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Melissa Kalbfleisch - Hymns & Home

Banana Chocolate Chip Einkorn Muffins

Prep Time 10 minutes
Cook Time 19 minutes
Servings: 24 Muffins
Course: Breakfast, Dessert, Snack

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
  • cups semisweet chocolate chips, or to taste ~255g

Equipment

  • 2 Standard Size Muffin Tins

Method
 

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