Banana Chocolate Chip Muffins

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Introduction

These muffins use a blend of three flours—all-purpose, einkorn, and whole-grain—to build structure and subtle flavor while keeping the crumb tender. The mashed banana provides natural moisture and sweetness, so you need less added sugar than in typical muffins, and they hold together without dairy-heavy binding. Bake them on a weekday morning or batch them for grab-and-go breakfasts throughout the week.

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 sugar: Use only ¼ cup cane sugar if your bananas are very sweet; the muffins will be less sweet but still moist and cake-like.

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

Skip chocolate, add spice: Omit the chips and stir in ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and a pinch of ground cloves into the dry mixture for warm, aromatic muffins.

Blend flours differently: If you don’t have einkorn, use all-purpose flour instead for a lighter crumb, or substitute whole wheat flour for the einkorn to deepen the whole-grain flavor.

Double the batch: This recipe scales easily—double all ingredients and divide the batter between two muffin tins, baking both for the same 20 minutes.

Tips for Success

Use very ripe bananas: The darker and softer the banana, the sweeter and more flavorful the muffin. If your bananas are pale, mash them and let them sit for a few minutes before mixing—they’ll release more juice and flavor.

Don’t overmix the batter: Once you combine wet and dry ingredients, stir just until no flour streaks remain. Overmixing develops gluten, turning the crumb dense and tough rather than tender.

Fill cups evenly: Muffins bake more uniformly when all cups are filled to the same level. If you have fewer than 12 cups, fill the empty cups halfway with water to help distribute heat evenly.

Check doneness carefully: At 20 minutes, a toothpick through the center should come out clean or with just a few moist crumbs. If it’s still wet, bake 1–2 minutes longer; overbaking dries them out.

Melt butter fully before mixing: Melted butter combines into the wet mixture smoothly and prevents lumps that can create uneven texture.

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. For longer storage, freeze in a freezer bag for up to 3 months.

To reheat, wrap a muffin in a damp paper towel and microwave for 15–20 seconds, or place uncovered on a baking sheet and warm in a 300°F oven for 5 minutes. Don’t reheat at high heat or the edges will harden.

FAQ

Can I use all one type of flour instead of three?

Yes. Use 1½ cups all-purpose flour for a lighter, fluffier muffin, or 1½ cups whole wheat flour for denser, earthier results. The multi-flour blend in the original recipe balances flavor and texture, but a single flour still works.

What if my bananas aren’t quite ripe enough?

Riper bananas are better, but if yours are only lightly speckled, use them and add an extra tablespoon of honey or maple syrup to the wet mixture to compensate for lost sweetness.

Can I use melted coconut oil instead of olive oil?

Yes. Use the same amount and expect a subtle coconut undertone. The muffins will have a slightly different texture—coconut oil creates a slightly crispier edge—but they’ll still bake correctly.

Do I have to use both sugars?

No. Use ¾ cup of either coconut palm sugar or cane sugar alone. Coconut palm sugar produces a slightly denser, more moist crumb, while cane sugar yields a lighter result. Both work.