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For these delightful chocolate chip banana bread muffins, you will need: - 3 overripe bananas, thoroughly mashed - 1/3 cup coconut oil, melted - 1/2 cup packed brown sugar - 1 large egg, beaten until frothy - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - A generous pinch of salt - 1 teaspoon ground cinnamon - 1 1/2 cups all-purpose flour, sifted - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional, for added crunch) You can make your muffins even better with some add-ins. Consider these: - 1/4 cup of chopped pecans for extra flavor - 1/4 cup of shredded coconut for a tropical twist - 1/2 cup of dried fruit like raisins or cranberries If you don’t have some ingredients, don’t worry! Here are some easy swaps: - Use melted butter instead of coconut oil for a richer taste. - Substitute regular sugar for brown sugar if needed. - For a vegan option, use flaxseed meal mixed with water instead of the egg. - Whole wheat flour can replace all-purpose flour for a healthier muffin. These ingredients and options make your muffins easy and fun to customize. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key. Next, line a muffin tin with paper liners or use non-stick spray for easy removal. In a large bowl, mash the overripe bananas until smooth. Then pour in the melted coconut oil and mix well. Add the brown sugar and beaten egg, stirring until blended. Don't forget the pure vanilla extract! Now, sprinkle in the baking soda, salt, and ground cinnamon. Mix again, making sure everything is combined. Finally, gently fold in the sifted flour, being careful not to overmix it. Add the semi-sweet chocolate chips and walnuts, if you like. Using a scoop or spoon, fill each muffin cup about two-thirds full with the batter. This helps the muffins rise nicely. Make sure to distribute the batter evenly among the cups. This way, each muffin will bake consistently, giving you perfect treats every time. Place the filled muffin tin in your preheated oven. Bake for 18 to 22 minutes. To check if they are ready, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done. Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy the lovely aroma as they cool! To get a soft and fluffy muffin, use ripe bananas. They should be very soft and brown. Mash them well to avoid lumps. Mix the wet and dry ingredients gently. If you overmix, the muffins can turn tough. Bake them until a toothpick comes out with a few moist crumbs. This means they are just right. If you want sweeter muffins, add a bit more brown sugar. You can also use honey or maple syrup for a different taste. For a spice kick, add more cinnamon. If you love nuts, try adding walnuts. They give your muffins a nice crunch. You will need a few tools to make these muffins. Here’s what I recommend: - Mixing bowls for combining your ingredients - A whisk for mixing wet ingredients - A spatula for folding in chocolate chips - A muffin tin for baking - Muffin liners or non-stick spray to prevent sticking - An oven thermometer to ensure the right temperature With these tips, you can easily make the best chocolate chip banana bread muffins! Pro Tips Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots or even black skin for the best results. Don’t Overmix: When adding the flour, mix just until combined. Overmixing can lead to dense muffins. A few lumps are perfectly fine! Experiment with Add-Ins: Feel free to customize your muffins by adding extras like shredded coconut, dried fruits, or different nuts for added texture and flavor. Storage Tips: Keep the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat them gently before serving. {{image_4}} You can make your muffins healthier with easy swaps. Try using applesauce instead of coconut oil. This will cut down on fat while keeping them moist. You can also replace the brown sugar with honey or maple syrup. Both add sweetness without refined sugar. For a gluten-free option, use almond flour or oat flour instead of all-purpose flour. Want to jazz up your muffins? Add a teaspoon of nutmeg for a warm, cozy flavor. You can also mix in a handful of dried fruit, like raisins or cranberries. If you love nuts, try adding pecans or almonds for a crunchy bite. For a tropical twist, mix in shredded coconut for an extra chewy texture. Change your muffins with the seasons. In fall, add pumpkin puree and a touch of nutmeg. This gives a nice autumn flavor. In summer, mix in fresh blueberries or strawberries for a fruity touch. You can also use peppermint extract in winter for a festive vibe. Each season brings new flavors to explore! To keep your chocolate chip banana muffins fresh, store them in an airtight container. This will help retain their moisture and flavor. Place a paper towel at the bottom of the container to absorb excess moisture. You can keep them at room temperature for up to three days. If you want to store them longer, move them to the fridge, where they can last up to a week. When you want to enjoy your muffins again, reheating is easy. You can use the microwave or the oven. For the microwave, heat one muffin for about 10-15 seconds. If you prefer the oven, set it to 350°F (175°C) and warm the muffins for 5-10 minutes. This will bring back their soft, warm texture. Freezing muffins is a great way to save leftovers. Wrap each muffin tightly in plastic wrap or aluminum foil. Then, place them in a freezer bag. They can stay frozen for up to three months. When you’re ready to eat, simply thaw them in the fridge overnight or at room temperature. You can also reheat them straight from the freezer. Enjoy your tasty treats anytime! You can check if your muffins are done by inserting a toothpick into the center. If it comes out clean with a few moist crumbs, they are ready. The baking time is usually 18 to 22 minutes at 350°F (175°C). Keep an eye on them as they bake, so you catch them at just the right moment. Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate. Each type will give your muffins a different taste. Try mixing different chocolates for a fun twist. Just remember to adjust the amount based on your taste. If your muffins are dense, you may have overmixed the batter. Mix just until combined for a lighter texture. Also, check your baking soda to ensure it is fresh. Adding a bit more can help your muffins rise better. Chocolate chip banana muffins can last about 3 to 5 days at room temperature. For longer storage, place them in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well! You learned how to make delicious chocolate chip banana muffins. We covered the key ingredients, step-by-step instructions, and tips for perfecting your bake. You can explore fun variations and smart storage options too. Remember, homemade muffins bring joy and warmth to any day. Baking is an art, but you can master it. Enjoy your muffins fresh, or save them for later. Happy baking, and may your kitchen always smell amazing!

Choco-Banana Bliss Muffins

Deliciously moist muffins made with overripe bananas and chocolate chips, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 pieces overripe bananas, thoroughly mashed
  • 1 third cup coconut oil, melted
  • 1 half cup packed brown sugar
  • 1 large egg, beaten until frothy
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1.5 cups all-purpose flour, sifted
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup chopped walnuts (optional, for added crunch)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cavity with non-stick spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas with the melted coconut oil. Mix them together until they form a smooth, cohesive mixture.
  • Incorporate the packed brown sugar into the banana-oil mixture, followed by the beaten egg and vanilla extract. Mix until everything is evenly blended and no lumps remain.
  • Carefully sprinkle the baking soda, salt, and ground cinnamon over the wet ingredients, and stir well to combine thoroughly.
  • Gradually add the sifted all-purpose flour to the bowl, stirring gently just until the flour is incorporated; be careful not to overmix, as this might affect the muffin's texture.
  • Gently fold in the semi-sweet chocolate chips and walnuts (if using) until they are evenly distributed throughout the batter.
  • Using a scoop or spoon, fill each muffin tin cup about two-thirds full with the batter.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs.
  • Once baked, allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

For an elegant touch, serve the muffins warm with a light drizzle of honey or a dollop of freshly whipped cream on top.
Keyword baking, banana, chocolate, muffins