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To make these tasty chocolate chip banana bread muffins, you need: - 2 ripe bananas, thoroughly mashed - 1/2 cup unsalted butter, melted and slightly cooled - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon sea salt - 1 1/2 cups all-purpose flour - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional, for a crunch) These ingredients blend together to create a soft, moist muffin filled with flavor. If you lack an ingredient, don't worry! Here are some easy swaps: - Bananas: Use unsweetened applesauce for a different fruit flavor. - Butter: Coconut oil works well if you want a dairy-free option. - Sugar: You can use honey or maple syrup instead of brown and granulated sugar. - Eggs: Try using two tablespoons of ground flaxseed mixed with water for an egg alternative. - Flour: Whole wheat flour can replace all-purpose flour for added nutrition. These substitutes can help you make muffins even if you don't have everything on hand. These muffins are a treat, but they also provide some nutrition. Here’s a rough breakdown per muffin: - Calories: 180 - Protein: 3g - Carbs: 28g - Fat: 7g - Fiber: 1g - Sugar: 10g These numbers may vary based on your ingredient choices. Enjoy these muffins as a fun snack or breakfast option! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, prepare your muffin tin. You can use paper liners or lightly grease the cups with cooking spray. This helps the muffins come out easily after baking. In a large bowl, mash two ripe bananas until smooth. Add in half a cup of melted butter and mix them together well. Then, add half a cup of brown sugar and a quarter cup of granulated sugar. Stir until the sugars blend nicely. Now, crack in two large eggs, mixing one at a time. Finally, pour in one teaspoon of vanilla extract. Mix until the batter looks mostly smooth. In another bowl, sift together one and a half cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of baking powder, and a quarter teaspoon of sea salt. This step helps to aerate the flour. Slowly add the dry mix to the wet ingredients. Fold the batter gently with a spatula. You want to mix until just combined; avoid over-mixing. Now, fold in half a cup of semi-sweet chocolate chips and optional walnuts. Use a spoon or ice cream scoop to fill each muffin cup about three-quarters full. Place the muffin tin in the oven and bake for 18 to 20 minutes. Check with a toothpick; it should come out clean. Let the muffins cool for five minutes in the tin before transferring them to a wire rack. Enjoy the delightful treat! To get the best muffin texture, start with ripe bananas. They should be soft and sweet. Use a fork to mash them well. This helps blend the bananas into the batter smoothly. Mix the wet and dry ingredients gently. Over-mixing can lead to tough muffins. Aim for a batter that is just combined. A few lumps are okay; they will bake out. When mixing, add the dry ingredients slowly. This helps keep the batter light. Start with the banana and butter mixture. Add the sugars and eggs next, mixing well. Then, sift the dry ingredients into the bowl. Fold gently using a spatula or wooden spoon. Be careful not to stir too hard. The goal is to keep the air in the batter for a fluffy muffin. If your muffins sink in the middle, they may be under-baked. Always check with a toothpick. If it comes out wet, bake longer. If they are too dense, you might have over-mixed. Aim for a light touch. If they burn on top, lower the oven rack. You can also cover them with foil to prevent browning too fast. Use these tips to make perfect chocolate chip banana bread muffins every time! Pro Tips Use Overripe 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: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Experiment with Mix-ins: Feel free to customize your muffins by adding different mix-ins like dried fruits, nuts, or even peanut butter chips for a unique twist! Check for Doneness: Ovens can vary, so start checking your muffins a few minutes before the suggested baking time. They’re done when a toothpick inserted comes out clean. {{image_4}} You can easily change these muffins to fit your taste. Here are some fun add-ins: - Chopped nuts: Walnuts or pecans add a nice crunch. - Dried fruit: Raisins or cranberries bring a sweet chew. - Nut butter: Swirl in peanut or almond butter for creaminess. - Coconut flakes: Add a tropical twist with unsweetened coconut. - Zucchini: Grate some zucchini for moisture and health benefits. These options let you create a muffin that feels unique to you. You can enjoy these muffins gluten-free too! Here’s how: - Use gluten-free flour: Replace all-purpose flour with a gluten-free blend. - Check your baking powder: Ensure it is gluten-free. - Add xanthan gum: This helps mimic the texture of regular flour. This simple swap makes your muffins safe for those with gluten sensitivities. You can add extra flavors to boost your muffins. Here are some ideas: - Cinnamon: Add 1 teaspoon for warmth. - Nutmeg: A pinch can give a cozy taste. - Almond extract: Swap a bit for vanilla for a nutty flavor. - Coffee: Mix in a teaspoon of instant coffee for depth. These enhancements can take your muffins from good to great! To keep your muffins fresh, store them at room temperature. Place them in an airtight container. If you don't have one, wrap them in plastic wrap. This method keeps them soft and moist. You can also use a resealable bag for easier access. Try to eat them within three days for the best taste. Freezing muffins is easy and helps you save them for later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place the wrapped muffins in a freezer-safe bag. Be sure to remove any extra air. They can last up to three months in the freezer. When you're ready to enjoy, simply thaw them at room temperature. To bring back the fresh taste, reheat your muffins. You can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. If using a microwave, heat each muffin for 15-20 seconds. This method warms them up quickly and keeps them soft. Enjoy your delightful treat warm! Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them well. The moisture from frozen bananas helps keep the muffins moist. This is a great way to use overripe bananas! Check the muffins after 18 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake for another minute or two. This will help you avoid undercooked or overcooked muffins. You can use applesauce as a substitute. Use 1/4 cup of applesauce for each egg. This keeps the muffins moist and adds sweetness. You can also use flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the batter. This blog post covered how to make great banana muffins from scratch. We explored the right ingredients and how to mix them properly. I shared tips for perfect texture and ways to customize your muffins. You learned about storage and reheating to keep them fresh. Banana muffins can be a fun and tasty treat. By following these steps, you can create your perfect batch. Enjoy baking, and don’t be afraid to experiment!

Choco-Banana Bliss Muffins

Delicious muffins made with ripe bananas and chocolate chips for a delightful treat.
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
  

  • 2 pieces ripe bananas, thoroughly mashed
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (optional, for a crunch)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas with the melted butter, blending them together until smooth and creamy.
  • Gradually add the brown sugar and granulated sugar to the banana-butter mixture, stirring vigorously until the sugars are completely incorporated.
  • Incorporate the eggs one at a time, ensuring you beat well after each addition. Follow this by mixing in the vanilla extract until the batter is nearly homogenous.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and sea salt. This helps to aerate the flour and ensure even distribution of the leavening agents.
  • Slowly add the dry mixture to the wet ingredients, gently folding with a spatula. Mix until just combined; be careful not to over-mix as this could result in dense muffins.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if using), distributing them evenly throughout the batter for a delightful texture.
  • Using a spoon or an ice cream scooper, fill each muffin cup with batter, ensuring you fill them about 3/4 full for the best rise during baking.
  • Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  • Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the muffins to set and develop their flavors.

Notes

For an elegant touch, dust the cooled muffins lightly with powdered sugar before serving.
Keyword baking, banana, chocolate, muffins