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- 3 ripe bananas, thoroughly mashed - 1/2 cup granulated sugar - 1/4 cup brown sugar, firmly packed - 1/3 cup melted coconut oil (or substitute with unsalted butter) - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 teaspoon ground cinnamon - 1 1/2 cups all-purpose flour - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) I love starting with ripe bananas for this recipe. They should have brown spots. These spots show they are sweet and ready to mash. Next, I grab the sugars. I use both granulated and brown sugar. The brown sugar adds a nice caramel flavor. Coconut oil is my go-to fat, but unsalted butter works too. It gives the muffins a rich taste. Eggs help bind everything together. They also add moisture. Vanilla extract adds a touch of warmth and depth. For dry ingredients, I use baking soda to help the muffins rise. Sea salt balances the sweetness. Cinnamon brings a cozy flavor to the mix. I always use all-purpose flour for the best texture. And of course, I can’t forget the star of the show: chocolate chips! They melt into gooey goodness. If I feel fancy, I add chopped nuts for a crunchy surprise. With these ingredients, you will create a delightful treat that everyone will love! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare a muffin tin with paper liners or grease it lightly. - In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted coconut oil. - Stir until smooth and well-mixed. - Add the eggs and vanilla extract to the banana mixture. - Whisk until the mixture is smooth and even. - In another bowl, whisk together the baking soda, sea salt, ground cinnamon, and all-purpose flour. - Gradually add the dry mix into the wet mix. - Stir gently until just blended, but don’t overmix. - Carefully fold in the semi-sweet chocolate chips. - If you like, also add the chopped walnuts or pecans. - Use a spoon or small ice cream scoop to fill the muffin tin. - Fill each cup about two-thirds full to allow for rising. - Bake for 18-20 minutes. - Check doneness by inserting a toothpick; it should come out clean or with a few crumbs. - Let the muffins cool in the tin for about 5 minutes. - Then, transfer them to a wire rack to cool completely. - Overmixing Avoidance Techniques: Overmixing makes muffins tough. Mix wet and dry ingredients gently until just combined. The batter should be lumpy, not smooth. This keeps the muffins light and airy. - Ripeness of Bananas: Use very ripe bananas for the best flavor and moisture. The darker the banana, the sweeter it is. Look for bananas with brown spots on the peel. This indicates they are perfect for baking. - Best Storage Practices: Store muffins in an airtight container. Keep them at room temperature for up to three days. For longer storage, place them in the fridge. This helps them last longer without drying out. - How to Reheat for Freshness: Reheat muffins in the microwave for about 15 seconds. This warms them up nicely. You can also use the oven at 350°F for 5 to 7 minutes. This gives them a fresh-baked taste. - Presentation Tips for Serving: Serve muffins warm for the best experience. A light dusting of powdered sugar adds a nice touch. You can also drizzle melted chocolate for extra indulgence. - Pairing Ideas (Drinks, Spreads): Enjoy these muffins with a cup of coffee or tea. They pair well with nut butter or cream cheese. A dollop of yogurt on the side adds a nice contrast. Pro Tips Choose Ripe 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: To achieve light and fluffy muffins, mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins. Adjust for Altitude: If you're baking at high altitude, you may need to increase the flour slightly and reduce the sugar to prevent muffins from overflowing. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the microwave for a warm treat! {{image_4}} If you want to make these muffins nut-free, it's easy! Just skip the walnuts or pecans. Instead, add more chocolate chips. This keeps the muffins rich and sweet. You still get that great chocolate flavor, without any nuts. You can make some changes to make these muffins healthier. - Using Whole Wheat Flour: Swap all-purpose flour for whole wheat flour. This gives more fiber and a nuttier taste. The muffins will still be soft and tasty. - Reducing Sugar: You can cut down on the sugars. Try using 1/3 cup of granulated sugar instead of 1/2 cup. This still keeps the muffins sweet but lowers the sugar content. Make your muffins unique by adding different flavors. - Different Spices or Extracts: Try adding a teaspoon of nutmeg or almond extract. These will add depth to the flavor. - Fruit Alternatives: You can mix in other fruits too. Chopped apples or berries work well. They add freshness and a new twist to your muffins. You can keep your chocolate chip banana bread muffins at room temperature for up to three days. Make sure to store them in an airtight container. This keeps them soft and fresh. If you see any mold, toss them out right away. You should refrigerate the muffins if you want to keep them longer. They last about a week in the fridge. Place them in a sealed bag or container. Cold muffins can be a bit firmer, so let them sit at room temp for a few minutes before eating. To freeze your muffins, wrap each one in plastic wrap. Then, place them in a freezer bag. This method keeps them fresh for up to three months. Make sure to label the bag with the date. To thaw, take them out and leave them at room temperature for a few hours. You can also microwave them for about 15-20 seconds. This warms them up quickly and makes them soft again. Enjoy your muffins any time! Yes, you can use frozen bananas. They work well in muffins. When thawed, frozen bananas become soft and mushy. This makes them easy to mash. The flavor stays sweet and rich. Just be sure to drain any excess liquid before mashing. This keeps the muffins from being too wet. If you want to make these muffins vegan, there are great egg alternatives. You can use unsweetened applesauce. Use 1/4 cup for each egg. Another option is flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. This will create a gel-like texture. Finally, you can try mashed banana. Use 1/4 cup for each egg. It adds flavor too! Making muffins without sugar is easy! You can use ripe bananas for natural sweetness. They add moisture and flavor. You can also use honey or maple syrup. Use 1/2 cup for the sugar in the recipe. Another option is stevia or monk fruit sweetener. These are low-calorie and sweet. Just check the package for conversion ratios. This way, you can enjoy yummy muffins without added sugar! Making these banana muffins is simple and fun. You’ve learned about the key ingredients, easy steps, and helpful tips. Don't forget the variations to try for new flavors. Remember, the right storage ensures your muffins stay fresh. Enjoy baking, and share these treats with friends and family. With this knowledge, you can create delicious muffins perfect for any time! Happy baking!

Chocolate Chip Banana Bread Muffins

Delicious and moist muffins made 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 200 kcal

Ingredients
  

  • 3 whole ripe bananas, thoroughly mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 1/3 cup melted coconut oil (or substitute with unsalted butter)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1/2 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 it with non-stick spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas with the granulated sugar, brown sugar, and melted coconut oil. Stir the mixture thoroughly until all ingredients are well-blended and smooth.
  • Next, add the eggs and vanilla extract to the banana mixture. Whisk these ingredients together until the mixture is velvety and even in consistency.
  • In a separate bowl, whisk together the baking soda, sea salt, ground cinnamon, and all-purpose flour. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to ensure the muffins remain light and fluffy. Be careful not to overmix.
  • Carefully fold in the semi-sweet chocolate chips and the optional chopped nuts, ensuring they are evenly distributed throughout the batter for a delightful crunch.
  • Using a spoon or a small ice cream scoop, portion the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to give them room to rise.
  • Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs clinging to it.
  • Once baked, allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely, which helps maintain their fluffy texture.

Notes

For a delightful finishing touch, serve the muffins warm with a light dusting of powdered sugar on top, or drizzle melted chocolate over them before serving.
Keyword banana bread, chocolate chip, muffins