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- 3 ripe bananas, well-mashed - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 cup granulated sugar - 1/4 cup brown sugar, tightly packed - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 1/2 cups all-purpose flour - 1 cup semi-sweet chocolate chips - 1/2 teaspoon ground cinnamon (optional for an extra flavor boost) The ripe bananas are the star here. They add natural sweetness and moisture. Use bananas that are very soft for the best flavor. Unsalted butter gives the muffins a rich taste. Make sure to melt it and let it cool a bit before mixing. Granulated sugar adds sweetness, while brown sugar brings a hint of caramel flavor. Together, they create a perfect balance. Eggs are essential for structure. They help the muffins rise and become fluffy. Pure vanilla extract adds a warm, inviting flavor. It enhances the other tastes in the muffins. Baking soda is the leavening agent. It helps the muffins rise and become light. Fine sea salt balances the sweetness and enhances flavors. Just a small amount makes a big difference. All-purpose flour gives the muffins their texture. It helps hold everything together. Semi-sweet chocolate chips bring the chocolatey goodness. They melt slightly during baking, creating pockets of chocolate joy. Ground cinnamon is optional but highly recommended. It adds warmth and spice that complements the bananas. Each muffin has about: - Calories: 200 - Total Fat: 8g - Saturated Fat: 5g - Cholesterol: 30mg - Sodium: 150mg - Total Carbohydrates: 30g - Dietary Fiber: 1g - Sugars: 12g - Protein: 3g This gives you a tasty treat that can fit into a balanced diet. Enjoy them as a snack or breakfast! {{ingredient_image_2}} First, heat your oven to 350°F (175°C). This temperature helps the muffins rise well. Next, take a standard muffin tin. You can line it with paper liners or use cooking spray. This step makes it easy to remove the muffins later. In a big bowl, mash the ripe bananas until they are smooth. Add the melted butter and mix well. Next, sprinkle in the granulated sugar and brown sugar. Stir until the sugars blend into the banana mixture. Now, add the eggs, one at a time. Mix well after each egg to blend them fully. Pour in the pure vanilla extract and stir until everything is combined. In another bowl, whisk together the baking soda, sea salt, all-purpose flour, and ground cinnamon if you want a hint of spice. Gently fold the dry mix into the wet banana mix. Be careful not to overmix. This keeps your muffins light and fluffy. Finally, fold in the chocolate chips. Make sure they are evenly distributed throughout the batter. Scoop the muffin batter into the prepared muffin tin. Fill each cup about 3/4 full. This gives the muffins room to rise during baking. Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, your muffins are ready. Once baked, take the muffin tin from the oven. Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm muffins with a sprinkle of powdered sugar or a side of butter. To get soft and fluffy muffins, use ripe bananas. They should be brown and spotty. This gives great flavor and moisture. Mix the wet and dry ingredients separately first. Then, combine them gently. Overmixing can make the muffins tough. Stir just until you see no dry flour. Make sure your oven is preheated to 350°F (175°C). Use an oven thermometer for accuracy. Fill each muffin cup about 3/4 full. This allows the muffins to rise evenly. Rotate the muffin tin halfway through baking. This helps them cook evenly on all sides. Serve the muffins warm for the best taste. A light dusting of powdered sugar adds flair. Pair them with butter or cream cheese for added richness. You can also serve them with fresh fruit or yogurt for a balanced snack. Enjoy them with a cup of coffee or tea for a perfect treat! Pro Tips Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins, so be gentle! Custom Add-ins: Feel free to get creative! Add nuts, dried fruit, or even a sprinkle of sea salt on top before baking for an extra flavor dimension. Storage Tips: Store your muffins in an airtight container at room temperature for up to three days, or freeze for longer storage. Just reheat them for a few seconds in the microwave for a warm treat! {{image_4}} To make vegan chocolate chip banana muffins, you can swap the eggs. Use flaxseed meal instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This mixture works great in place of eggs. For butter, use coconut oil or any plant-based butter. The rest of the recipe stays the same. Your muffins will still be moist and tasty! If you need gluten-free muffins, replace all-purpose flour with a gluten-free flour blend. Make sure the blend has xanthan gum for better structure. You may also use almond flour or oat flour. These flours add a nice nutty taste. Check that your chocolate chips are gluten-free too. This way, everyone can enjoy these muffins! Want to add more flavor? Try adding nuts or dried fruit. Walnuts or pecans add crunch. Dried cranberries or raisins give a chewy texture. You can also sprinkle in spices like nutmeg or cardamom. If you love coconut, add shredded coconut for a tropical twist. These small changes make your muffins unique and fun to eat! To keep your muffins fresh, place them in an airtight container. You can store them at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. Just make sure they cool completely before sealing them up. Freezing muffins is a great way to enjoy them later. Allow the muffins to cool down completely. Then, wrap each muffin in plastic wrap tightly. Place the wrapped muffins in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, just thaw them at room temperature or microwave for a few seconds. To reheat your muffins, you can use the microwave or the oven. For the microwave, heat each muffin for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the muffins in for about 5-10 minutes until warm. Enjoy them fresh, just like when they were baked! Yes, you can use frozen bananas. First, let them thaw completely. After thawing, mash them well. They will be soft and easy to mix. Frozen bananas add great flavor and moisture to your muffins. Just remember to drain any extra liquid. If you need an egg substitute, try using applesauce. Use 1/4 cup of unsweetened applesauce for each egg. Another option is mashed flaxseed. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes before adding it to the mixture. Both choices will keep your muffins moist and fluffy. To boost the chocolate flavor, add more chocolate chips. You can use up to 1 1/2 cups of semi-sweet chocolate chips. For an extra treat, try mixing in some cocoa powder. About 1/4 cup will give you rich chocolate flavor. You could also drizzle melted chocolate on top after baking for a tasty finish. You learned about key ingredients and their benefits. We explored simple steps for baking muffins. You picked up tips for great texture and even baking. Plus, you saw fun variations for different diets. Finally, we discussed how to store and reheat muffins. Making muffins can be easy and rewarding. With these tips, you can bake tasty treats for family and friends. Happy baking!

Banana Bliss Chocolate Chip Muffins

Deliciously moist muffins packed with ripe bananas and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 whole ripe bananas, well-mashed
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, tightly packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1.5 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 0.5 teaspoon ground cinnamon (optional for an extra flavor boost)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with paper liners or coating it with non-stick cooking spray to ensure easy release after baking.
  • In a large mixing bowl, combine the well-mashed bananas with the melted butter. Using a fork or spatula, mix until the mixture is smooth and creamy.
  • Sprinkle in both granulated sugar and brown sugar into the banana-butter mixture. Stir diligently until the sugars are thoroughly blended into the mixture.
  • Carefully add the eggs, one at a time, mixing well after each addition to incorporate them fully. Follow with the pure vanilla extract, stirring until everything is nicely combined.
  • In a separate mixing bowl, whisk together the baking soda, sea salt, all-purpose flour, and ground cinnamon (if choosing to include) until evenly distributed.
  • Gradually fold the dry ingredient mixture into the wet banana mixture. Stir gently to combine, being cautious not to overmix, which can lead to dense muffins.
  • Gently fold in the semi-sweet chocolate chips, ensuring they are scattered evenly throughout the batter for optimum chocolaty goodness.
  • Scoop the muffin batter into the prepared muffin tin, filling each cup approximately 3/4 full for best results. This will allow them room to rise nicely during baking.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
  • Once baked, remove the muffin tin from the oven. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar and paired with butter or cream cheese.
Keyword banana, chocolate chip, muffins