Banana Chocolate Chip Muffins

PIn it

Introduction

These banana chocolate chip muffins combine three different flours for a tender crumb that’s neither too dense nor too light, with plenty of chocolate to balance the natural sweetness of ripe bananas. The recipe takes about 30 minutes from start to finish and yields a batch that works equally well for weekday breakfast or afternoon snacking.

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 the chocolate: Use ½ cup chocolate chips instead of a full cup if you prefer a more pronounced banana flavor or want to lower the sweetness overall.

Swap one flour: Replace the einkorn flour with an equal amount of spelt flour or regular whole wheat flour for a slightly different texture and nutty undertone.

Add spice: Stir ½ teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients for warm, subtle spice that complements banana naturally.

Mix in texture: Fold in ¼ cup chopped toasted walnuts or pecans along with the chocolate chips for crunch and depth.

Double the batch: This recipe doubles easily—simply multiply all ingredients by two and divide the batter among 24 muffin cups. Bake time remains about 20 minutes.

Tips for Success

Use very ripe bananas: The darker and softer the banana skin, the more natural sugar and moisture it contributes. If your bananas are still yellow, the muffins may be less flavorful and slightly drier.

Don’t overmix the batter: Once you combine wet and dry ingredients, fold them together just until no flour streaks remain. Overmixing develops gluten, which toughens the crumb.

Fill muffin cups evenly: Distribute batter so each cup is about ⅔ full. If some cups are fuller than others, those muffins will bake faster and may dry out.

Check with a toothpick, not a knife: A wooden toothpick or thin cake tester gives you a cleaner read on doneness than a knife; a clean or nearly clean tester means the center is cooked through.

Cool before removing: Let muffins sit in the tin for 5 minutes after baking so they firm up enough to lift out without breaking. If you try to remove them immediately, they may fall apart.

Storage and Reheating

To reheat, wrap a muffin loosely in a damp paper towel and microwave for 15–20 seconds until warm. Alternatively, place a muffin on a small baking sheet, cover loosely with foil, and warm in a 300°F oven for about 5 minutes.

FAQ

Can I use all-purpose flour exclusively instead of the three-flour blend?

Yes. Use 1½ cups all-purpose flour in place of the three flours. The muffins will be lighter and more tender, with less of the nutty depth that einkorn and whole-grain flours provide.

Do I need to use both coconut palm sugar and cane sugar?

No. You can use ¾ cup of either one alone. Coconut palm sugar adds a subtle caramel note, while cane sugar gives straightforward sweetness. The blend is optional.

What if I don’t have buttermilk?

Use ¼ cup whole milk mixed with ½ teaspoon of lemon juice or white vinegar. Let it sit for 2 minutes to curdle slightly, then use as directed.

Why are my muffins coming out dry?

The most common cause is overbaking. Check for doneness at 18 minutes, not 20. Overmixing the batter and using bananas that aren’t ripe enough also dry out the final result.