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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Banana Chocolate Chip Muffins

Serves 30

| Desserts These muffins evolved over the last 15 years in our household, may they keep evolving in yours!

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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)

Method

  1. Preheat oven to 350°F (175°C).
  2. Whisk together the flours, sugars, baking soda, baking powder, and salt.
  3. Whisk together the mashed banana, egg, buttermilk, melted butter, and olive oil.
  4. Add dry ingredients to the wet, and mix just until combined. Over-mixing will make them tough.
  5. Add the chocolate chips, if including, and mix.
  6. If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).
  7. Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.
  8. Bake for about 20 minutes or until cooked through—a tester inserted into the center should come out clean.