These muffins are a dream come true; the perfect opportunity to incorporate our Flourist Whole Grain Einkorn Flour into your weekly baking routine. We like to use a 70% Dark Chocolate for the most intense chocolate flavour, but experiment based on your own personal preference.

Banana Pecan Einkorn Muffins
1/2 cup (115g) butter 
1 cup (152g) brown sugar
2 eggs  
2 ripe bananas 
2 cups (276grams) Flourist Whole Grain Einkorn Flour
1 tsp salt 
1 tsp baking powder 
1/2 tsp baking soda
3/4 cup plain yoghurt 
1/2 cup milk
1 tsp vanilla 
2-2.5 cups chocolate chips 
1/2 cup pecans, roughly chopped 

Preheat the oven to 400 degrees. Prepare a muffin tray with paper liners or spray. This recipe makes 12 medium muffins.

Mix the butter and sugar together in a large mixing bowl. Add eggs, one at a time and mix well. In a separate bowl, mash and beat the bananas together, set aside. In a small bowl, combine the yoghurt and the milk.  In another bowl, mix the flour, salt, baking powder and baking soda. 

Alternate mixing the flour mixture and the yoghurt mixture into the butter and sugar mixture, mixing gently as you go. Fold in the bananas and vanilla. Lastly, mix in the chocolate chips and pecans. 

Scoop into the prepared muffin tray and bake for 20-22 minutes, or until brown. Cool before devouring.

Try substituting buttermilk for the yoghurt and milk as a variation. You can also try any of our other whole grain flours in this recipe; our sifted flours will work as well.