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- 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 1/2 cups all-purpose flour - 3/4 cup chocolate chips (semi-sweet or dark) - Optional: 1/2 cup chopped walnuts or pecans You can swap coconut oil for melted butter if you prefer. Use any type of sugar you like, but brown sugar gives a nice flavor. If you want a nut-free muffin, just leave out the walnuts or pecans. For a dairy-free option, stick with coconut oil. If you need to convert measurements: - 1 cup = 240 ml - 1/3 cup = about 80 ml - 1/4 cup = about 60 ml - 1/2 teaspoon = 2.5 ml - 1 teaspoon = 5 ml This list has all you need to bake these tasty muffins. Gather your ingredients and get ready to enjoy a warm, fresh treat! Start by preheating your oven to 350°F (175°C). This temperature helps the muffins rise nicely. While the oven heats up, line a muffin tin with paper liners. If you don’t have liners, lightly grease the tin with non-stick spray. This step prevents sticking and makes it easy to remove the muffins later. In a large bowl, mash the ripe bananas until they are smooth. You want to make sure there are no big lumps. Next, add the melted coconut oil to the bananas. Mix well until the two are combined into a creamy texture. Now, stir in the brown sugar and granulated sugar. This blend gives the muffins a sweet taste. Beat in one large egg and one teaspoon of vanilla extract. Stir until everything is mixed well. In another bowl, combine the dry ingredients. Start with one and a half cups of all-purpose flour. Add one teaspoon of baking soda, half a teaspoon of baking powder, and a quarter teaspoon of salt. Whisk these together. Mixing the dry ingredients separately helps the muffins rise evenly. Once mixed, sprinkle the dry ingredients over the wet mixture. Stir gently until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy. Now, it’s time for the fun part! Fold in three-quarters of a cup of chocolate chips. If you like nuts, you can add half a cup of chopped walnuts or pecans. Gently mix these into the batter. This step adds texture and flavor. The chocolate chips will melt slightly while baking, creating delicious pockets of chocolate. Spoon the batter into the prepared muffin tin. Fill each cup about three-quarters full to allow room for rising. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. It should come out clean or have a few chocolatey crumbs. After baking, let the muffins cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, bakery-style muffins with a cup of coffee or tea! To make your muffins rise high and fluffy, use fresh baking soda. This small change can make a big difference. Always mash your bananas well. This adds moisture and flavor. Use very ripe bananas for the best taste. They should be brown and soft. For that bakery touch, sprinkle a few chocolate chips on top before baking. This gives a nice look and extra chocolatey goodness. Overmixing is a big no-no. It makes your muffins dense and tough. Mix just until the flour disappears. If you want nuts, chop them into small pieces. This helps them blend well without overpowering the muffins. Also, check your oven temperature. An oven thermometer can help. If it's too hot, your muffins might burn on the outside and stay raw inside. Mix your wet ingredients in one bowl and dry in another. This keeps everything even. When you combine them, use a spatula to fold gently. Don't rush this step. Fill each muffin cup about 3/4 full to allow room for rising. Bake in the center of the oven for even heat. Keep an eye on the muffins after 15 minutes. They bake quickly and can go from perfect to overdone fast. {{image_2}} You can mix other fruits into your muffins. Blueberries and strawberries add a fresh taste. Just fold in about 1 cup of your chosen fruit after mixing in the chocolate chips. This keeps the muffins moist and adds color to the mix. If you use frozen fruit, do not thaw them first. This prevents the batter from turning too mushy. You can switch up the chocolate chips for new flavors. Try milk chocolate, dark chocolate, or even white chocolate. Each type brings a unique taste. For a fun twist, mix different types together! You can also use chocolate chunks for a more indulgent bite. If you want nut-free muffins, skip the nuts altogether. The muffins will still be tasty and soft. You can add more chocolate chips instead for extra sweetness. This way, everyone can enjoy them, even those with nut allergies. Make sure to check all labels for allergens when you shop. To keep your muffins fresh, store them in an airtight container. You can use a plastic bag or a glass jar. Place a piece of parchment paper between layers to avoid sticking. Store them at room temperature for up to three days. If you want them to last longer, use the fridge. Just know that they may get a little dry. Freezing muffins is easy! After they cool, wrap each muffin in plastic wrap. Then, place the wrapped muffins in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. To reheat, you can use the microwave or the oven. For the microwave, place a muffin on a plate and heat for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. This way, they will taste fresh and warm, just like from the bakery! Yes, you can use frozen bananas. Thaw them first, then mash them. Frozen bananas actually add great flavor. They are softer and sweeter, which makes your muffins taste better. If you lack coconut oil, you can use other oils. Vegetable oil or melted butter works well. Each will give a slightly different taste, but they both keep the muffins moist. Check the muffins after 18 minutes. Insert a toothpick into the center. If it comes out clean or with a few chocolatey crumbs, they are done. If it has wet batter, bake for a few more minutes. Yes, you can adapt this recipe. Use a flax egg or applesauce instead of the egg for vegan muffins. For gluten-free muffins, swap the all-purpose flour with a gluten-free blend. We covered the key ingredients for great muffins, like swaps and conversions. I shared step-by-step instructions, baking tips, and tricks for bakery-style results. We explored tasty variations, like adding fruit or different chocolate chips. Lastly, I discussed storage for freshness and answered common questions. Muffins can be easy and fun to make at home. Enjoy your baking journey!

Bakery-Style Banana Chocolate Chip Muffins

Indulge in the deliciousness of bakery-style banana chocolate chip muffins! These easy-to-make muffins are perfect for breakfast or a sweet treat. Made with ripe bananas, chocolate chips, and a hint of coconut oil, they are moist and flavorful. Follow our simple recipe to whip up a batch in just 30 minutes. Click through to explore the full recipe and enjoy warm, homemade goodness that will surely impress your family and friends!
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Ingredients
  

3 ripe bananas, mashed

1/3 cup melted coconut oil

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup chocolate chips (semi-sweet or dark)

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it lightly with non-stick spray.

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

      Add the brown sugar and granulated sugar to the banana mixture and stir until well combined.

        Beat in the egg and vanilla extract until fully incorporated.

          Sprinkle the baking soda, baking powder, and salt over the mixture and stir to combine.

            Gently fold in the flour until just combined; be careful not to overmix. The batter should be slightly lumpy.

              Fold in the chocolate chips and, if using, the chopped nuts.

                Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

                  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few chocolatey crumbs.

                    Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve the muffins warm, dusted with a light sprinkle of powdered sugar, or place them in a rustic basket lined with a cloth for a cozy bakery feel. Enjoy with a cup of coffee or tea!