Go Back
- 3 ripe bananas - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/4 cup chopped walnuts - 1 cup chocolate chips - Pinch of salt - 1 teaspoon ground cinnamon In this recipe, the primary ingredients set the base for your muffins. Ripe bananas bring natural sweetness and moisture. The melted coconut oil adds a nice richness, while brown sugar provides deep flavor. Next, the additional ingredients enhance the taste. The egg binds everything together, and the vanilla extract adds warmth. Baking soda helps the muffins rise and become fluffy. You can customize these muffins with the optional ingredients. Walnuts add crunch, while chocolate chips make them extra sweet. A pinch of salt balances flavors, and ground cinnamon gives a cozy touch. For the full recipe, check out the detailed steps to create your tasty treat! - Preheat oven to 350°F (175°C) - Line muffin tin with paper liners or grease Start by warming your oven. This step helps your muffins bake evenly. Next, grab your muffin tin. Lining it with paper or greasing it prevents sticking. You want your muffins to pop out easily! - Combine mashed bananas and melted coconut oil - Add brown sugar, egg, and vanilla extract In a large bowl, mash your ripe bananas. Use a fork to make them smooth. Then, pour in the melted coconut oil. This adds a nice flavor. Next, mix in brown sugar. The sugar will give your muffins sweetness. Now, crack in the egg and add vanilla extract. Stir until everything blends well. - Incorporate baking soda, salt, and cinnamon - Gradually add flour and fold in chocolate chips and walnuts Now it’s time for the dry ingredients. Sprinkle baking soda, salt, and cinnamon over your mix. Stir it in so it’s well mixed. Next, gradually add the flour. Be gentle! Overmixing can make your muffins tough. Finally, fold in the chocolate chips and walnuts if you want some crunch. These will add a delicious touch. For the full recipe, check out the instructions in the earlier section. To make the best muffins, avoid overmixing. This keeps them light and fluffy. Mix only until the flour disappears. Next, use very ripe bananas. They add natural sweetness and great flavor. If your bananas are spotty and soft, you're in good shape. Check if the muffins are done by using a toothpick. Insert it into the center. If it comes out clean, they are ready. For mini muffins, adjust the baking time. Bake them for about 12-15 minutes instead. This ensures they stay moist and tender. For a pretty touch, serve muffins dusted with powdered sugar. You can also add a dollop of yogurt on top. If you want something extra special, pair them with ice cream. This makes for an indulgent treat that everyone will love. Enjoy your delicious creations! {{image_2}} To make these muffins gluten-free, you can swap regular flour for almond flour or a gluten-free blend. Almond flour gives a nutty flavor and moist texture. A gluten-free blend works well, too. Just check that it has xanthan gum for the right texture. Want a vegan version? Replace the egg with a flax egg or applesauce. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Applesauce also adds sweetness and moisture. You can boost the flavor by adding spices like nutmeg or cinnamon. These spices pair well with bananas. If you want a twist, swap the chocolate chips for dried fruit. Raisins or cranberries add a fun chewiness. For the full recipe, check out the Choco-Banana Delight Muffins . To keep your chocolate chip banana muffins fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and tasty for up to three days. Avoid stacking the muffins too high to prevent squishing. If you want them to last longer, refrigerate them. This slows down spoilage. However, the muffins may dry out a bit. To fix this, wrap them in plastic wrap before putting them in the fridge. This keeps the moisture in. You can freeze chocolate chip banana muffins for later enjoyment. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. This protects them from freezer burn. Place the wrapped muffins in a freezer bag or a container. They can last up to three months in the freezer. When you're ready to eat one, take it out and thaw it. You can leave it on the counter for a few hours. For a quicker option, use the microwave. Heat it on low for about 15-20 seconds. Enjoy your delicious treat warm! For the full recipe, check out the Choco-Banana Delight Muffins. To make muffins rise higher, use fresh baking soda. Make sure your oven is hot enough. Fill each muffin cup about three-quarters full. Avoid overmixing the batter, as this can make them dense. Let the batter rest for a few minutes before baking. This simple tip can help create air pockets for a fluffier muffin. Yes, you can use frozen bananas! Just thaw them first before mashing. Frozen bananas can add more moisture and sweetness. They work well in this recipe. Make sure to drain any excess liquid. This keeps the batter from getting too wet. To keep your muffins moist, use very ripe bananas. The natural sugars in ripe bananas add moisture. Another tip is to avoid overbaking. Check your muffins a few minutes early. This helps lock in moisture. Adding a little extra fat, like coconut oil, can also help. Enjoy your tasty muffins! You learned how to make delicious muffins with ripe bananas and coconut oil. You saw key ingredients, easy steps, and helpful tips. Remember to mix carefully and use ripe bananas for the best taste. You can customize your muffins to fit your needs with gluten-free or vegan options. Plus, storing and freezing your muffins will keep them fresh. Enjoy baking and sharing these tasty treats!

Chocolate Chip Banana Muffins

Indulge in the deliciousness of Choco-Banana Delight Muffins, your new favorite treat! These easy-to-make muffins combine ripe bananas and rich chocolate for a mouthwatering flavor explosion. Perfect for breakfast or a snack, they're simple to whip up in just 35 minutes. Get the full recipe and discover tips to elevate your baking game. Click through for a sweet adventure you'll want to share!
Print Recipe Pin Recipe

Ingredients
  

3 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 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 cup chocolate chips (semi-sweet or dark)

1/4 cup chopped walnuts (optional)

Instructions
 

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

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

      Add the brown sugar, egg, and vanilla extract to the banana mixture. Stir until fully combined.

        Sprinkle the baking soda, salt, and cinnamon over the mixture, and mix thoroughly.

          Gradually add the flour, gently folding it into the wet ingredients until just combined (do not overmix).

            Carefully fold in the chocolate chips and chopped walnuts (if using), ensuring an even distribution.

              Scoop 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.

                  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm, dusted lightly with powdered sugar, and pair with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat!