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To make these tasty Chocolate Chip Banana Bread Muffins, gather the following ingredients: - 3 ripe bananas, thoroughly mashed - 1/3 cup melted coconut oil (or substitute with vegetable oil) - 1/2 cup packed brown sugar - 1 large egg, beaten until frothy - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 teaspoon ground cinnamon - 1 1/2 cups all-purpose flour - 1/2 cup semi-sweet or dark chocolate chips - Optional: 1/4 cup chopped walnuts or pecans for added crunch If you don’t have certain ingredients, don’t worry! Here are some easy swaps: - Coconut oil: Use vegetable oil or melted butter. - Brown sugar: White sugar can work in a pinch. - All-purpose flour: Whole wheat flour can add a nutty flavor. Feel free to mix and match these substitutes based on what you have at home. Want to elevate your muffins? Try these add-ins for extra flavor and fun textures: - Nuts: Chopped walnuts or pecans add a nice crunch. - Dried fruit: Raisins or cranberries can give a sweet twist. - Spices: A dash of nutmeg or ginger can add warmth. These options let you customize your muffins to your taste! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step is key to getting a nice rise. 2. Line a muffin tin with paper liners or grease each cup lightly. This prevents sticking. 3. In a large bowl, mash the 3 ripe bananas until smooth. Use a fork for best results. 4. Add 1/3 cup melted coconut oil to the bananas. Mix until they are blended well. 5. Stir in 1/2 cup packed brown sugar, 1 beaten egg, and 1 teaspoon pure vanilla extract. Whisk until smooth. 6. Now, sprinkle in 1 teaspoon baking soda, a pinch of salt, and 1 teaspoon ground cinnamon. Mix gently. 7. Gradually fold in 1 1/2 cups all-purpose flour. Stop mixing when just combined to keep muffins soft. 8. Finally, fold in 1/2 cup chocolate chips. If you like, add 1/4 cup chopped walnuts or pecans. 1. Spoon the batter into the muffin cups, filling each about 2/3 full. This allows room for rising. 2. Place the muffin tin in the oven and bake for 18-20 minutes. Set a timer to avoid overbaking. 3. Keep an eye on the muffins. They should rise nicely and look golden. 1. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean or with a few crumbs. 2. Once baked, remove the tin from the oven. Let the muffins cool in the pan for 5 minutes. 3. Carefully transfer the muffins to a wire rack to cool completely. This helps them stay soft and fluffy. To make your muffins moist, use ripe bananas. They add natural sweetness and moisture. The more spots on your bananas, the better. Also, melt coconut oil instead of using solid butter. This keeps the muffins soft. Mix the wet ingredients well but don’t overmix. Stop as soon as the flour disappears. A big mistake is using unripe bananas. They won't give the same flavor or texture. Another common error is overmixing the batter. This can make your muffins tough. Always check your oven temperature with a thermometer. An oven that’s too hot can burn the muffins outside while leaving them raw inside. You can boost the flavor in many ways. Add a pinch of nutmeg for warmth. A splash of almond extract adds a nice twist, too. If you want a crunch, mix in walnuts or pecans. For a richer taste, swap the chocolate chips for dark chocolate. Each addition creates a new flavor experience. 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: To ensure tender muffins, mix the batter just until the flour is incorporated. Overmixing can lead to dense, tough muffins. Experiment with Mix-ins: Feel free to get creative! Add in dried fruits, different types of nuts, or even a swirl of peanut butter for a unique twist on the classic recipe. Storing Muffins: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_4}} You can make this recipe healthier with some easy swaps. Instead of brown sugar, use honey or maple syrup. These natural sweeteners add flavor and moisture. You can also replace all-purpose flour with whole wheat flour. This change adds more fiber to your muffins. If you want to cut down on oil, use unsweetened applesauce. It keeps the muffins moist without extra fat. You can get creative with flavors! Try adding Nutella for a rich, chocolatey twist. Just swirl it into the batter before baking. You can also mix in fresh berries like blueberries or strawberries. They add a nice pop of color and taste. If you like nuts, go for walnuts or pecans. They add crunch and flavor. Add a teaspoon of espresso powder for a coffee kick, too. Want to make these muffins vegan? Replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For gluten-free muffins, use a gluten-free flour blend. You can also add a bit of almond flour for texture. These options keep the muffins delicious while meeting your diet needs. To keep your chocolate chip banana bread muffins fresh, store them in an airtight container. This will help them stay soft and moist. You can keep them at room temperature for up to three days. If you want to keep them longer, the fridge is a good choice, but they may dry out a bit. To avoid this, wrap them in plastic wrap before placing them in the fridge. If you want to freeze your muffins, wait until they cool completely. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for about three months in the freezer. To reheat, simply take a muffin out and let it thaw at room temperature. You can also warm it in the microwave for 15-20 seconds. This will bring back that fresh-baked taste. For storing muffins, I recommend using glass or plastic containers with tight lids. These types of containers help keep air out, which keeps the muffins soft. You can also use zip-top bags, but make sure to remove as much air as possible before sealing. For freezing, heavy-duty freezer bags work best. They prevent freezer burn and keep your muffins tasting great. Chocolate chip banana bread muffins stay fresh for about 3 to 5 days. Store them at room temperature in an airtight container. If you want them to last longer, you can freeze them. They freeze well for up to 3 months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag. Yes, you can use frozen bananas! Just thaw them before mashing. Frozen bananas are often sweeter and softer. This makes them perfect for baking. The moisture from the thawed bananas helps keep the muffins moist. To ripen bananas quickly, place them in a paper bag. The bag traps the ethylene gas they release, speeding up ripening. You can also add an apple or a tomato to the bag to enhance this effect. For an even faster method, you can bake unpeeled bananas at 300°F (150°C) for about 15 to 20 minutes. Let them cool before mashing. This blog post covered ingredients, step-by-step instructions, and tips for making great muffins. We discussed substitutions, optional adds, and how to keep muffins moist. I shared ways to add flavor and create variations, like using Nutella or making them vegan. Lastly, I provided storage tips to keep your muffins fresh. Muffins can be simple or fancy, depending on what you want. With these tips, you can bake the best muffins every time. Happy baking!

Decadent Chocolate Chip Banana Bread Muffins

Deliciously moist muffins made with ripe bananas and chocolate chips.
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, thoroughly mashed
  • 1 third cup melted coconut oil (or substitute with vegetable oil)
  • 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
  • 0.5 cup semi-sweet or dark chocolate chips
  • 0.25 cup chopped walnuts or pecans (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas with the melted coconut oil. Use a fork or a whisk to stir them together until they are well blended.
  • Add the packed brown sugar, beaten egg, and vanilla extract to the banana mixture. Whisk thoroughly until the mixture is smooth and all ingredients are fully incorporated.
  • Carefully sprinkle the baking soda, a pinch of salt, and ground cinnamon over the mixture. Mix gently to combine these dry ingredients into the wet mixture.
  • Gradually fold in the all-purpose flour, stirring just until the flour is barely incorporated. Avoid overmixing to ensure a tender muffin texture.
  • Gently fold in the chocolate chips, along with the optional chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
  • Using a spoon or a scoop, fill each muffin cup approximately 2/3 full with the batter, ensuring even distribution among the compartments.
  • Place the muffin tin into the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  • Once baked, let the muffins cool in the pan for 5 minutes. After this, carefully transfer them to a wire rack to cool completely.

Notes

For an inviting display, place the muffins on a rustic wooden board. Lightly dust them with powdered sugar for a touch of elegance, and add a few decorative banana slices and chocolate chips on top for visual appeal.
Keyword banana bread, chocolate chip, muffins