Einkorn Banana Muffins

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.