Banana Chocolate Chip Muffins

Introduction

These muffins combine three different flours—all-purpose, einkorn, and whole grain—with mashed banana and chocolate chips for a tender crumb that’s sturdy enough to hold its shape but moist enough to eat without a plate. The recipe uses both coconut palm sugar and cane sugar for depth, and the ratio of butter to oil keeps them from drying out. They’re ready in under an hour and work as a grab-and-go breakfast, snack, or lunchbox addition.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Ingredients

• ½ cup King Arthur organic all-purpose flour
• ½ cup Farmer Ground all-purpose flour (sub KA all-purpose for a fluffier muffin)
• ½ cup organic whole-grain einkorn flour
• ½ cup granulated coconut palm sugar
• ¼-½ cup organic granulated cane sugar
• ½ tsp kosher baking soda
• 1 Tbsp kosher baking powder
• ¼ tsp kosher salt
• 1 cup mashed very ripe bananas (from about 2 bananas)
• 1 egg
• 1 tsp vanilla
• ¼ cup buttermilk
• ¼ cup unsalted butter, melted
• ¼ cup olive oil
• 1 cup chocolate chips (can omit or use only half)

Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk together the flours, sugars, baking soda, baking powder, and salt.
3. Whisk together the mashed banana, egg, buttermilk, melted butter, and olive oil.
4. Add dry ingredients to the wet, and mix just until combined. Over-mixing will make them tough.
5. Add the chocolate chips, if including, and mix.
6. If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).
7. Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.
8. Bake for about 20 minutes or until cooked through-a tester inserted into the center should come out clean.

Variations

Reduce or skip the chocolate chips: Use ½ cup chips or omit them entirely for a plainer muffin that lets the banana and einkorn flour flavors stand out.

Swap one flour for oat flour: Replace the einkorn flour with rolled oat flour (blend rolled oats into powder) for a heartier, nuttier texture and softer crumb.

Add cinnamon and nutmeg: Stir ½ tsp cinnamon and ¼ tsp nutmeg into the dry mix for warm spice notes that pair naturally with banana.

Use brown sugar instead of cane sugar: Replace the cane sugar with packed light or dark brown sugar for deeper molasses notes and a slightly more tender crumb.

Fold in chopped walnuts or pecans: Add ½ cup chopped nuts along with (or instead of) the chocolate chips for crunch and earthiness.

Tips for Success

Use very ripe bananas with brown speckles: The softer and sweeter they are, the better the mold and flavor; if your bananas are still firm, the muffins will be denser.

Don’t overmix once you combine wet and dry: Stir just until you see no white flour streaks, then stop. Extra stirring overdevelops gluten and toughens the crumb.

Fill empty muffin cups halfway with water: If you’re using a 12-cup tin and only have batter for 10 muffins, water in the empty cups helps them bake evenly and protects the tin.

Check for doneness at 18 minutes: Ovens vary; a toothpick inserted into the center should come out clean or with just a few moist crumbs, not wet batter.

Let them cool in the tin for 5 minutes before turning out: This sets the structure just enough so they don’t break apart when you remove them.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months in a freezer bag or container.

Reheat a room-temperature or refrigerated muffin in the microwave for 20–30 seconds, or warm it in a 300°F oven for 8–10 minutes wrapped loosely in foil to restore softness. Frozen muffins can thaw overnight in the fridge and reheated the same way, or microwaved straight from frozen for 45–60 seconds.

FAQ

Can I use overripe bananas that are almost black?

Yes—in fact, they’re ideal. The darker and softer they are, the sweeter and moister your muffins will be.

What if I only have one type of flour?

You can use all all-purpose flour (about 1½ cups total), though the texture will be slightly less interesting and more tender. Whole-grain and einkorn flours add structure and nuttiness.

Can I make these without the chocolate chips?

Absolutely. The muffins are flavorful on their own with the banana and mixed flours; the chips are optional.

Why do you use both coconut palm sugar and cane sugar?

Coconut palm sugar adds a subtle caramel note and slower-burning sweetness, while cane sugar provides structure and standard sweetness. Together they balance flavor depth with moisture control; you can adjust the ratio to your taste preference.