Banana Chocolate Chip Einkorn Muffins

As a mom of young children, it seems like they are always hungry! It’s hard keeping up with their growing appetites!I began making muffins each week in order to stay away from giving them processed snacks. If I don’t plan ahead, I tend to grab whatever is available and it’s not usually a healthy choice.  I love making these muffins because I usually have all the ingredients laying around, even when I am low on groceries. Making banana bread or muffins is one of my favorite ways to use over-ripe bananas.

This recipe uses einkorn flour which has quickly become one of my favorite grains to bake with! I talk in detail about it in this post. If you or your family have a sensitivity to gluten, I would give einkorn a try. While it does contain gluten, many who struggle with gluten-sensitivity don’t react negatively to this type of flour.  Einkorn is an ancient grain that has never been hybridized or altered in any way, so it is still in its original form.

My children LOVE muffins. Possibly because I put chocolate chips in them. Its all about balance around here! I don’t feel guilty about giving them these homemade muffins because they are naturally sweetened and made with whole ingredients. We eat these for snack, but also for a quick breakfast in the morning if we are in a hurry. Give this recipe a try and they just might become a favorite in your house too!


5 from 4 votes

Banana Chocolate Chip Einkorn Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 large muffins


  • 2 eggs
  • 3 large bananas
  • ½ cup butter
  • ½ cup maple syrup or honey
  • ½ cup coconut sugar
  • 1 1/2 tsp vanilla
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3 cups all purpose einkorn flour
  • 1 cup chocolate chips


  1. Preheat the oven to 350 degrees.

  2. Blend the bananas with a hand mixer until mashed together, approximately one minute. 

  3. Add the eggs, butter, maple syrup, coconut sugar and vanilla into the bowl with the bananas and use a hand mixer to combine.

  4. In a separate bowl, combine baking soda, cinnamon, flour and salt.

  5. Combine the dry ingredients with the wet ingredients.

  6. Stir in the chocolate chips.

  7. Grease the muffin tin and pour in the batter. 

  8. Bake for 30 minutes. 


  • Nilushi Rathnaweera
    Posted July 30, 2017 6:38 am 0Likes

    love it.

  • Nicole
    Posted July 30, 2017 6:43 am 0Likes

    4 stars

    Have a great night,


  • Sophie
    Posted July 30, 2017 7:36 am 0Likes

    Sounds so delicious!

  • disha
    Posted July 30, 2017 7:49 am 0Likes

    5 stars
    yummilicious.will surely try this

  • Darlene
    Posted July 30, 2017 8:59 am 0Likes

    Can’t wait to make these with my kids!

  • Alicia Cook
    Posted August 4, 2017 10:50 pm 0Likes

    I had never heard of this kind of flour, I am allergic to gluten, but am going to try this!! What you two

    are doing is great!! It is SO hard to find un – processed foods, these recipes will be a great help to

    all of us without many choices!! Thank you!!

  • Kyla Matton Osborne
    Posted September 2, 2017 10:56 am 0Likes

    5 stars
    I’d never heard of einkorn flour before, but I was aware that some of the older wheat varieties are easier for some people to digest. I’ll have to look around and see if I can find it locally!

  • Rae @ Imperfect Individuals.
    Posted September 13, 2017 7:26 am 0Likes

    Oh my gosh, these look SO good. I have never heard of eikorn flour but I am definitely going to try this out. Thank you!

  • Susan
    Posted January 7, 2019 8:51 pm 0Likes

    5 stars
    I have been scouring the internet for the perfect recipe to use for my first time baking with einkorn. It is not a cheap ingredient so I was looking for something that did not use a lot at one time. I came across your website and I knew I had to try this one. Your photos sold me. The muffins looked so good and I had everything else handy. This recipe did not disappoint. I am so impressed with the light texture of the muffins. They rose beautifully! And they taste amazing!! Thank you for sharing. I am looking forward to trying the pumpkin muffins next. As a note- I replaced the butter with Earth Balance (vegan) with no issue. Next time I’m going to switch out the egg with egg replacer (vegan) to see if this recipe can be Vegan. Thank you for sharing your recipe.

    • These Lovely Acres
      Posted January 8, 2019 11:36 am 0Likes

      Thank you so much Susan!! I’m so happy to hear that they turned out well for you! Its one of our favorite recipes also.

  • Tina
    Posted February 21, 2019 7:30 pm 0Likes

    5 stars
    These muffins are in the oven as I type. If the batter is any indication of the finished product (of course it is) they will be fantastic! Question: What sized muffin tin did you use? I used a regular sized one and got 18 large muffins from the recipe 🙂

  • Allison
    Posted January 4, 2020 9:12 am 0Likes

    5 stars
    This is an amazing recipe!!! I have made it now 4-5 times and they always turn out great. I was catching myself giving my kiddos pre-made chocolate chip muffins all of the time but the ingredients are so gross! These taste better and have clean ingredients. I subbed the chocolate chips with blueberries once and those were awesome too!

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