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Notes About Banana Chocolate Chip Einkorn Muffins

About All-Purpose Einkorn Flour

You can buy milled einkorn flour or whole berries that you mill yourself. I purchase my milled all-purpose einkorn flour, by Jovial Foods, from several places: Thrive Market, Amazon, and my local grocery store (I’m so pleased they carry it!). Please note this recipe is for the all-purpose einkorn, not the whole wheat.

You may be wondering why I chose einkorn for this recipe – what is einkorn, even? Einkorn is considered to be the “original wheat.” Modern wheat and flour we use today has been greatly altered and bred over the centuries and is a different product than wheat used to be. Einkorn is generally considered more nutritious, lower in gluten, and it’s incredibly delicious too! That being said, you usually can’t just substitute it one-for-one in place of modern all-purpose flour as it handles a little differently.

Measuring Ingredients

I’ve included both imperial (cup/teaspoon) measurements as well as metric (grams) measurements for your convenience. I fully recommend weighing your ingredients on a food scale such as the one I have, as it will give you the most consistent outcome.

Mixing the Batter

While this recipe is pretty straightforward with combining dry ingredients, then wet, then mixing it all together, it’s important that you don’t over-mix your batter. Over-mixing muffin batter leads to tough, unpleasant muffins. This may be a little less important with einkorn as it’s lower in gluten than modern flour, but nonetheless don’t over-mix! I’m the type of person that wants to be thorough, so it’s really tempting for me to want to get every last bit of flour mixed in. Don’t! A little unmixed flour is actually just fine in muffins.

Changing the Oven Temperature

You’ll notice that this recipe starts the oven at 400 degrees Fahrenheit and immediately drops it to 375F when the muffins go in. That initial higher temperature helps the muffins get a nice golden, domed top. The temperature is then lowered slightly so the muffins can bake normally without over-browning.

I hope you enjoy this recipe as much as my family and I have! Please let me know if you give them a try!

Blessings,
Melissa

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Print Recipe

Banana Chocolate Chip Einkorn Muffins

Prep Time10 minutes mins

Cook Time19 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: banana, chocolate chip, coconut milk, dairy free, einkorn, muffin

Servings: 24 Muffins

Author: Melissa Kalbfleisch – Hymns & Home

Equipment

• 2 Standard Size Muffin Tins

Ingredients

• 4 cups all-purpose einkorn flour 480g
• ½ tsp salt 5g
• 4 tsp baking powder 18g
• ½ cup light brown sugar 113g
• ½ cup granulated sugar 104g
• 1 can coconut milk, full fat, unsweetened 13.66oz; 403ml (387g)
• 1 cup mashed bananas, very ripe 265g, about 3 medium bananas
• 1 Tbsp pure vanilla extract 13g
• 2 large eggs ~120g
• 1½ cups semisweet chocolate chips, or to taste ~255g

Instructions

• Preheat oven to 400 °F
• Prep muffin tins by lining with paper liners OR by greasing.
• In a large bowl, whisk together einkorn flour, salt, baking powder, brown sugar, and granulated sugar. Set aside.
• In a separate bowl or large measuring cup, whisk together coconut milk, mashed bananas, eggs, and vanilla extract.
• Pour the wet mixture into the dry mixture and gently fold the batter together a few times, leaving much of the flour unmixed.
• Add in the chocolate chips and gently fold together the batter until just a few little spots of flour remain. Do not over-mix.
• Spoon batter into prepared muffin tins, filling each well about 3/4 of the way full.
• Place tins in oven and immediately reduce the oven temperature to 375 °F.
• Bake until muffins are lightly golden and spring back to the touch, about 17-19 minutes.
• Immediately remove muffins to cooling racks and allow to cool before serving. Enjoy!

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