Einkorn Banana Muffins with Chocolate Chips and Walnuts
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Soft, moist, and delicious Einkorn Banana Muffins loaded with milk chocolate chips and chopped walnuts. These muffins are the perfect way to use up ripe bananas and are naturally sweetened with maple syrup, making them the perfect breakfast or snack for kids and adults alike.
These Banana Nut Chocolate Chip Muffins with einkorn flour are inspired by one of my most popular recipes, Brown Butter Einkorn Banana Bread. I wanted to capture those same cozy banana flavors in an easy grab-and-go muffin that was just as soft, moist, and delicious.
When developing this recipe, I knew I wanted to use maple syrup instead of a dry sugar, creating a naturally maple sweetened banana muffin, just like I do in my Einkorn Apple Cinnamon Muffins. Not only is it easy to mix into the batter, but because it naturally contains water, it also helps create a soft, moist crumb. Combined with ripe mashed bananas, these muffins bake up incredibly tender and flavorful without being overly sweet.
Milk chocolate chips melt into every bite while chopped walnuts add just the right amount of crunch. They’re easy enough for busy mornings but delicious enough to make whenever you have a few overripe bananas sitting on the counter.
Table of Contents
Ingredient’s You’ll Need for Einkorn Flour Banana Muffins with Chocolate Chips and Nuts
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Step-By-Step How to Make These Einkorn Banana Muffins
Combine Dry Ingredients
Whisk together einkorn flour, baking soda, baking powder and salt.
Mix Wet Ingredients
Mash the ripened bananas. Then combine wet ingredients. Maple syrup, eggs, vanilla, melted butter and mashed bananas. Whisk together until well combined.
Combine Wet and Dry Ingredients
Combine wet ingredients into dry and gently mix until just combined, but do not overmix.
Add Mix Ins
Gently fold in milk chocolate chips and chopped walnuts.
Rest Batter and Preheat Oven
Let the batter rest for 10 minutes while you preheat the oven to 375 Degrees Fahrenheit and line your muffin tins with liners. Once rested, evenly divide the batter among the 12 standard muffin tins and add a few more chocolate chips and nuts on top. Then bake for 16-19 minutes.
Helpful Tips for Einkorn Banana Muffins
FAQ’s
Where to buy einkorn flour?
With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.
I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.
Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. If you’d like to learn more about einkorn flour I recommend reading my Beginners guide, great for non yeasted recipes. And for more advanced recipes with yeast and sourdough my How to Convert Bread Recipes to Einkorn is super helpful and includes a calculator for bakers percentages and hydration.
Why do I need to let the einkorn muffin batter rest?
Resting the batter allows the einkorn flour to fully absorb the liquid, creating a thicker batter that bakes into softer, more tender muffins with a better rise and taller, domed tops. Just don’t let the batter rest too long, or the baking powder and baking soda will begin to lose their leavening power. For the best results, let the batter rest for 10–15 minutes before baking. I don’t recommend resting it longer than 30 minutes for muffins.
Can I freeze these muffins?
Absolutely! Let the muffins cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
How ripe should my bananas be?
The best bananas are heavily speckled or almost completely brown. The riper the bananas, the sweeter and more flavorful your muffins will be.
More Einkorn Muffin Recipes
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Einkorn Banana Muffins
Equipment
Ingredients
- 205g (¾ cup) About 2 medium ripe bananas
- 150g (½ cup) Maple syrup
- 113g (½ cup) Melted salted butter
- 2 large Eggs
- 2 tsp Vanilla extract
- 240g (2 cups) Einkorn flour all-purpose
- 2½ tsp Baking powder
- ½ tsp Fine grain sea salt
- ¼ tsp Baking soda
- ½ cup Milk chocolate chips Plus extra for topping
- ½ cup Chopped walnuts Plus extra for topping
Instructions
- Combine the wet ingredients: In a large mixing bowl, whisk together the mashed bananas, cooled melted butter, maple syrup, eggs, and vanilla extract until smooth and well combined.
- Mix the dry ingredients: In a separate medium bowl, whisk together the einkorn flour, baking powder, baking soda, and fine sea salt.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix.
- Fold in mix ins: Gently fold in the chocolate chips and chopped walnuts until evenly distributed.
- Rest the batter- Let the batter rest for 10 minutes. This gives the einkorn flour time to fully hydrate, resulting in a thicker batter and softer, more tender muffins.
- Preheat and prepare the pan: While the batter rests, preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it with butter or oil.
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups. Sprinkle a few extra chocolate chips and chopped walnuts on top, if desired.
- Bake: Bake for 16–19 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.