International / basics / Cakes & baking
Banana Chocolate Chip Muffins
These muffins evolved over the last 15 years in our household, may they keep evolving in yours!
Ingredients
- King Arthur organic all-purpose flour, King Arthur, organic1/2 cup
- Farmer Ground all-purpose flour, Farmer Ground; sub KA all-purpose for a fluffier muffin1/2 cup
- whole-grain einkorn flour, organic, whole-grain1/2 cup
- granulated coconut palm sugar, granulated, coconut1/2 cup
- granulated cane sugar, organic, cane1/4–1/2 cup
- baking soda, kosher1/2 tsp
- baking powder, kosher1 tbsp
- kosher salt1/4 tsp
- mashed very ripe bananas, mashed, very ripe; from about 2 bananas1 cup
- egg1
- vanilla1 tsp
- buttermilk1/4 cup
- unsalted butter, melted1/4 cup
- olive oil1/4 cup
- chocolate chips, can omit or use only half1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Region evidence: no stated origin (basic dish)
