Banana Muffins with Chocolate Chips

Introduction

These muffins use three flours, mashed very ripe bananas, and a mix of melted butter and olive oil for a soft crumb that stays moist. Chocolate chips add contrast without changing the banana-forward base, and the batter comes together with two quick whisking steps. You can bake a 12-muffin batch in about 20 minutes, which makes this a practical breakfast or snack bake.

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

½ tsp vanilla powder

¼ cup buttermilk

¼ cup unsalted butter, melted

¼ cup olive oil

1 cup chocolate chips (can omit or use only half)

Instructions

Preheat oven to 350°F (175°C).

Whisk together the flours, sugars, baking soda, baking powder, and salt.

Whisk together the mashed banana, egg, vanilla powder, buttermilk, melted butter, and olive oil.

Add dry ingredients to the wet, and mix just until combined. Over-mixing will make them tough.

Add the chocolate chips, if including, and mix.

If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).

Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.

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 King Arthur all-purpose flour, as noted in the ingredient list, for a lighter and slightly fluffier crumb.
• Use the lower end of the organic granulated cane sugar range for a less sweet muffin, or the full ½ cup for more sweetness and deeper browning.
• Omit the chocolate chips or use only half to make the banana flavor more pronounced and the muffins less dessert-like.
• Replace the olive oil with the same amount of melted unsalted butter if you want a richer flavor and a slightly firmer texture once cooled.
• Divide the batter into mini muffin cups instead of standard muffin cups for smaller portions with more edge-to-center contrast; start checking earlier because they bake faster.

Tips for Success

• Mash the very ripe bananas until mostly smooth so the batter mixes evenly and the muffins bake with a consistent texture.
• Stop mixing as soon as the dry ingredients disappear; the mix of all-purpose and einkorn flour gets tough quickly if you overwork it.
• Fill each muffin cup about ⅔ full, not higher, so you get rounded tops without overflow.
• When you test for doneness, look for moist crumbs or melted chocolate on the tester but no wet batter.
• Let the muffins sit in the pan for about 5 minutes before moving them, especially if you greased the tin instead of using liners.

Storage and Reheating

Store completely cooled muffins in an airtight container lined with a paper towel. Keep them at room temperature for up to 2 days or in the fridge for up to 5 days.

For longer storage, freeze the muffins in a freezer-safe bag or airtight container for up to 2 months. Freeze them in a single layer first if you want to prevent sticking.

To reheat, microwave one muffin for 10 to 15 seconds, or warm several muffins in a 300°F oven for 5 to 7 minutes. If reheating from frozen, thaw at room temperature first or add a little extra microwave time.

FAQ

Why is the cane sugar listed as ¼-½ cup?

That range lets you adjust for how sweet your bananas are and whether you use the full cup of chocolate chips. Use less sugar for a more banana-forward muffin and more sugar for a sweeter result.

Can you make these with only all-purpose flour?

Yes. Replace the einkorn flour and the Farmer Ground all-purpose flour with the same total amount of all-purpose flour, and expect a lighter, less nutty muffin.

Can you leave out the chocolate chips?

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

What can you use instead of buttermilk?

Plain yogurt thinned with a little milk works well in the same amount. Regular milk also works in a pinch, but you lose some of the tang and tenderness that buttermilk adds.