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To make the best chocolate chip banana bread muffins, gather these key ingredients: - 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/4 cup honey or maple syrup - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 cup all-purpose flour - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients work together to create a moist, sweet, and flavorful muffin. The ripe bananas add natural sweetness and moisture. Coconut oil gives a rich flavor and keeps the muffins soft. Honey or maple syrup adds a touch of sweetness without being too overpowering. The egg helps to bind everything together, while vanilla extract adds a lovely aroma. Baking soda is essential for leavening, making your muffins rise. Salt enhances all the flavors, and ground cinnamon brings warmth to the mix. All-purpose flour forms the base, while semi-sweet chocolate chips add that irresistible chocolatey goodness. If you want a nutty crunch, consider adding chopped walnuts. This combination ensures each bite is a delightful treat! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature is perfect for baking muffins. While the oven heats up, prepare your muffin tin. You can either line it with paper liners or lightly grease it with some oil. This step helps the muffins come out easily. In a large bowl, take your three ripe bananas and mash them well. Add in 1/3 cup of melted coconut oil. Mix them until they blend smoothly. Next, pour in 1/4 cup of honey or maple syrup. Then, crack in one large egg and add 1 teaspoon of vanilla extract. Stir everything together until it looks nice and smooth. In a separate bowl, grab a whisk. Combine 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Then, add 1 cup of all-purpose flour. Whisk all these dry ingredients together until they are well mixed. This ensures even flavor in your muffins. Now, it’s time to combine the wet and dry mixtures. Gradually add the dry mix into the wet mix. Use a spatula to fold the two together gently. Be careful not to over-mix; just mix until you can’t see any dry flour. If you want to make them extra special, fold in 1/2 cup of semi-sweet chocolate chips and 1/4 cup of chopped walnuts. Spoon the batter into your prepared muffin tin. Fill each cup about 2/3 full. This allows room for the muffins to rise. Bake them in the oven for 18-20 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, your muffins are ready. Once baked, take the muffins out of the oven. Let them cool in the tin for about 5-10 minutes. After that, transfer them to a wire rack to cool completely. For a lovely presentation, arrange the muffins on a wooden cutting board. You can dust them with a light sprinkle of powdered sugar and serve them warm with sliced bananas. To get the best muffins, avoid over-mixing. When you mix the wet and dry ingredients, do it gently. You want the batter to be just combined. If you mix too much, your muffins can turn out tough and dry. Remember, lumps are okay! If you want to switch up the sweetener, honey and maple syrup are great choices. Both add a nice flavor. Honey makes the muffins sweet and moist. Maple syrup brings a unique taste. Use the same amount as you would for honey. Just remember, both options can change the final flavor a bit. To boost the flavor, you can play with the vanilla extract. Adding a bit more can make your muffins more fragrant. You might also try a splash of almond extract for a twist. Cinnamon is already in the mix, but nutmeg or pumpkin spice can shine, too. These little changes can make a big difference! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. Experiment with Mix-ins: Feel free to add dried fruits, nuts, or even seeds to customize your muffins. These add texture and flavor! Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can use whole wheat flour for a healthier twist. Whole wheat flour adds fiber and nutrients to your muffins. It also gives a nutty taste. You can replace all-purpose flour with whole wheat flour in a 1:1 ratio. The muffins may be denser, but they will still taste great. For gluten-free options, try using almond flour or a gluten-free blend. Almond flour adds a nice moistness and a subtle flavor. A gluten-free blend often has a mix of flours and starches. Be sure to check the blend for baking soda and salt to keep the flavor balanced. Want to spice things up? You can add spices like nutmeg or pumpkin spice. These spices give the muffins a warm, cozy flavor. Start with 1/2 teaspoon and adjust based on your taste. Cinnamon and nutmeg work well together for a classic combo, too! To keep your chocolate chip banana bread muffins fresh, follow these easy tips: - Cool Completely: Let the muffins cool fully on a wire rack. - Use an Airtight Container: Store them in an airtight container. This keeps moisture in and prevents them from drying out. - Keep at Room Temperature: You can store them at room temperature for up to three days. - Use Paper Towels: Place a paper towel in the container. This absorbs extra moisture and helps keep the muffins soft. If you want to save some for later, freezing is a great option. Here’s how: - Wrap Individually: Wrap each muffin in plastic wrap. This prevents freezer burn. - Place in a Freezer Bag: Put the wrapped muffins in a freezer bag. Remove as much air as possible before sealing. - Label the Bag: Write the date on the bag to track how long they’ve been frozen. - Freeze for Up to Three Months: You can keep them in the freezer for up to three months. When you’re ready to enjoy, just reheat them: - Thaw Overnight: Take out the muffins and let them thaw in the fridge overnight. - Warm in the Oven: Preheat your oven to 350°F (175°C) and warm the muffins for about 10 minutes. This way, your chocolate chip banana bread muffins will taste fresh and delicious! Yes, you can use frozen bananas. Just thaw them first. This makes them soft and easy to mash. They also add great flavor to the muffins. Your muffins are done when a toothpick comes out clean. Stick it in the center of a muffin. If it’s clean, the muffins are ready. They should also look golden and spring back when touched. You can use melted butter or vegetable oil. Both will work well in this recipe. They give the muffins a lovely moistness and flavor. To make vegan muffins, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes. You can also use maple syrup instead of honey. Absolutely! You can add nuts, dried fruit, or even peanut butter chips. Be creative! Just remember to keep the total amount similar to the chocolate chips. You learned how to make tasty muffins using simple ingredients. We discussed mixing wet and dry ingredients, baking, and cooling. I shared tips for perfect texture and flavor. Remember, you can modify this recipe to fit your needs. Try different flavors or healthier options. Store your muffins properly to keep them fresh. Enjoy your delicious creation!

Choco-Banana Bliss Muffins

Delicious muffins made with ripe bananas and chocolate chips, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed
  • 1 third cup melted coconut oil
  • 1 fourth cup honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 half teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 half cup semi-sweet chocolate chips
  • 1 fourth cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the mashed bananas and melted coconut oil. Stir until well mixed.
  • Add the honey (or maple syrup), egg, and vanilla extract. Mix until the mixture is smooth and uniform.
  • In a separate bowl, whisk together the baking soda, salt, cinnamon, and flour.
  • Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined. Avoid over-mixing.
  • Carefully fold in the chocolate chips and walnuts (if using) until evenly distributed.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the muffins on a wooden cutting board, dust with a light sprinkle of powdered sugar, and serve warm with a side of sliced bananas for an appealing touch.
Keyword baking, banana, chocolate, muffins