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To make these tasty muffins, gather these key ingredients: - 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar, packed - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 cup all-purpose flour - 1/2 cup dark chocolate chips - 1/2 cup chopped walnuts (optional) Each ingredient plays a vital role in creating a soft, moist muffin with rich flavors. The bananas bring natural sweetness, while the chocolate chips add a delightful treat. You can swap some ingredients for different tastes or needs. If you want a lighter muffin, use applesauce instead of coconut oil. You can replace brown sugar with white sugar or honey. For a nut-free version, skip the walnuts. If you don’t have dark chocolate, milk chocolate works just as well. Ripe bananas are key for this recipe. They must be very soft and spotted. Ripe bananas offer more natural sugars, making muffins sweeter. They also blend easily and provide moisture. Using unripe bananas can lead to dry muffins. Always choose bananas that you would eat as a snack. The tastier the banana, the better your muffins will be! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures even baking for your muffins. While the oven heats, prepare your muffin tin. Line it with paper liners or lightly grease each cup with cooking spray. This step helps prevent sticking and makes for easy cleanup. In a mixing bowl, mash three ripe bananas with a fork until smooth. Add 1/3 cup of melted coconut oil to the bananas. Mix them well until blended. Next, stir in 1/2 cup of packed brown sugar. Follow this with one beaten large egg and 1 teaspoon of vanilla extract. Mix until the mixture is creamy and well combined. Now, it's time for the dry ingredients. Sprinkle 1 teaspoon of baking soda and a pinch of salt over the wet mixture. Stir gently to combine. Then, gradually add 1 cup of all-purpose flour into the bowl. Mix carefully until just combined. Remember, overmixing can make your muffins tough, so stop as soon as you see no dry flour. Once your batter is ready, fold in 1/2 cup of dark chocolate chips and, if you like, 1/2 cup of chopped walnuts. This adds flavor and texture. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in your preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready! After baking, cool the muffins in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your mouthwatering creations! Mixing is key, but too much can ruin your muffins. When you add flour, stir gently. Stop when you see some dry flour. The batter should look a bit lumpy. This helps keep your muffins soft and fluffy. Overmixing makes them tough and dry. To keep your muffins fresh, let them cool first. Place them in a sealed bag or container. You can store them at room temperature for two days. If you want them to last longer, freeze them. Just wrap each muffin in plastic and put them in a freezer bag. They will stay good for up to three months. You can mix things up with fun additions. Try using different types of chocolate, like milk or white chocolate. Dried fruits, like cranberries or raisins, also work well. If you want a nutty crunch, add more walnuts or even pecans. For serving, dust the muffins with powdered sugar. They look great this way! Enjoy them warm with a little butter on top. It adds a nice, rich flavor. Pro Tips Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Look for bananas that are heavily speckled or even brown for the best results. Don’t Overmix: When combining the flour with the wet ingredients, mix just until combined. Overmixing can lead to dense and tough muffins. Customize Add-ins: Feel free to experiment with different add-ins like dried fruits, nuts, or even spices like cinnamon to add a unique twist to your muffins. Check for Doneness: To ensure even baking, check the muffins a few minutes before the suggested baking time by inserting a toothpick; they are done when it comes out clean. {{image_2}} You can switch up the chocolate in these muffins. Dark chocolate adds richness, but you can try milk chocolate or white chocolate. Each type brings a unique taste. Mix and match to find your favorite blend. If you love a sweeter treat, milk chocolate is perfect. For a deeper flavor, use bittersweet chocolate. You can even add chocolate chunks for a fun texture. Making these muffins gluten-free is simple. Just swap all-purpose flour for a gluten-free blend. Look for a mix that works well for baking. Ensure it includes xanthan gum for the right texture. Follow the same steps in the main recipe, and you’ll have tasty gluten-free muffins. They will be just as soft and delicious! You can add more flavors by mixing in fruits and nuts. Chopped nuts like walnuts or pecans give a nice crunch. If you want fruit, try blueberries or diced strawberries. Add about half a cup of your chosen mix-ins. Fold them into the batter gently to avoid overmixing. These additions make the muffins even more exciting and flavorful! To keep your muffins fresh, place them in an airtight container. This helps maintain moisture. You can store them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. However, they may become a bit dry in the fridge. Freezing muffins is an excellent way to save them for later. First, let the muffins cool completely. Then, wrap each one tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, simply thaw them at room temperature. To enjoy your muffins warm, you can reheat them easily. For the best results, use an oven. Preheat the oven to 350°F (175°C). Wrap the muffins in aluminum foil to prevent them from drying out. Heat for about 10-15 minutes. You can also use a microwave for a quick fix. Heat on medium power for about 15-20 seconds. Enjoy your warm muffins! Yes, you can use frozen bananas! Just let them thaw first. Once thawed, mash them well. The texture will still be great, and the flavor is sweet. You can use vegetable oil or melted butter. Both work well. They keep the muffins moist and tasty. Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. If not, bake for a few more minutes. Absolutely! Just adjust the baking time. Mini muffins need about 12-15 minutes. Check them with a toothpick to be sure. This blog post covered the key ingredients for chocolate chip banana bread muffins. Ripe bananas are crucial for flavor. I provided clear steps for mixing and baking muffins. You learned tips for proper storage and avoiding overmixing. Chocolate chip banana muffins are fun and tasty for everyone. Remember to try different flavors and mix-ins. Enjoy baking these muffins, and share them with others. 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 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed
  • 1 third cup melted coconut oil
  • 1 half cup brown sugar, packed
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 1 half cup dark chocolate chips
  • 1 half cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  • In a mixing bowl, combine the mashed bananas and melted coconut oil. Stir until well blended.
  • Add in the brown sugar, beaten egg, and vanilla extract. Mix until smooth and creamy.
  • Sprinkle the baking soda and salt over the mixture, then mix until incorporated.
  • Gradually add the all-purpose flour into the wet ingredients, stirring gently until just combined. Be careful not to overmix!
  • Fold in the dark chocolate chips and walnuts (if using), ensuring an even distribution throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dust the muffins with powdered sugar and serve warm with butter for extra indulgence.
Keyword banana, chocolate chip, muffins