Banana Chocolate Chip Muffins

Introduction

These banana chocolate chip muffins combine three flours—all-purpose, einkorn, and a blend of coconut palm and cane sugars—for a tender crumb that’s more interesting than a standard muffin. The batter comes together in one bowl, takes 20 minutes to bake, and works as a weekday breakfast, lunch-box addition, or make-ahead snack.

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

Use all one flour type. Substitute the three flours with 1½ cups of King Arthur all-purpose flour for a simpler, slightly fluffier crumb; the einkorn adds nuttiness, so the muffin will taste less complex but bake more consistently.

Reduce or skip the chocolate chips. Cut the chocolate chips to ½ cup or omit them entirely; you’ll taste more banana and the muffins will be less sweet, which works well if you’re serving them with a spread or topping.

Add nuts or seeds. Fold in ½ cup chopped walnuts, pecans, or sunflower seeds along with the chocolate chips for textural contrast and extra nutrition.

Swap the buttermilk. Use plain yogurt or a mix of milk plus 1 teaspoon lemon juice (let sit 5 minutes) instead of buttermilk; this keeps the acidity the same but changes the tang slightly.

Adjust the sugar ratio. Use ¼ cup cane sugar and keep the full ½ cup coconut palm sugar for a more complex sweetness; or reverse it for a brighter, more straightforward sweetness.

Tips for Success

Use very ripe bananas. The blacker and softer the banana, the sweeter and more flavorful the muffin; pale yellow bananas will make the muffin less moist and less sweet, so save those for eating fresh.

Whisk the wet and dry separately, then combine gently. Mixing the wet and dry ingredients in one go is easy to overdo; whisking each group first, then folding them together just until no dry streaks remain, keeps the crumb tender.

Fill the muffin cups consistently. Muffins baked at the same level brown evenly; if some cups are fuller than others, the fuller ones will bake slower and may underbake in the center while the others overbake on top.

Check doneness with a tester, not by color. Muffin tops brown quickly, but the center cooks slower; insert a toothpick or cake tester into the center of one muffin—if it comes out clean or with only a few moist crumbs, they’re done.

Cool muffins in the tin for 5 minutes, then turn out. Turning them out too early tears them apart; leaving them in the tin too long traps steam and makes them dense.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They freeze well for up to 2 months; wrap each muffin individually in plastic wrap, then place them in a freezer bag.

To reheat, wrap a room-temperature or thawed muffin loosely in foil and warm it in a 300°F oven for about 10 minutes, or microwave it uncovered for 20–30 seconds. The oven method keeps them slightly moister, but the microwave is faster for a single muffin.

FAQ

Can I use ripe bananas that aren’t quite black? Yes, but the muffin will be less sweet and slightly less moist. If your bananas are only yellow, add an extra tablespoon of honey or increase the cane sugar to ½ cup to compensate.

Why does the recipe call for three different flours? Each flour behaves differently: all-purpose provides structure, einkorn adds nutty flavor and tender crumb, and the mix allows you to adjust fluffiness by subbing all all-purpose if you prefer. You can use only all-purpose flour (1½ cups total) and still get good results, though the flavor will be simpler.

Do I have to use both melted butter and oil? No. You can use ½ cup melted butter alone, or ½ cup oil alone; both will work. The combination in the recipe balances moisture and flavor, but either fat alone delivers a moist muffin.

What if my muffin tops crack or sink in the middle? Cracking often means the oven is too hot or the batter was overmixed; sinking usually means underbaking. Use an oven thermometer to verify 350°F, mix gently, and use the tester method to confirm doneness before removing from the oven.