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Einkorn Zucchini Muffins

ByLindsey Gremont Hours
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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

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

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: muffins