Einkorn Chocolate Banana Muffins
These Einkorn Chocolate Banana Muffins are out of this world delicious! They’re soft, moist, and full of double chocolate flavor. They taste like bakery quality chocolate muffins, but theyre made with freshly milled einkorn, an ancient grain!
Looking for more freshly milled flour recipes? Try our Chewy Einkorn Granola Bars, Einkorn Zucchini Bread, or Einkorn Breakfast Cookies.
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Why Einkorn for Banana Muffins?
Einkorn has a mild, slighty nutty flavor that goes so great with banana and chocolate. It’s weaker gluten structure also helps create a soft, tender muffin when the batter is gently mixed.
Freshly milled Einkorn flour contains the bran and germ, so it absorbs moisture gradually. Allowing the batter to rest for 10 minutes gives the flour time to hydrate and helps produce a softer, more even texture.
If you are just getting started with fresh milled flour or you have been at it a while and still feel like something is not clicking, I put everything I know into one guide. It is the roadmap I wish I had when I started, grab it right here: The Complete Guide to Freshly Milled Flour
What you’ll love about this fresh milled chocolate banana muffin recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this einkorn chocolate banana muffin recipe:
- Freshly milled einkorn flour
- Cocoa powder
- Baking soda
- Salt
- Brown sugar
- Butter
- Eggs
- Ripe bananas, mashed
- Vanilla extract
- Chocolate chips
Ingredient Notes:
- Einkorn Flour: Use finely ground freshly milled Einkorn flour. Flour that was milled ahead and stored in the freezer works perfectly, so there is no need to bring it to room temp first.
- Bananas: Use very ripe bananas with plenty of brown spots. They provide the strongest banana flavor and help make the muffins soft and moist.
- Cocoa Powder: Use unsweetened cocoa powder. It works properly with the baking soda used in the recipe.
- Chocolate Chips: Semisweet chocolate chips give these muffins their double chocolate flavor. Save a few to sprinkle over the batter before baking for bakery style tops.
How to make Einkorn Chocolate Banana Muffins
Step 1: Preheat the oven to 350°F. Line a 12-count muffin pan with muffin liners.
Step 2: In a medium bowl, whisk together the freshly milled einkorn flour, cocoa powder, baking soda, and salt.
Step 3: In a large bowl, mash the bananas.
Step 4: Stir the melted butter and brown sugar into the mashed bananas until combined. Add the eggs and vanilla extract, then stir until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Step 6: Let the batter rest for 10 minutes to allow the einkorn flour to hydrate.
Step 7: Gently fold in the chocolate chips.
Step 8: Fill each muffin cup to the top. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
Step 9: Cool the muffins in the pan for 5 minutes, then transfer them to a cooling rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I prefer not to use flour while it is still warm from the mill. If your flour is warm, you can place it in the freezer to cool before adding it to the batter.
PRO TIP:
Let the batter rest for 10 minutes before filling your muffin cups. This gives the freshly milled einkorn flour time to hydrate and makes a big difference in the final texture.
Storage
Storage: These banana muffins keep well at in an airtight container at room temperature for up to 3 days.
Reheating: Warm in the microwave for about 20 to 30 seconds. They taste like they just came out of the oven.
Freezing: Let them cool completely, then place in a zip-top freezer bag. They freeze well for up to three months. Pull one out the night before and let it thaw on the counter, or microwave from frozen for about 45 seconds.
Can I Change Up This Einkorn Banana Muffins Recipe?
Can I use a different flour? Yes. Store-bought whole grain einkorn flour works the same way. You can also use soft white wheat or spelt, though the flavor will be slightly different. The resting step still applies.
Can I add mix-ins? Absolutely. Chopped walnuts or pecans folded in with the chocolate chips add a nice crunch. Peanut butter chips are also really good in this batter.
Can I reduce the sugar? Yes. You can cut the brown sugar down to one-third cup if your bananas are very ripe. The natural sweetness of the bananas does a lot of the work.
Can I make these dairy-free? Swap the butter for melted coconut oil and use dairy-free chocolate chips. The texture and flavor should hold up well with that swap.
Questions about this Einkorn Flour Recipe:
Why do you let the batter rest before baking?
Freshly milled flour still has the bran and germ intact, which means it absorbs moisture more slowly than sifted flour. Letting the batter sit for a few minutes gives the flour time to hydrate, which results in a better texture and a muffin that holds together well.
Do these taste like a health food muffin?
No! They taste like a chocolate muffin. The einkorn flour has a mild, slightly buttery flavor that works with the cocoa and banana rather than against it. Nobody in my house has ever complained, they love them so much!
Can I use all-purpose einkorn flour instead of freshly milled einkorn?
Yes. All-purpose einkorn flour works great in this recipe too.
Can I make these into mini muffins?
Yes! Just reduce the baking time and start checking them around 10-12 minutes.
What Goes Well With These Muffins?
Honestly, these are best served warm with a little butter and a cold glass of milk, that’s it. My kids would eat them that way every single day!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group, Fresh Milled Flour Happiness . I love seeing what you’re baking!
Einkorn Chocolate Banana Muffins
Equipment
Ingredients
- 255 g freshly milled einkorn flour (2 cups)
- 23 g cocoa powder (1/4 cup)
- 5 g baking soda (1 tsp)
- 4 g salt (1/2 tsp)
- 6 tablespoons butter melted
- 105 g brown sugar (1/2 cup)
- 2 large eggs
- 4 large ripe bananas
- 4 g vanilla extract (1 tsp)
- 181 g chocolate chips (1 cup)
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with muffin liners.
- In a medium bowl, whisk together the freshly milled einkorn flour, cocoa powder, baking soda, and salt.
- In a large bowl, mash the bananas. Stir in the melted butter and brown sugar until combined. Add the eggs and vanilla extract, then stir until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Let the batter rest for 10 minutes to allow the einkorn flour to hydrate.
- Gently fold in the chocolate chips.
- Fill each muffin cup to the top. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a cooling rack.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
These are wonderful muffins! I do not have Einkorn, so I subbed soft white; just delicious- my new go-to! Thanks so much:)