Prep:
20 mins
Bake:
25 mins
Total:
45 mins
Caramel
- 60g Sugar
- 10g Unsalted Grass-fed Butter
- 55g Grass-fed Heavy cream/Half & Half/Milk
- Vanilla Extract/Paste
Crumble
- 40g Cold Unsalted Butter
- 24g Brown Sugar
- 24g Sugar
- 40g Einkorn All-purpose flour
- 1/4 tsp Salt
- Pinch of cinnamon (optional)
Wet Ingredients
- 60g Unsalted Grass-fed Butter
- 70g Sugar
- 10g Brown Sugar
- 1 Egg
- 60g Grass-fed Milk
Dry Ingredients
- 160g Organic Einkorn All-purpose Flour
- 5g (1 1/4 tsp) Baking Powder
Caramel Sauce
- Caramelize sugar by putting 60g sugar into a pot over medium heat. Once it starts smelling like burnt sugar and bubbles start becoming bigger, lower the heat and caramelize till your desired darkness.
- Turn off the heat and add butter to the caramelized sugar. Shake the pot lightly to melt the butter.
- Add heavy cream and vanilla extract. If the caramel didn’t bubble up, turn the heat back on and let it come to boil.
- Transfer the caramel to a bowl and let it cool.
Crumble
- Combine all the ingredients together aside from butter in a bowl.
- Cut the butter into about 1/4-inch cubes. Make sure butter is cold at this point. If not, put it back into the freezer for a few minutes.
- Add diced butter into the bowl of flour mixture.
- By using your fingers, grind the butter into the flour to form coarse sand. You can also use a fork or bench scraper and cut the butter into the flour.
- *The size of grain does not need to be even. The big and small size of crumble will add a good texture contrast.
Banana Muffin
- Preheat the oven to 350°F.
- Beat the butter and sugar together till it becomes pale and fluffy.
- Add egg in 3-4 addition. Mix well to make sure butter mixture and egg are emulsified together each time you add the egg.
- Add 1/3 of flour mixture. Mix it in with a spatula gently. Then add 1/2 of milk. Mix gently. Repeat this again. Finish by adding last 1/3 of the flour. Mix till there is no flour visible.
- Add roughly mashed banana and mix till just combined.
- Add all of the room-temp caramel sauce and mix till just combined.
- Divide the batter evenly between the muffin cups and top with crumble.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Transfer muffins to a wire rack to cool completely.
- Let it sit overnight for more moistened and settled flavor.
1/12 serving
Calories: 74 kcal
Total Fat: 3.5 g
Cholesterol: 15.2 mg
Sodium: 811.3 mg
Total Carbohydrate: 2.7 g
Dietary Fiber: 0.3 g
Sugar: 0.8 g
Added Sugars: 0 g
Protein: 7.6 g
Iron: 3.9 %
Calcium: 2 %
Potassium: 195.9 mg
Vitamin D: 4 %
Vitamin A: 0.3 %
Vitamin C: 0.8 %
- Store in an air-tight container for up to 3 days at room temperature or refrigerate for up to 1 week.
Did you make this recipe?
\ Hi, I'm Kie! /
A wife, recipe creator, and noms lover behind Ancestral diets.
It’s my passion to share and spread love through cooking & baking.
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Kie Ino
If you need to bake in advance, this is the recipe!
Interestingly, this Organic Einkorn banana muffin tastes better the next day. I’d almost recommend to bake it in advance in purpose. It can be chilled and still taste moist, soft, and delicious. Feel free to reduce the amount of milk depending on your preference.
Notes
If you feel the muffin is not sweet enough (it happens depending on how sweet banana is etc), simply mix powdered sugar, grass-fed milk, vanilla extract, and a pinch of salt together to create vanilla glaze. Only a dash of milk is needed to create a good consistency that’s soft yet hard enough to settle. The glaze helps to keep the muffin moist as well!
