Banana Muffins with Chocolate Chips

Introduction

You mash about 2 very ripe bananas into a batter made with three flours, two sugars, melted butter, and olive oil, which gives you muffins with good structure and a moist crumb. The chocolate chips push them toward snack territory, but they still work for breakfast or a make-ahead batch you can bake in about 20 minutes.

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

• Replace the Farmer Ground all-purpose flour and einkorn flour with the same amount of King Arthur all-purpose flour if you want a lighter, less hearty crumb.
• Use only half of the chocolate chips if you want the banana flavor to stand out more and the muffins to read less sweet.
• Omit the chocolate chips entirely for a plainer muffin that fits breakfast better and keeps the crumb a little less rich.
• Swap the chocolate chips for chopped walnuts or pecans if you want crunch and a less melty mix-in.
• Use paper liners instead of greasing the muffin tin if you want easier cleanup and a softer edge on the muffins.

Tips for Success

• Use very ripe bananas with plenty of brown spotting so you get full banana flavor and an easy mash.
• Whisk the dry ingredients thoroughly so the baking powder and baking soda are evenly distributed; that helps the muffins rise evenly.
• Let the melted butter cool slightly before whisking it with the egg to avoid warming the egg too much.
• Stop mixing as soon as the dry ingredients disappear; that step is where muffin batter gets tough if you keep going.
• Check a center muffin with a tester at the 20-minute mark; it should come out clean or with a few moist crumbs, not wet batter.

Storage and Reheating

Store cooled muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe bag or airtight container for up to 2 months.

Reheat one muffin in the microwave for 10 to 15 seconds, or warm several in a 300°F oven for 5 to 8 minutes. If frozen, thaw in the fridge overnight or microwave straight from frozen in short bursts until warmed through.

FAQ

Can you use all all-purpose flour instead of the Farmer Ground and einkorn flours?

Yes. The muffins will be a little lighter and less earthy, but the structure will still hold.

Can you leave out the chocolate chips?

Yes. The batter works without them, and the finished muffins taste more strongly of banana and less sweet overall.

Why does the recipe use both melted butter and olive oil?

The butter adds flavor, while the olive oil helps the muffins stay moist for longer. Using both gives you better flavor and texture than relying on only one fat.

Can you make the batter ahead of time?

It is better to bake the batter right after mixing because the baking powder and baking soda start working once the wet and dry ingredients are combined. If you want to get ahead, measure the dry ingredients and mash the bananas in advance instead.