Cookbook:Banana Chocolate Chip Muffins

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

• ½ cup King Arthur organic all-purpose flour
• ½ cup Farmer Ground all-purpose flour
• ½ cup organic whole-grain einkorn flour
• ½ cup 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
• ¼ cup buttermilk
• ¼ cup unsalted butter, melted
• ¼ cup olive oil
• 1 cup chocolate chips (can omit or use only half)

• Oven
• 1 ea. muffin pan (or 2 mini muffin pans)
• Measuring cups and spoons
• Whisk or fork for mixing
• Mixing bowls

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. If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).
6. Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.
7. Bake for about 20 minutes or until cooked through—a tester inserted into the center should come out clean.

• If desired, the muffins can be left in the oven to brown slightly after they are cooked through in the center. If you overbake them, they'll be okay but not as fluffy.
• Leave the muffins on the counter overnight to develop a little more cookie-like chewiness.
• The batter is fairly high in oil and butter, so you can skip the liners if your pans are fairly nonstick.