Einkorn Chocolate Banana Muffins
These rich, moist chocolate banana muffins are the perfect start to the morning
Servings: 24 muffins
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
Serving: 1 | Calories: 149kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 160mg | Fiber: 3g | Sugar: 14g
