Einkorn Chocolate Banana Muffins
These Einkorn Chocolate Banana Muffins turn those sad, spotty bananas on your counter into something your whole family will get excited about. Freshly milled einkorn flour, cocoa powder, and a full cup of chocolate chips make these muffins extra rich and chocolatey without tasting heavy. You would never guess these soft bakery-style muffins are made with an ancient grain!
Looking for more freshly milled flour recipes? Try our Chewy Einkorn Granola Bars, Einkorn Zucchini Bread, or 100% Khorasan Wheat Bread.
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If you have been baking with freshly milled flour for any length of time, you already know einkorn is usually the one that wins people over first! It has a mild, almost buttery flavor that works so well with chocolate and feels much less “whole wheat” than other grains.
Einkorn is also a little more forgiving when you are learning to bake with fresh flour, which makes these muffins a great beginner recipe if you are just getting started with whole grains.
Why Einkorn for Banana Muffins?
Einkorn has a lower gluten content than modern wheat, which means baked goods made with it tend to stay moist and tender longer. For muffins, that is a good thing! They do not get rubbery or dry out the way some whole grain muffins can.
Because freshly milled einkorn flour still has the bran and germ intact, it absorbs liquid a little more slowly than sifted or store-bought flour. That is why this recipe has a short resting step before baking. Ten minutes is all it needs, do not skip it! It makes a real difference in the final 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 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: Mill your einkorn berries right before you make the batter for the best flavor and texture. A medium-fine grind works well for muffins.
- Bananas: Use very ripe bananas with brown spots. They mash easier and make the muffins naturally sweeter and more moist.
- Cocoa Powder: Regular unsweetened cocoa powder works great here. Dutch process will give you a slightly deeper flavor if you have it.
- Chocolate Chips: Semi-sweet is my go-to, but dark chocolate chips are delicious if you want a richer muffin.
How to make Einkorn Chocolate Banana Muffins step-by-step
STEP 1: Preheat the oven to 350°F. Line a 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 or stand mixer, cream the softened butter and brown sugar together until combined.
STEP 4: Beat in the eggs one at a time.
STEP 5: Stir in the mashed bananas and vanilla extract.
STEP 6: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
STEP 7: Let the batter rest for 10 minutes so the einkorn flour can hydrate.
STEP 8: Fold in the chocolate chips.
STEP 9: Fill each muffin cup to the top.
STEP 10: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out mostly clean.
STEP 11: Cool in the pan for 5 minutes, then remove to a cooling rack.
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 room temperature in an airtight container. It can be kept 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 whole 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 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.
Can I use frozen bananas?
Yes. Thaw them completely and drain off any excess liquid before mashing. Frozen bananas are often even sweeter than fresh, so they work great in this recipe.
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!
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 softened butter and a cold glass of milk, that’s it. My kids would eat them that way every single day!
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Einkorn Chocolate Banana Muffins
Equipment
Ingredients
- 2 cups freshly milled einkorn flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter melted
- 1/2 cup brown sugar
- 2 eggs
- 4 large ripe bananas
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin pan with muffin liners.
- In a medium bowl, whisk together the freshly milled einkorn flour, cocoa powder, baking soda, and salt.2 cups freshly milled einkorn flour,1/4 cup cocoa powder,1 teaspoon baking soda,1/2 teaspoon salt.
- In a large bowl or stand mixer, cream the softened butter and brown sugar together until combined.6 tablespoons butter,1/2 cup brown sugar.
- Beat in the eggs one at a time.2 eggs.
- Stir in the mashed bananas and vanilla extract.4 large ripe bananas,1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Let the batter rest for 10 minutes so the einkorn flour can hydrate.
- Fold in the chocolate chips.1 cup 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.
- Cool in the pan for 5 minutes, then remove 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.