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Einkorn Millet Muffins

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These Einkorn Millet Muffins are so flavorful and healthy! Full of nutrition and very filling, they make the perfect breakfast along side an egg or a smoothie!

Lately, my husband and I have been leaning more into using ancient wheat varieties in all of our baked goods. We have been following a more biblical diet for over 2 months and desire to eat foods that more closely related to the foods eaten in bible times.

Einkorn surely fits that narrative. It is one of the oldest wheat varieties known. It is very flavorful and is easier to digest than modern day wheat. They tend to be more filling as well, in my opinion.

I chose to use a mix of honey and maple syrup for a uniquely sweet and moist muffin.

Wheat Berries

Since I only use freshly milled flour in my kitchen, I mill fresh Einkorn berries in my grain mill just before baking making these especially healthy.

The millet in these muffins lends a delightful crunch as well as adds to the nutritional value.

These muffins are just sweet enough to have as an after dinner snack. Not too sweet but just right!

What you will need for these muffins:

  1. Einkorn berries or Einkorn flour
  2. Salt
  3. Baking powder
  4. Baking soda
  5. Millet
  6. Cinnamon
  7. Egg
  8. Honey
  9. Maple syrup
  10. Buttermilk or milk kefir
  11. Vanilla
  12. Olive oil
  13. Chopped walnuts (optional)

First you need to mill your Einkorn berries or you can use Einkorn flour.

Preheat oven to 400 degrees F.

In a large mixing bowl, add the flour, baking powder, baking soda, millet, salt, and cinnamon. In another mixing bowl add the buttermilk or milk kefir, egg, vanilla, olive oil, honey, and maple syrup. Mix well to combine.

Add the wet ingredients to the dry ingredients. Add walnuts if using.

Prepare a 12 cup muffin tin and divide the batter evenly between the muffin cups.

Bake in preheated oven for 15 minutes.

Transfer muffins to a cooling rack.

Einkorn Millet Muffins

These muffins are so full of flavor and nutrition. The millet adds a delightful crunch!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish


  • 1 12 cup muffin tin
  • 2 mixing bowls


  • 2 1/4 cup freshly milled Einkorn flour can use pre ground Einkorn flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 cup millet
  • 1 cup buttermilk or milk kefir
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 cup chopped walnuts optional


  • Preheat oven to 400 degrees F.
  • Mill your Einkorn berries or add your Einkorn flour to a large mixing bowl.
  • Add salt, baking powder, baking soda, salt, cinnamon, and millet. Mix well.
  • In a separate bowl add buttermilk or milk kefir, egg, olive oil, maple syrup, honey, and vanilla. Mix well.
  • Add wet ingredients to dry ingredients and mix well.
  • Add walnuts if using.
  • In a prepared 12 cup muffin tin, divide the batter between the 12 cups.
  • Bake for 15 minutes.
  • Transfer the muffins to a cooling rack.

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  1. If possible, would appreciate ingredients have Weight as well as mass-measurements. Would help to know how much to Mill. Muffins sound delish. Thank you.

    1. For this recipe, I would mill 300 grams of the berries. This is a rough estimate, because, depending on how fine you mill your flour it will make a small difference. However, the muffins will turn out just fine even if it’s off a bit.

  2. 5 stars
    Mary, thank you for this delicious recipe! It was super moist & came together beautifully! 1st time using Kefir, perfect! Mine baked for 25 min. Tks again for your wonderful recipes & all the blessings you offer! 🙏 ❤️

  3. 5 stars
    Today is the 4th time this month I’ve followed this recipe. Each time has been spot on perfect even tho I’m not spot on perfect. Thanks for sharing your recipes and your time and knowledge.

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