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Banana chocolate einkorn muffins are made with einkorn flour, giving them a tender crumb and a deliciously rich, chocolatey flavor. With cocoa, cinnamon, and plenty of chocolate chips, they’re perfect for breakfast, brunch, or a snack!
Here is Why This Banana Chocolate Einkorn Muffin Recipe Works
Einkorn flour for the win: This ancient grain brings a unique, tender crumb you won’t get with regular flour….. because not every muffin has to be all-purpose.
Ripe bananas + brown sugar = major flavor boost: The combo of bananas and brown sugar adds depth, so these muffins are sweet in the best possible way.
Chocolate overload: With chocolate chips inside and on top, these muffins deliver a serious cocoa hit. Because one layer of chocolate simply isn’t enough.
Easy, one-bowl mixing: Minimal cleanup and maximum reward. Whisk, fold, bake, and try not to eat them all at once.
The Ingredients
- Pantry: Einkorn flour, cocoa powder, brown sugar (or coconut sugar), chocolate chips, baking powder, baking soda, salt, vanilla extract, cinnamon, oil
- Produce: Bananas
- Fridge: Eggs, yogurt
Variations
Mocha Banana Einkorn Muffins: Mix in 1 tablespoon of instant espresso powder with the dry ingredients and fold in ½ cup of mini chocolate chips.
Pumpkin Chocolate Einkorn Muffins: Replace the banana with pumpkin puree and add ½ teaspoon of pumpkin pie spice.
Cherry Almond Chocolate Muffins: Fold in ½ cup of chopped dried cherries and ¼ cup of slivered almonds.
Check out more of our einkorn recipes, and if you have extra bananas, make our einkorn banana bread.
Tips for Success
- Use ripe bananas. The riper, the better! Bananas with lots of brown spots add extra sweetness and moisture.
- Reserve some chocolate chips for topping. Sprinkling a few extra chips on top before baking gives each muffin a delicious, melty layer of chocolate.
- Fill each tin about ¾ full to ensure even baking and a nice, domed top.
- Ovens vary, so start checking at the 22-minute mark. A toothpick inserted into the center should come out clean (a little melted chocolate is fine!).
- Allow muffins to cool in the pan for about 20 minutes, then transfer them to a wire rack to finish cooling.
Storage
Room temp: Store them in an airtight container at room temperature for up to 3 days. Freezing: Place the completely cooled muffins in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the muffins to a freezer-safe bag. They’ll keep well for up to 3 months.
Reheating: Let the muffins thaw at room temperature or warm them in the microwave for 20-30 seconds. For a freshly baked texture, you can also reheat them in a 300°F oven for about 10 minutes.
Tender Muffins with Einkorn Flour
These einkorn chocolate banana muffins are rich, chocolatey, and ready to handle any craving you throw at them. Perfect for breakfast, snacks, or whenever you need a pick-me-up. And with freezer-friendly storage, you’re never far from muffin bliss.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Sweet Potato Flatbread
- Ancient Grains Gourmet Crackers
- Kamut Flour Tortillas
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Einkorn Chocolate Banana Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
Dry Ingredients
- 2 cups all-purpose einkorn flour, 240 grams
- ¾ cup unsweetened cocoa powder, 63 grams
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup brown sugar , 200 grams, or coconut sugar
- ¼ cup light olive oil, 50 grams
- 2 large eggs
- 1 egg white
- 4 to 5 bananas, 460 grams, 2 cups mashed
- ⅓ plain yogurt, 80 grams
- 2 teaspoons vanilla extract
Stir in:
- 2 cups chocolate chips, 340 grams
Instructions
- Preheat the oven to 350° and grease 24 muffin tins or line them with muffin with paper
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, whisk the wet ingredients together. Use a large spatula to gently fold the wet mixture into the dry ingredients until they are just combined. Set aside ½ to 1 cup of chocolate chips then stir in the rest of the package.
- Pour the batter into the prepared muffin tins then sprinkle the rest of the chocolate chips on top of the muffins. Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 20 minutes, then remove them from the pan and cool completely on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
It’s hard to find good einkorn muffin recipes. These were a hit and I’m printing the recipe for future use!
So glad to hear that! Einkorn can be a little tricky to work with, so it’s always encouraging to know when a recipe lands just right. Thanks for taking the time to leave a note.
Epic recipe! These turned out absolutely perfect. Chocolately, just sweet enough, moist, great texture, and great ingredients. Could not ask for a better recipe utilizing bananas, einkorn, and chocolate. I’ve tried several different variations and this one is the best! I might attempt to use melted butter or half melted butter/half avocado oil next time for an added richness and buttery flavor.
This is my new go-to recipe for when I have dying bananas (thanks to my toddler who is very picky about her having perfect bananas and also thanks to her also some days not being in the mood for a banana therefore leading to dying bananas).
Wow, thanks for such a great review! Your idea for melted butter and avocado oil is a good one. I have tried it with just melted butter but adding some oil will make the texture softer. Thanks for the comment.
I love chocolate banana cake so will have to make these muffins!
I can hardly believe these delicious muffins contain less than 200 calories per muffin. They look delicious enough to eat for dessert but healthy enough for a snack or breakfast! Yummy! I can’t wait to try this. Luci’s Morsels | fashion. food. frivolity.
Hey Luci, I hope you like them. The banana replaces a lot of fat and saves on so many calories.
I love chocolate muffins but mostly as an afternoon snack since I’m not big on chocolate in the morning. These look wonderful! Love your photography!
Thanks Amy, these taste just as great in the afternoon too 🙂
These look and sound delicious! I love a good dose of chocolate in my muffins!
me too Lindsey, I’m addicted to chocolate!
I just started buying einkorn pasta and flour. I haven’t used the flour yet – I will have to try it in these muffins! Thanks for sharing!
Chocolate and bananas play so well together, don’t they? Wonderful ingredients in muffins! These look excellent, I must say. Thanks!
Thanks John, it’s one of my favorite combinations!