Banana Muffins with Chocolate Chips

Introduction

These banana muffins use three flours, very ripe bananas, and both melted butter and olive oil, which gives you a tender crumb with more structure than a typical one-flour batter. They bake in about 20 minutes and fit well for weekday baking, lunchboxes, or freezing for later.

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 with the same amount of King Arthur organic all-purpose flour for a lighter, softer muffin.
• Omit the chocolate chips if you want the banana flavor to stand out more and the finished muffins to be less sweet.
• Use only half of the chocolate chips for more even banana crumb and less melted chocolate in each bite.
• Keep the cane sugar at the lower end of the ¼-½ cup range for a less sweet muffin with more noticeable whole-grain flavor from the einkorn flour.

Tips for Success

• Use very ripe bananas with plenty of brown spotting; they mash more easily and bring more sweetness and moisture.
• Let the melted butter cool slightly before whisking it with the egg so the mixture stays smooth.
• Mix the dry ingredients into the wet just until no dry streaks remain; over-mixing is the fastest way to get tough muffins.
• Fill the muffin cups about ⅔ full so they rise evenly without spilling over the pan.
• If your tester hits a chocolate chip, check a second spot near the center of another muffin to confirm they are baked through.

Storage and Reheating

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

Reheat one muffin in the microwave for 10-15 seconds, or warm several in a 300°F oven for 5-8 minutes. If reheating from frozen, thaw in the fridge overnight or add a little extra microwave time.

FAQ

Can you make these without chocolate chips?

Yes. The muffins still bake well without them and the banana flavor comes through more clearly.

Can you use all all-purpose flour instead of the einkorn flour?

Yes. The muffins will be lighter and less nutty, with a more standard bakery-style texture.

Why did the muffins turn out dense?

The usual causes are over-mixing the batter or measuring the flour too heavily. Mix only until combined and spoon flour into the measuring cup rather than packing it.

How do you know when the muffins are done?

A tester inserted into the center should come out clean or with a few moist crumbs. The tops should also feel set and spring back lightly when pressed.