similar to this recipe.
• Sliced Bananas: Sprinkle banana pieces or slices on top of the batter before baking.
• Cooked and Chopped Bacon: Go the savory route with this option. Sprinkle on top of the batter before baking.

More Easy Breakfast Ideas

• Breakfast Cookies
• Baked Oatmeal
• Granola
• Einkorn Muffins
• Healthy Yogurt Bowls
• Fluffy Scrambled Eggs

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Baked Einkorn Sheet Pan Pancakes

Oven baked on a sheet pan and made with einkorn flour. The perfect pancake recipe for a busy weekday morning or when you want something quick and easy on the weekend. Customize to your liking with various toppings or mix ins.

Course Breakfast, lunch

Cuisine American

Keyword Einkorn Pancakes, Oven Baked Pancakes, Sheet Pan Pancakes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Calories 386kcal

Author Kristin Marr

Ingredients

• 2 1/2 cups all-purpose einkorn flour (284g)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups whole milk or buttermilk or a plant-based milk (500ml)
• 6 TB unsalted butter melted, plus 1 TB to coat the sheet pan
• 2 eggs
• 2 TB pure maple syrup or honey
• 1 tsp pure vanilla extract

Mix Ins You Can Add BEFORE Baking, if Desired:

• frozen blueberries sprinkle on top of batter before baking
• chopped pecans sprinkle on top of batter before baking
• chocolate chips sprinkle on top of batter before baking
• cooked and chopped bacon sprinkle on top of batter before baking
• sliced banana sprinkle on top of batter before baking

Toppings You Can Add AFTER Baking, if Desired:

• berries
• banana slices
• chopped nuts
• maple syrup
• berry syrup
• butter
• nut butter
• whipped cream

Special Equipment:

• half sheet pan
• parchment paper
• large bowl

Instructions

• Preheat the oven to 425F.
• Line a half sheet pan with parchment paper. Add one tablespoon of butter to the sheet pan and place in oven to melt. Once melted, remove from the oven and spread the butter evenly on the parchment paper.
• Add the dry ingredients to a large mixing bowl and whisk to combine: flour, baking powder, baking soda, cinnamon, and salt.
• Add remaining wet ingredients (not toppings or mix in ideas) and stir to combine, making sure not to over mix. Some lumps are fine.
• Let the batter rest for 5 minutes.
• Carefully spread the batter into the prepared pan.
• Optional: Sprinkle any mix ins desired EVENLY on top (you don't have to add any mix ins for plain pancakes): chocolate chips, fruit (like banana or blueberries), nuts, etc. You can even make 4 separate “flavors” in the pan. Make sure the mix-ins are evenly spaced out. You don't want clumps of blueberries together as the batter may not fully bake in those spots. Don't overdue the mix ins, a little goes a long way. Also, avoid any mushy or super juicy fruit–this type of fruit is best used on top of the pancakes after baking.
• Bake for 12-15 minutes, until lightly golden brown in color and may show a few cracks.
• Let the pancake rest in the sheet pan for 5 minutes before cutting and serving.
• Store extra pancake pieces in the fridge or freezer in an air-tight container. Reheat in toaster oven or microwave or pack cold for lunches.

Notes

Gluten-Free Option: If you need a gluten-free sheet pan pancake recipe, I recommend this one. 

Flour Alternative: If you don’t have einkorn flour on hand, you can try all-purpose flour (my favorite is from Sunrise Flour Mill). I haven’t tested this recipe using all-purpose flour, so let me know how it goes. 

Nutrition

Calories: 386kcal | Carbohydrates: 50g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 464mg | Potassium: 367mg | Fiber: 2g | Sugar: 8g | Vitamin A: 566IU | Calcium: 199mg | Iron: 3mg

Even More Delicious Einkorn Recipes

SEE ALL

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

What is Einkorn Flour? Ultimate Guide With Recipes

Einkorn Cinnamon Roll Muffins

Einkorn Chocolate Zucchini Muffins

Honey-Sweetened Applesauce Carrot Cake (Einkorn Flour)

Easy Mini Pancake Muffins (With Einkorn Flour)

The post Einkorn Sheet Pan Pancakes appeared first on Live Simply.

If you still have an active sourdough starter sitting on your counter, today’s recipe (sourdough banana bread muffins) is a must-make. And if you’re new to sourdough, don’t click away. You can make this recipe, too. I’ll share how to do that below.

Sourdough is made by first creating a starter, which is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. This means a sourdough starter, the base of every sourdough recipe, is full of life, literally, in the form of healthy and active bacteria.

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients. Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more.

(PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

When it comes to sourdough, a lot of people think solely about crusty bread. But the truth is, you can use a sourdough starter to make just about any baked good, from muffins to crackers to waffles to cakes to biscuits and pizza dough. (Find 9 easy sourdough recipes in this post.)

If you already have a starter that’s mature and active (meaning it’s bubbly and rises and falls each time you feed it), then you’re ready to make today’s recipe.

If you don’t have a starter yet, now is the time to make one. It’s time to join the rebirth of sourdough in our culture. You’ll need flour and water and patience. It will take about 5-10 days before your starter is ready for baking. After that, it will be ready anytime you want to make something. To make a starter, follow this recipe.

Having a sourdough starter is like having a pet, you must feed it daily (unless you keep a mature starter in the fridge during a hibernation period when you aren’t actively using it–for example: during the week your starter lives in the fridge when it doesn’t require feeding and on the weekend you take your starer out and feed and use it.). Before feeding a starter (with flour and water), you have to discard half the starter first.

Many times, the discard portion is exactly that: discard. That is unless you have a purpose for that discard. With the sourdough discard, you can make pancakes, waffles, or today’s banana bread muffins. You may also use active sourdough starter (as in, you recently fed the sourdough starter just a few hours ago and the starter is now growing and increasing in size). It’s up to you, use discard starter or freshly-fed and bubbly starter–your choice as both work great in this recipe.

• This is a great recipe to add to your recipe list for the school year since the muffins may be made in advance and served for breakfast and lunch during the week.
• The recipe doubles and freezes well. If you have a large amount of starter, double the recipe and store the extra in the freezer.
• The muffins keep at room temperature for about 2 days. After that, store the muffins in the fridge or the freezer.

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Sourdough Banana Bread Muffins

Naturally-sweetened (with honey or maple syrup) banana bread muffins made with a sourdough starter. Inspired by this banana bread recipe from Clever Carrot.

Course Breakfast, Snack

Cuisine American

Keyword banana bread, Sourdough, sourdough banana bread, Sourdough Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16 muffins

Calories 161kcal

Author Kristin Marr

Ingredients

• 400 grams overripe bananas weighed without skin on (about 3 medium bananas)
• 100 grams sourdough starter discard or just fed within a few hours (your choice), about 1/2 cup
• 1/2 cup unsalted butter melted (116 grams)
• 1/3 cup maple syrup or honey (100 grams)
• 1/4 cup kefir or milk (60 grams)
• 2 eggs
• 1 tsp pure vanilla extract
• 250 grams whole wheat einkorn flour (2 cups), I believe you could also use a different gluten-based flour, however, I haven't tested this recipe with other flours.
• 1 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat the oven to 375F. Line a muffin pan with muffin liners. Or, if you prefer to make bread, line a standard-size bread pan with parchment paper.
• In a large bowl, mash the bananas. Then whisk in the remaining wet ingredients: sourdough starter, unsalted melted butter, maple syrup (or honey), kefir (or milk), eggs, and vanilla extract.
• Add the dry ingredients to the bowl: flour, baking soda, and salt. Stir to combine all the ingredients.
• Fill the muffin cups with the batter (about 3/4 the way full). Reduce the oven temperature to 350F.
• Bake the muffins for 22-25 minutes, or until golden brown and the tops feel springy and set when touched. If you prefer to make bread, add the batter to a bread pan and bake for about 50-60 minutes (or until a knife inserted into the center of the bread comes out clean).
• Store at room temperature for up to 2 days (in an air-tight bag or container) or in the fridge for up to 5 days (or in the freezer for up to 2-3 months).

Notes

Mini Muffins: If you want to make mini muffins for the lunchbox or a toddler breakfast, this recipe will work in a mini muffin pan since there aren't any mix-ins (large chunks of blueberries, etc.) You'll need to reduce the cooking time to just about 12-15ish minutes (my guess). 

Chocolate Chips: I know a lot of people love chocolate chips added to banana bread. You can definitely add chocolate chips to the batter of this recipe. I'm guessing about 1 cup works best. 

Einkorn Flour: Since this recipe is not long-fermented, I like to use einkorn flour as it's easier to digest. Learn more about einkorn flour in this post. 

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

The post Sourdough Banana Bread Muffins (with honey or maple syrup) appeared first on Live Simply.

1. Make croutons: We’ll talk about how to do this today.

2. Make breadcrumbs: Preheat the oven to 300F. Slice the bread in thin slices. Place on a sheet pan and toast the bread until dry (about 30 minutes). Once fully dry, tear the bread into smaller pieces and pulse in your food processor until you have breadcrumbs. Store in the freezer for a few months.

3. Make french toast: You can go with traditional sliced bread or tear the bread into pieces or cut in strips. Dip in milk, eggs, cinnamon, and maple syrup. Then cook in butter on the stove-top.

Let’s take a look at a popular brand of croutons…

Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola And/Or Sunflower Oil, Seasoning [Sugar, Whey, Salt, Romano Cheese (Milk, Salt, Cheese Cultures, Enzymes), Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes), Tomato*, Garlic*, Natural Flavor (Including Autolyzed Yeast Extract), Vinegar*, Spices, Parsley], Salt, Water, Yeast, Natural Butter Flavor (A Milk Ingredient), Malted Barley Flour, Citric Acid And/Or Tocopherols Added To Maintain Freshness

Yes, many of those ingredients are bread ingredients, but what about butter flavor? And natural flavor? Remember when we talked about natural flavoring in the 9 Healthy Food Swaps post? Natural flavoring is a mystery word that can made up of many different chemicals blended together to give an ultra-processed food flavor. Plus, the presence of canola and sunflower oils, both of which are ultra-processed oils is enough to avoid this “food.”

Making croutons should only require three ingredients: bread (flour, water, salt, and natural yeast), salt, and olive oil. That’s it! The bread should be old, almost or already stale bread, as it’s drier than fresh-out-of-oven bread.

If you choose to add more flavoring to your croutons, then a real food cheese may be shredded and added (such as parmesan) or you could even add some minced anchovies or dried or fresh herbs or fresh minced garlic.

There are two options for making your croutons:

• Stove-Top Method: Add olive oil to a skillet, followed by torn bread pieces. Cook until crisp. Add any flavorings like garlic, dried herbs, minced anchovies while cooking. Add parmesan cheese or fresh herbs at the end.
• Oven Method: Toss torn bread pieces with olive, salt, and any dried herbs or garlic (if desired). Toast the croutons in the oven until crispy.

• Salad: The classic way to use croutons. Add croutons to any salad for extra crunch. Learn how to make an amazing salad in this post.
• Tomato Soup: Top homemade tomato soup with croutons. Any creamed soup (like this butternut squash soup or cauliflower soup) makes the perfect base for homemade croutons.
• Panzanella: Basically a bread salad. I know, perfection! Toss homemade croutons with cherry tomatoes, onions, and basil.

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Easy Homemade Croutons

Extend the life of your old and almost or already stale bread by making homemade croutons. This easy recipe can be made in the oven or the stove-top.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Author Kristin Marr

Ingredients

Standard Croutons:

• 2 cups bread cut or torn into 1” cubes--old, almost stale or already stale bread
• 2 TB extra virgin olive oil
• pinch salt

Optional Flavorings:

• chopped fresh herbs such as: 2 tablespoons - 1/4 cup chopped fresh herbs
• dried herbs such as: 1 teaspoon Italian Herbs
• minced garlic such as: 2-4 garlic cloves minced
• grated parmesan cheese such as: 2 tablespoons -1/4 cup grated parm

Instructions

For the Oven Method:

• Preheat the oven to 375°F.
• Toss the bread squares in the olive oil and spread them on a baking sheet lined with parchment paper. Add dried herbs or fresh garlic or parmesan cheese, if using, and toss to combine with the bread. Parchment is optional if your baking sheet doesn't have an issue with food sticking. Sprinkle the bread with a pinch of salt. 
• Bake until the bread is crispy, or about 15 minutes. If using fresh herbs, add after making and toss with the croutons.

For the Stove-Top Method:

• Add the olive oil to a skillet over medium high heat. Add the bread squares and mix with the oil until lightly coated. If using dried herbs or garlic, add to the skillet and mix to combine with the bread. Spread the croutons into a single layer in the skillet.
• Once the croutons start to brown, flip to brown on the other side. Once browned on both sides, remove from heat and allow to cool. If using parmesan or fresh herbs, add and toss with the croutons after turning off the heat.

The post Easy Homemade Croutons (stove-top or oven) appeared first on Live Simply.