Moist Banana Chocolate Chip Muffins with Spelt Flour
My banana chocolate chip muffins (tested and re-tested over years for foolproof results!) are the perfect way to use overripe bananas. Made with spelt flour and topped with turbinado sugar for a bakery-style crunch, they’re freezer-friendly and ready in 30 minutes.
Servings: 20 muffins
Calories: 282kcal
Equipment
Ingredients
- 1½ cups brown sugar
- ¾ cup canola or vegetable oil
- 3 mashed overripe bananas, see tip below
- 3 large eggs, room temperature
- 2 cups all-purpose flour
- ¾ cup spelt flour
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp vanilla bean paste, or 1 tsp pure vanilla extract
- 1 tsp Kosher salt
- 1¼ cups mini chocolate chips
- Turbinado sugar, for sprinkling on top before baking
Instructions
- Prepare the pan. Preheat oven to 350°F / 175°C. Line a standard muffin tin with muffin liners (tip below) and spray with nonstick baking spray.
- Mix the wet ingredients. In a large bowl, whisk together 1½ cups brown sugar, ¾ cup canola or vegetable oil, three mashed bananas, three eggs, and ½ tsp vanilla bean paste (or extract).
- Mix the dry ingredients. In a separate bowl, whisk together 2 cups all purpose flour, ¾ cup spelt flour, ¾ tsp baking soda, ½ tsp cinnamon, and 1 tsp Kosher salt.
- Combine wet and dry ingredients. Whisk dry ingredients into wet ingredients until just barely incorporated (it's ok to see some streaks of flour!), then carefully fold in 1¼ cup chocolate chips.
- Bake the muffins. Divide muffin batter between prepared muffin tins fulling about 4/5 of the way to the top. Top each with a sprinkling of turbinado sugar and extra chocolate chips, if desired. (If you fill muffin tins to the very top, cook for 22 minutes!) Bake for 20 minutes, or until a skewer or cake tester inserted into the middle of the muffin comes out clean or with very few moist crumbs on it. Allow to cool for 5 minutes before transferring muffins to a wire rack to cool completely. Note: Mini muffins bake in 12 minutes.
Notes
- For ultra-smooth batter: Mash the bananas with a mortar and pestle. It creates a silky texture without overmixing.
- For taller muffin tops: If you have enough tins, alternate wells and leave a space between each muffin. This encourages bigger, bakery-style domes (but they’ll still be delicious if you can’t!).
- Vanilla swap: Substitute 1 tsp pure vanilla extract for vanilla bean paste.
- Extra chocolatey finish: Sprinkle a few additional chocolate chips on top before baking for that classic, bakery-style look.
Nutrition
Serving: 1muffin | Calories: 282kcal | Carbohydrates: 38g | Protein: 4.1g | Fat: 13.2g | Saturated Fat: 4.4g | Cholesterol: 28mg | Sodium: 177mg | Fiber: 1.4g | Sugar: 21.2g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
