Einkorn Chocolate Banana Muffins
These chocolate einkorn banana muffins are rich, moist, and packed with chocolate chips. Mashed bananas and cocoa powder add deep flavor, while einkorn flour keeps the crumb tender. Easy to make, freezer-friendly, and perfect for using up overripe bananas.
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.
Notes
Bananas: Use very ripe bananas (mostly brown) for the best sweetness and texture.
Flour: This recipe is designed for all-purpose einkorn flour.
Chocolate chips: Reserve ½ to 1 cup of chocolate chips to sprinkle on top for a bakery-style finish.
Storage: Store in an airtight container at room temp for 2 days or freeze for up to 2 months.
Nutrition
Serving: 1 serving | Calories: 149kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 160mg | Fiber: 3g | Sugar: 14g
