These Einkorn Chocolate Banana Muffins transform overripe, spotted bananas into a treat the whole family will love. Made with freshly milled einkorn flour, unsweetened cocoa powder and a full cup of chocolate chips, these muffins are richly chocolatey yet light and tender — you’d never guess they’re made with an ancient grain. They have a soft, bakery-style crumb and an approachable flavor that wins over even picky eaters.
If you enjoy baking with freshly milled flour, einkorn is often the grain that converts people first. It has a mild, almost buttery taste that complements chocolate and banana exceptionally well and reads less like a dense whole-grain product than many modern whole-wheat recipes. Because einkorn’s gluten structure differs from modern wheat, it often yields moist, tender bakes that stay pleasant for longer.
Why use einkorn for banana muffins?
Einkorn has a lower gluten content than modern wheat and tends to produce baked goods that remain moist and tender. For muffins, that means they won’t become rubbery or dry out as quickly. Freshly milled einkorn flour also contains the bran and germ, so it absorbs liquid more slowly than sifted or refined flours. That’s why this recipe includes a short resting period for the batter — giving the flour a few minutes to hydrate improves texture and helps the batter come together without overmixing.
If you’re new to freshly milled flour or want a single reference covering everything I’ve learned, a comprehensive guide can be helpful. A good guide will walk you through mill settings, grind textures, hydration tips, and common troubleshooting steps that make working with fresh flour easier and more consistent.
What you’ll love about this chocolate banana muffin recipe:
- Double chocolate: cocoa in the batter plus chocolate chips throughout for intense chocolate flavor.
- Uses up ripe bananas: the spottier the banana, the better—perfect for overripe fruit.
- Whole grain: made with freshly milled einkorn flour so you get whole-grain nutrition without sacrificing taste or texture.
Recipe Ingredients
You’ll need the following ingredients to make Einkorn Chocolate Banana Muffins:
- Freshly milled einkorn flour
- Cocoa powder (unsweetened)
- Baking soda
- Salt
- Brown sugar
- Butter (or substitute)
- Eggs
- Ripe bananas, mashed
- Vanilla extract
- Chocolate chips
Ingredient notes
- Einkorn flour: For best flavor and texture, mill einkorn berries right before making the batter. A medium-fine grind works well in muffins.
- Bananas: Use very ripe bananas with brown spots. They mash easily and add natural sweetness and moisture.
- Cocoa powder: Regular unsweetened cocoa is perfect; Dutch-process will deepen the flavor if you prefer a richer chocolate note.
- Chocolate chips: Semi-sweet chips balance the banana; dark chips work if you want a bolder chocolate profile.
How to make Einkorn Chocolate Banana Muffins — step by step
STEP 1: Preheat the oven to 350°F (175°C). Line a 12‑cup muffin tin with liners.
STEP 2: In a medium bowl, whisk together 2 cups freshly milled einkorn flour, 1/4 cup cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt.
STEP 3: In a large bowl or stand mixer, cream 6 tablespoons softened or melted butter (or a neutral oil) with 1/2 cup brown sugar until combined.
STEP 4: Beat in 2 eggs, one at a time, until incorporated.
STEP 5: Stir in 4 large ripe mashed bananas and 1 teaspoon vanilla extract.
STEP 6: Add the dry ingredients to the wet ingredients gradually, stirring just until combined. Avoid overmixing to keep muffins tender.
STEP 7: Let the batter rest for 10 minutes so the freshly milled einkorn flour can hydrate — this improves texture and muffin rise.
STEP 8: Fold in 1 cup chocolate chips.
STEP 9: Fill each muffin cup to the top with batter.
STEP 10: Bake 20–22 minutes or until a toothpick inserted in the center comes out mostly clean.
STEP 11: Cool in the pan for about 5 minutes, then transfer muffins to a wire rack to finish cooling.
Storage and reheating
Room temperature: Store cooled muffins in an airtight container for up to 3 days.
Reheating: Warm a muffin in the microwave for 20–30 seconds for that just-baked taste.
Freezing: Cool completely, place in a zip-top freezer bag, and freeze up to three months. Thaw overnight in the fridge or microwave from frozen for about 45 seconds.
Variations and substitutions
Different flours: Store-bought whole-grain einkorn flour or all-purpose einkorn works fine. You can also use whole wheat or spelt with a slightly different flavor; keep the 10‑minute rest to hydrate the flour.
Mix-ins: Fold in chopped walnuts, pecans or peanut butter chips along with the chocolate chips for texture and flavor contrast.
Less sugar: If bananas are very ripe, reduce the brown sugar to 1/3 cup — the fruit adds plenty of sweetness.
Dairy-free: Substitute melted coconut oil for butter and use dairy-free chocolate chips. The muffins still maintain good texture and flavor.
Common questions
Why let the batter rest?
Freshly milled flour contains intact bran and germ, which absorb moisture more slowly. Letting the batter sit for about 10 minutes allows the flour to hydrate, producing a better crumb and preventing dry or crumbly muffins.
Can I use frozen bananas?
Yes. Thaw completely, drain any excess liquid and then mash. Frozen bananas can be sweeter and work well in this recipe.
Do these taste like a health-food muffin?
No — these taste like chocolate banana muffins. The einkorn’s mild, slightly buttery flavor blends with cocoa and banana for a familiar, indulgent profile that’s easy to enjoy.
Can I make mini muffins?
Yes. Reduce the baking time and check for doneness around 10–12 minutes.
What goes well with these muffins?
They’re best served warm with a little softened butter and a cold glass of milk. Simple, comforting and perfect for breakfast, snack time or lunchboxes.
Einkorn Chocolate Banana Muffins — Recipe (serves 12)
- 2 cups freshly milled einkorn flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 6 tablespoons butter, softened or melted
- 2 eggs
- 4 large ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions (condensed)
- Preheat oven to 350°F and line a 12‑cup muffin tin.
- Whisk dry ingredients together (flour, cocoa, baking soda, salt).
- Cream butter and brown sugar, then beat in eggs.
- Stir in mashed bananas and vanilla, fold in dry ingredients until just combined.
- Let batter rest 10 minutes to hydrate the flour, then fold in chocolate chips.
- Fill muffin cups and bake 20–22 minutes. Cool 5 minutes in the pan, then transfer to a rack.
Notes: Letting the batter rest is the single most important tip for working with freshly milled einkorn flour — it noticeably improves texture. If you try the recipe, adjust sugar to taste based on the ripeness of your bananas and enjoy experimenting with different chocolate percentages or mix-ins.