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Lisa Dishes

Chocolate Chip Banana Muffins Simple and Tasty Recipe

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- 2 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 cup all-purpose flour - 1/2 cup chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients are simple and easy to find. The ripe bananas give the muffins their sweetness and moisture. The coconut oil adds a nice flavor and keeps them soft. Brown sugar makes them rich and tasty. - Coconut oil alternatives: You can use butter or vegetable oil instead of coconut oil. This will change the flavor a bit, but it will still taste great. - Sugar alternatives: If you want a healthier option, try using maple syrup or honey. Just reduce the liquid in the recipe slightly to keep the batter right. - Egg substitutes for vegan muffins: Use flaxseed meal mixed with water or mashed avocado. This keeps the muffins moist and fluffy without eggs. For the full recipe, check out the Choco-Banana Delight Muffins. They are easy to make and fun to share! First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. While the oven heats, prepare your muffin tin. You can use paper liners or grease the tin lightly with oil. This keeps the muffins from sticking. Next, mix the wet ingredients. In a bowl, mash the two ripe bananas until smooth. Add 1/3 cup of melted coconut oil to the bananas. Stir well. Now, mix in 1/2 cup of brown sugar. Then, crack in one large egg and add 1 teaspoon of vanilla extract. Mix until everything is well combined. In a separate bowl, whisk together 1 teaspoon of baking soda, a pinch of salt, and 1 cup of all-purpose flour. Make sure there are no lumps. Now, gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, or your muffins may turn out tough. Finally, fold in 1/2 cup of chocolate chips. If you like nuts, you can add 1/4 cup of chopped walnuts too. Now, spoon the batter into your prepared muffin tin. Fill each cup about 2/3 full to allow room for rising. Bake the muffins for 18-20 minutes. You can check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious chocolate chip banana muffins! For detailed instructions, check the Full Recipe. To make your muffins perfect, avoid overmixing the batter. When you mix too much, the muffins become tough. Mix just until the dry and wet parts combine. Next, check for doneness. Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake them a bit longer. Use ripe bananas for the best flavor. They should be soft and brown for the sweetest taste. The natural sugars in ripe bananas make your muffins moist. You can also add spices for a flavor boost. A pinch of cinnamon or nutmeg works wonders. These spices add warmth and depth to your muffins. For a great presentation, serve the muffins warm. Sprinkle a few extra chocolate chips on top. A dusting of powdered sugar also looks nice and tastes great. Pair your muffins with a cup of coffee or tea. The rich chocolate and sweet bananas go well with these drinks. Enjoy your delicious treats! For the full recipe, check out the earlier section. {{image_2}} If you want to make these muffins gluten-free, you can use different flours. I recommend almond flour or oat flour. Both options give good flavor and texture. Just note that almond flour can make the muffins a bit denser. You may need to add a bit more baking soda for a lighter muffin. For a vegan version, you need to replace the egg. You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until thick. You can also swap the coconut oil with applesauce to reduce fat. This keeps the muffins moist without eggs. Feel free to get creative with your muffins! Adding nuts or dried fruits can enhance the flavor. Chopped walnuts or pecans add a nice crunch. You might also try adding a handful of dried cranberries or raisins. These additions make each bite more exciting. You can find the full recipe here to explore all the options. Store your leftover muffins in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, place them in the fridge. Just remember to allow them to cool completely before sealing. To freeze muffins, wrap each one in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to three months. When you're ready to eat, just take out a muffin and let it thaw at room temperature. Reheat muffins in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the muffin on a baking sheet for about 5-10 minutes. Alternatively, you can use a microwave. Heat for 15-20 seconds, but keep an eye on it to avoid sogginess. Enjoy them warm for the best taste! Yes, you can use frozen bananas for your muffins. First, thaw them before use. Place them in a bowl at room temperature. You can also microwave them for a few seconds. Once thawed, mash them well. The texture might be a bit different, but the flavor stays great. Frozen bananas often work well because they are very ripe. This adds natural sweetness to your muffins. To prevent muffins from sticking, use paper liners. They are easy to find and help with cleanup. If you prefer not to use liners, grease the muffin tin. Use a light coat of coconut oil or butter. Make sure to cover all parts of the cups. This way, your muffins will easily pop out. Overripe bananas are very useful! You can make smoothies, pancakes, or ice cream. You can also add them to oatmeal for a sweet touch. Another great option is to make banana bread. If you want a treat, try banana cookies. They add sweetness and moisture to many dishes. You’ve learned how to make delicious banana muffins. We covered the ingredients, steps, and tips. Remember, ripe bananas make the best muffins, and feel free to swap out ingredients to suit your needs. Experiment with flavors or store them for later use. Enjoy baking, and share these muffins with family and friends. Each bite is a treat worth savoring. Happy baking!
Save It Jump to Recipe

If you’re craving a sweet treat, look no further! In this post, I’ll share my simple and tasty Chocolate Chip Banana Muffins recipe. It shines with ripe bananas and melts-in-your-mouth chocolate chips. You’ll find easy steps and clever tips to make them perfect every time. Plus, I’ll offer variations for gluten-free and vegan options. Ready to bake these delicious muffins? Let’s dive into the recipe!

Ingredients

List of Ingredients

– 2 ripe bananas, mashed

– 1/3 cup melted coconut oil

– 1/2 cup brown sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon baking soda

– Pinch of salt

– 1 cup all-purpose flour

– 1/2 cup chocolate chips

– 1/4 cup chopped walnuts (optional)

These ingredients are simple and easy to find. The ripe bananas give the muffins their sweetness and moisture. The coconut oil adds a nice flavor and keeps them soft. Brown sugar makes them rich and tasty.

Ingredient Substitutions

– Coconut oil alternatives: You can use butter or vegetable oil instead of coconut oil. This will change the flavor a bit, but it will still taste great.

– Sugar alternatives: If you want a healthier option, try using maple syrup or honey. Just reduce the liquid in the recipe slightly to keep the batter right.

– Egg substitutes for vegan muffins: Use flaxseed meal mixed with water or mashed avocado. This keeps the muffins moist and fluffy without eggs.

For the full recipe, check out the Choco-Banana Delight Muffins. They are easy to make and fun to share!

Step-by-Step Instructions

Preparation Steps

First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. While the oven heats, prepare your muffin tin. You can use paper liners or grease the tin lightly with oil. This keeps the muffins from sticking.

Next, mix the wet ingredients. In a bowl, mash the two ripe bananas until smooth. Add 1/3 cup of melted coconut oil to the bananas. Stir well. Now, mix in 1/2 cup of brown sugar. Then, crack in one large egg and add 1 teaspoon of vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients

In a separate bowl, whisk together 1 teaspoon of baking soda, a pinch of salt, and 1 cup of all-purpose flour. Make sure there are no lumps. Now, gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, or your muffins may turn out tough.

Finally, fold in 1/2 cup of chocolate chips. If you like nuts, you can add 1/4 cup of chopped walnuts too.

Baking the Muffins

Now, spoon the batter into your prepared muffin tin. Fill each cup about 2/3 full to allow room for rising. Bake the muffins for 18-20 minutes. You can check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready.

Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious chocolate chip banana muffins! For detailed instructions, check the Full Recipe.

Tips & Tricks

Perfecting the Muffins

To make your muffins perfect, avoid overmixing the batter. When you mix too much, the muffins become tough. Mix just until the dry and wet parts combine.

Next, check for doneness. Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake them a bit longer.

Enhancing Flavor and Texture

Use ripe bananas for the best flavor. They should be soft and brown for the sweetest taste. The natural sugars in ripe bananas make your muffins moist.

You can also add spices for a flavor boost. A pinch of cinnamon or nutmeg works wonders. These spices add warmth and depth to your muffins.

Serving Suggestions

For a great presentation, serve the muffins warm. Sprinkle a few extra chocolate chips on top. A dusting of powdered sugar also looks nice and tastes great.

Pair your muffins with a cup of coffee or tea. The rich chocolate and sweet bananas go well with these drinks. Enjoy your delicious treats! For the full recipe, check out the earlier section.

Variations

Gluten-Free Option

If you want to make these muffins gluten-free, you can use different flours. I recommend almond flour or oat flour. Both options give good flavor and texture. Just note that almond flour can make the muffins a bit denser. You may need to add a bit more baking soda for a lighter muffin.

Vegan Adaptation

For a vegan version, you need to replace the egg. You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until thick. You can also swap the coconut oil with applesauce to reduce fat. This keeps the muffins moist without eggs.

Flavor Additions

Feel free to get creative with your muffins! Adding nuts or dried fruits can enhance the flavor. Chopped walnuts or pecans add a nice crunch. You might also try adding a handful of dried cranberries or raisins. These additions make each bite more exciting. You can find the full recipe here to explore all the options.

Storage Info

Storing Leftover Muffins

Store your leftover muffins in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, place them in the fridge. Just remember to allow them to cool completely before sealing.

Freezing Instructions

To freeze muffins, wrap each one in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to three months. When you’re ready to eat, just take out a muffin and let it thaw at room temperature.

Reheating Tips

Reheat muffins in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the muffin on a baking sheet for about 5-10 minutes. Alternatively, you can use a microwave. Heat for 15-20 seconds, but keep an eye on it to avoid sogginess. Enjoy them warm for the best taste!

FAQs

Can I use frozen bananas?

Yes, you can use frozen bananas for your muffins. First, thaw them before use. Place them in a bowl at room temperature. You can also microwave them for a few seconds. Once thawed, mash them well. The texture might be a bit different, but the flavor stays great. Frozen bananas often work well because they are very ripe. This adds natural sweetness to your muffins.

How can I prevent muffins from sticking?

To prevent muffins from sticking, use paper liners. They are easy to find and help with cleanup. If you prefer not to use liners, grease the muffin tin. Use a light coat of coconut oil or butter. Make sure to cover all parts of the cups. This way, your muffins will easily pop out.

What can I do with overripe bananas?

Overripe bananas are very useful! You can make smoothies, pancakes, or ice cream. You can also add them to oatmeal for a sweet touch. Another great option is to make banana bread. If you want a treat, try banana cookies. They add sweetness and moisture to many dishes.

You’ve learned how to make delicious banana muffins. We covered the ingredients, steps, and tips. Remember, ripe bananas make the best muffins, and feel free to swap out ingredients to suit your needs. Experiment with flavors or store them for later use. Enjoy baking, and share these muffins with family and friends. Each bite is a treat worth savoring. Happy baking!

- 2 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - Pinch of salt - 1 cup all-purpose flour - 1/2 cup chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients are simple and easy to find. The ripe bananas give the muffins their sweetness and moisture. The coconut oil adds a nice flavor and keeps them soft. Brown sugar makes them rich and tasty. - Coconut oil alternatives: You can use butter or vegetable oil instead of coconut oil. This will change the flavor a bit, but it will still taste great. - Sugar alternatives: If you want a healthier option, try using maple syrup or honey. Just reduce the liquid in the recipe slightly to keep the batter right. - Egg substitutes for vegan muffins: Use flaxseed meal mixed with water or mashed avocado. This keeps the muffins moist and fluffy without eggs. For the full recipe, check out the Choco-Banana Delight Muffins. They are easy to make and fun to share! First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. While the oven heats, prepare your muffin tin. You can use paper liners or grease the tin lightly with oil. This keeps the muffins from sticking. Next, mix the wet ingredients. In a bowl, mash the two ripe bananas until smooth. Add 1/3 cup of melted coconut oil to the bananas. Stir well. Now, mix in 1/2 cup of brown sugar. Then, crack in one large egg and add 1 teaspoon of vanilla extract. Mix until everything is well combined. In a separate bowl, whisk together 1 teaspoon of baking soda, a pinch of salt, and 1 cup of all-purpose flour. Make sure there are no lumps. Now, gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, or your muffins may turn out tough. Finally, fold in 1/2 cup of chocolate chips. If you like nuts, you can add 1/4 cup of chopped walnuts too. Now, spoon the batter into your prepared muffin tin. Fill each cup about 2/3 full to allow room for rising. Bake the muffins for 18-20 minutes. You can check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious chocolate chip banana muffins! For detailed instructions, check the Full Recipe. To make your muffins perfect, avoid overmixing the batter. When you mix too much, the muffins become tough. Mix just until the dry and wet parts combine. Next, check for doneness. Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, bake them a bit longer. Use ripe bananas for the best flavor. They should be soft and brown for the sweetest taste. The natural sugars in ripe bananas make your muffins moist. You can also add spices for a flavor boost. A pinch of cinnamon or nutmeg works wonders. These spices add warmth and depth to your muffins. For a great presentation, serve the muffins warm. Sprinkle a few extra chocolate chips on top. A dusting of powdered sugar also looks nice and tastes great. Pair your muffins with a cup of coffee or tea. The rich chocolate and sweet bananas go well with these drinks. Enjoy your delicious treats! For the full recipe, check out the earlier section. {{image_2}} If you want to make these muffins gluten-free, you can use different flours. I recommend almond flour or oat flour. Both options give good flavor and texture. Just note that almond flour can make the muffins a bit denser. You may need to add a bit more baking soda for a lighter muffin. For a vegan version, you need to replace the egg. You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until thick. You can also swap the coconut oil with applesauce to reduce fat. This keeps the muffins moist without eggs. Feel free to get creative with your muffins! Adding nuts or dried fruits can enhance the flavor. Chopped walnuts or pecans add a nice crunch. You might also try adding a handful of dried cranberries or raisins. These additions make each bite more exciting. You can find the full recipe here to explore all the options. Store your leftover muffins in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, place them in the fridge. Just remember to allow them to cool completely before sealing. To freeze muffins, wrap each one in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to three months. When you're ready to eat, just take out a muffin and let it thaw at room temperature. Reheat muffins in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the muffin on a baking sheet for about 5-10 minutes. Alternatively, you can use a microwave. Heat for 15-20 seconds, but keep an eye on it to avoid sogginess. Enjoy them warm for the best taste! Yes, you can use frozen bananas for your muffins. First, thaw them before use. Place them in a bowl at room temperature. You can also microwave them for a few seconds. Once thawed, mash them well. The texture might be a bit different, but the flavor stays great. Frozen bananas often work well because they are very ripe. This adds natural sweetness to your muffins. To prevent muffins from sticking, use paper liners. They are easy to find and help with cleanup. If you prefer not to use liners, grease the muffin tin. Use a light coat of coconut oil or butter. Make sure to cover all parts of the cups. This way, your muffins will easily pop out. Overripe bananas are very useful! You can make smoothies, pancakes, or ice cream. You can also add them to oatmeal for a sweet touch. Another great option is to make banana bread. If you want a treat, try banana cookies. They add sweetness and moisture to many dishes. You’ve learned how to make delicious banana muffins. We covered the ingredients, steps, and tips. Remember, ripe bananas make the best muffins, and feel free to swap out ingredients to suit your needs. Experiment with flavors or store them for later use. Enjoy baking, and share these muffins with family and friends. Each bite is a treat worth savoring. Happy baking!

Chocolate Chip Banana Muffins

Indulge in the deliciousness of Choco-Banana Delight Muffins! These easy-to-make treats are bursting with ripe bananas and chocolate chips, perfect for breakfast or a sweet snack. With just a few ingredients and simple steps, you'll have a batch of moist and flavorful muffins ready in no time. Click to discover the full recipe and enjoy a delightful combination of flavors that will satisfy your cravings!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1/3 cup melted coconut oil

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 cup all-purpose flour

1/2 cup chocolate chips

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a mixing bowl, combine the mashed bananas and melted coconut oil, mixing until smooth.

      Stir in the brown sugar, followed by the egg and vanilla extract. Mix well until fully incorporated.

        In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined (be careful not to overmix).

          Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, sprinkled with a few extra chocolate chips on top or a dusting of powdered sugar for a delightful finish. Enjoy with a cup of coffee or tea!

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