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- 3 ripe bananas, mashed - 1/3 cup melted coconut oil (or unsalted butter) - 1/2 cup brown sugar - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 1/2 cups all-purpose flour - 1/2 cup semi-sweet chocolate chips - 1/2 teaspoon ground cinnamon (optional) If you need to make changes, here are some tips: - For coconut oil, you can use unsalted butter. Both work great. - Brown sugar gives a nice taste. You can use white sugar if you run out. - Instead of a large egg, try 1/4 cup of applesauce for a vegan version. - Use whole wheat flour for a healthier option. You may need to adjust the liquid. - If you like a spice kick, add more cinnamon or even nutmeg. Each muffin has about: - Calories: 150 - Total Fat: 7g - Saturated Fat: 4g - Cholesterol: 20mg - Sodium: 90mg - Total Carbohydrates: 20g - Dietary Fiber: 1g - Sugars: 8g - Protein: 2g This info can help you keep track of what you eat. Enjoy your delicious muffins without worry! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, take a muffin tin and line it with paper liners. You can also spray it with non-stick cooking spray. This helps the muffins release easily after baking. In a large mixing bowl, mash three ripe bananas. You want them smooth but not liquid. Next, add 1/3 cup of melted coconut oil or unsalted butter. Mix these two until they blend well. Now, stir in 1/2 cup of brown sugar, one beaten egg, and 1 teaspoon of vanilla extract. Keep mixing until the mixture is smooth and creamy. This will give your muffins a rich flavor. Sprinkle 1 teaspoon of baking soda and a pinch of salt over the wet mix. Gently fold these in without overmixing. Now, add 1 1/2 cups of all-purpose flour. Fold it in carefully until you no longer see flour streaks. Overmixing can make the muffins tough, so be gentle! Finally, it’s time for the fun part! Add 1/2 cup of semi-sweet chocolate chips. If you like, you can also add 1/2 teaspoon of ground cinnamon for extra flavor. Fold these in gently. Now, spoon the batter into your muffin cups, filling them about 2/3 full. This allows space for rising while baking. Bake your muffins for 18-20 minutes. When they're golden and a toothpick comes out clean, they’re done! Let them cool in the tin for 5 minutes before moving them to a wire rack. Enjoy the smell as they cool! To get the best muffin texture, use ripe bananas. They should be soft and sweet. Mash them well to avoid lumps. Use room temperature eggs for easy mixing. This helps the batter blend smoothly. When mixing, stop as soon as you see no flour. Overmixing makes muffins dense. Fill muffin cups only two-thirds full. This allows space for rising. A common mistake is using unripe bananas. They lack the sweetness we want. Don't skip the baking soda; it helps the muffins rise. Make sure your oven is preheated. A cold oven can lead to uneven baking. Avoid opening the oven door too soon; it can cause the muffins to sink. Lastly, resist the urge to overbake. Check for doneness with a toothpick. If you need to swap ingredients, it's easy. Use unsalted butter instead of coconut oil for a rich taste. Brown sugar can be replaced with white sugar, but it may change the flavor. If you want to skip the egg, use a small banana or applesauce. You can also use gluten-free flour for a gluten-free option. Always keep the same amount when substituting to maintain balance. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Don't Overmix: When combining the flour with the wet ingredients, mix just until no flour streaks remain. Overmixing can lead to dense muffins. Customize Your Add-ins: Feel free to add nuts, dried fruits, or different types of chocolate chips to personalize your muffins. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_2}} You can make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. The blend should contain xanthan gum for better texture. This change keeps the muffins moist and fluffy. They taste just as good as the original! To make vegan muffins, swap the egg for a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. Use plant-based butter or coconut oil instead of regular butter. This way, everyone can enjoy these tasty treats! Want to add more flavor? Stir in chopped nuts like walnuts or pecans for a crunchy bite. You can also add dried fruits such as raisins or cranberries. They give a sweet and chewy texture. A sprinkle of cinnamon adds warmth and depth to the muffins. Try different combinations to find your favorite! After you bake your chocolate chip banana bread muffins, let them cool. Place them in an airtight container. You can keep them on the counter for up to three days. If you want them to last longer, store them in the fridge. This helps keep them fresh. Just remember to let them come back to room temperature before eating. Freezing muffins is a great way to save them for later. Once the muffins cool, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. When you are ready to eat, just take out as many as you want. Let them thaw at room temperature or warm them in the microwave. To reheat your muffins, use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 5-10 minutes. If you are in a hurry, you can also use the microwave. Heat each muffin for about 15-20 seconds. Just make sure not to overheat them, or they can dry out. Enjoy your warm muffins! To ripen bananas fast, place them in a brown paper bag. The bag traps ethylene gas, which speeds up ripening. You can also add an apple to the bag. This trick works well! For an even quicker method, you can bake unripe bananas at 300°F (150°C) for about 15-20 minutes. This softens them and brings out sweetness. Yes, you can use frozen bananas! Just thaw them first. Once thawed, drain excess liquid. Mash them well before mixing into the batter. Frozen bananas often taste sweeter, making your muffins even better. If you're out of chocolate chips, try using chopped nuts or dried fruit instead. Walnuts or pecans add a nice crunch. Raisins or dried cranberries can offer a sweet touch. You can also use cocoa powder for a chocolate flavor, but reduce the flour slightly to balance the mix. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it comes out wet, bake for a few more minutes. Look for a golden color on top as another sign of doneness. You’ve now got a complete guide to making Chocolate Chip Banana Bread Muffins. We covered ingredients, storage tips, and common mistakes. I shared fun variations to fit your diet, like gluten-free or vegan. Remember to follow the steps closely for the best texture. Each bite should be soft and yummy. With all these tips, you’re set to impress friends and family. Enjoy baking these tasty muffins and savor every bite!

Choco-Banana Bliss Muffins

Delicious muffins made with ripe bananas and chocolate chips for a delightful treat.
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 ripe bananas, mashed
  • 1.33 cup melted coconut oil (or unsalted butter)
  • 0.5 cup brown sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1.5 cups all-purpose flour
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 teaspoon ground cinnamon (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.
  • In a large mixing bowl, combine the mashed bananas and melted coconut oil until well blended.
  • Stir in the brown sugar, beaten egg, and vanilla extract until smooth and creamy.
  • Sprinkle the baking soda and salt over the mixture, and gently mix to combine.
  • Carefully fold in the all-purpose flour, just until you don't see more flour streaks - be cautious not to overmix.
  • Add the chocolate chips and cinnamon (if using), folding them gently into the batter.
  • Spoon the batter into each muffin cup, filling them about 2/3 full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and alongside a few extra chocolate chips on top for a delightful look!
Keyword banana, chocolate, dessert, muffins