Banana Chocolate Chip Muffins
These muffins evolved over the last 15 years in our household, may they keep evolving in yours!
Ingredients
- ½ cup King Arthur organic all-purpose flour
- ½ cup Farmer Ground all-purpose flour (sub KA all-purpose for a fluffier muffin)
- ½ cup organic whole-grain einkorn flour
- ½ cup granulated coconut palm sugar
- ¼–½ cup organic granulated cane sugar
- ½ tsp kosher baking soda
- 1 Tbsp kosher baking powder
- ¼ tsp kosher salt
- 1 cup mashed very ripe bananas (from about 2 bananas)
- 1 egg
- 1 tsp vanilla
- ¼ cup buttermilk
- ¼ cup unsalted butter, melted
- ¼ cup olive oil
- 1 cup chocolate chips (can omit or use only half)
Instructions
- Preheat oven to 350°F (175°C).
- Whisk together the flours, sugars, baking soda, baking powder, and salt.
- Whisk together the mashed banana, egg, buttermilk, melted butter, and olive oil.
- Add dry ingredients to the wet, and mix just until combined. Over-mixing will make them tough.
- Add the chocolate chips, if including, and mix.
- If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).
- Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.
- Bake for about 20 minutes or until cooked through—a tester inserted into the center should come out clean.