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- 2 ripe bananas, well mashed - 1/3 cup coconut oil, melted - 1/2 cup packed brown sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon fine salt - 1 cup all-purpose flour - 1/2 cup semi-sweet chocolate chunks - 1/4 cup chopped walnuts (optional) For this recipe, precise measurements matter. Use ripe bananas for the best flavor. If you don’t have coconut oil, you can use vegetable oil. Brown sugar gives a nice depth to the muffins. If you prefer, white sugar will work too, but the flavor may change slightly. Make sure your egg is at room temperature to mix well. You can add a few extras for more flavor. Chopped walnuts give a nice crunch. You can also try adding a pinch of cinnamon or nutmeg for warmth. If you like coconut, shredded coconut can be a fun twist. Feel free to mix and match what you enjoy! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grab a muffin tin and place paper liners in each cup. You can also lightly grease the cups with cooking spray. This helps your muffins come out easily after baking. In a medium bowl, mash the two ripe bananas well. They should be smooth and creamy. Next, melt 1/3 cup of coconut oil and add it to the bananas. Stir them together until you see a smooth mixture. Now, add 1/2 cup of packed brown sugar, one large egg, and one teaspoon of pure vanilla extract to the banana mix. Mix well until everything is combined and smooth. Sprinkle one teaspoon of baking soda and 1/4 teaspoon of fine salt over the banana mixture. Stir gently to mix. Be careful not to overmix, as this can make the muffins tough. Gradually add one cup of all-purpose flour to the bowl. Use a spatula or wooden spoon to fold it in. Stop mixing when you no longer see any dry flour. If you want to add walnuts, fold in 1/4 cup of chopped walnuts along with 1/2 cup of semi-sweet chocolate chunks. Make sure to distribute them evenly. Use a scoop or spoon to fill each muffin cup about 3/4 full with batter. This gives them room to rise while baking. Then, place the muffin tin in your preheated oven. Bake your muffins for about 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, your muffins are ready. Once baked, let them cool in the pan for five minutes. After that, carefully transfer them to a wire rack to cool completely. Enjoy your warm, chocolate chunk banana muffins! To bake great muffins, you need a few key tips. First, make sure your bananas are very ripe. This gives your muffins natural sweetness and moisture. Use a scale to measure your flour for accuracy. Too much flour can make muffins dense. Mix your wet and dry ingredients gently. Overmixing can lead to tough muffins. Always preheat your oven to the right temperature. This ensures even baking. Store your muffins in an airtight container. This keeps them fresh for up to three days. For longer storage, place them in the freezer. You can freeze muffins for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds. This warms them up and brings back their soft texture. If you prefer, you can also reheat them in the oven at 350°F for about 5-7 minutes. Avoid using cold eggs straight from the fridge. Room temperature eggs mix better and help your batter rise. Don't skip the baking soda; it helps your muffins rise. Be careful not to overfill the muffin cups. Filling them too much can cause overflow during baking. Lastly, always check for doneness with a toothpick. If it comes out clean or with a few crumbs, your muffins are perfect. Pro Tips Use Overripe 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 keep your muffins light and fluffy, mix the batter just until the flour is incorporated. Overmixing can lead to dense muffins. Experiment with Mix-Ins: Feel free to customize your muffins by adding different mix-ins like dried fruit, coconut flakes, or even a swirl of peanut butter for extra flavor. Check for Doneness: Rather than relying solely on time, check your muffins a few minutes early. They should spring back when lightly pressed and a toothpick should come out clean. {{image_4}} You can make gluten-free chocolate chunk banana muffins easily. Simply swap all-purpose flour for a gluten-free blend. Look for a blend that works cup-for-cup like traditional flour. This way, you keep the texture light and fluffy. Make sure to check if your chocolate chunks are gluten-free too. To create vegan chocolate chunk banana muffins, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use plant-based milk instead of regular milk if the recipe calls for it. Your muffins will still be tasty and moist. You can add more flavor to your muffins. Consider mixing in spices like cinnamon or nutmeg. These spices bring warmth and depth. You can also add fruits like blueberries or diced apples. These additions create a fun twist on the classic recipe. Just remember to adjust the sugar if you add sweeter fruits. To keep your muffins fresh, wait until they cool. Place them in an airtight container. This helps prevent drying out. You can also wrap them in plastic wrap for extra freshness. Store them on the counter for up to three days. If you want them to last longer, the fridge is a good option. Just make sure they are sealed well to avoid moisture. Freezing is easy and a great way to save muffins. First, ensure the muffins are completely cool. Then, wrap each muffin in plastic wrap tightly. After that, place them in a freezer bag. Label the bag with the date. You can freeze muffins for about three months. When you want one, just take it out and let it thaw at room temperature. These chocolate chunk banana muffins can last several days. On the counter, they stay fresh for about three days. In the fridge, they can last up to a week. If you freeze them, they will be good for around three months. Just remember, the sooner you eat them, the better they taste! Yes, you can use frozen bananas. Just thaw them before mashing. Frozen bananas work well because they become soft. This makes them easy to mix into your batter. Their sweetness also enhances the muffins. Just remember to drain any excess liquid before adding them to the mix. To make these muffins healthier, try these tips: - Use whole wheat flour instead of all-purpose flour. - Replace brown sugar with honey or maple syrup. - Add in some oats for extra fiber. - Cut back on the chocolate chunks. Use dark chocolate for a healthier option. - Consider adding in some mashed avocado for healthy fats. These changes will keep the muffins tasty while boosting their nutrition. To prevent sticking, use these methods: - Line the muffin tin with paper liners. - Grease the tin with coconut oil or cooking spray. - Dust the tin with flour after greasing. - Allow the muffins to cool for a few minutes before removing them. These steps will help your muffins pop out easily and keep them intact. You learned about making tasty chocolate chunk banana muffins. We discussed key ingredients, helpful measurements, and fun add-ins. You now know each step to prepare, mix, and bake perfectly. We shared tips for better baking, storage ideas, and how to avoid common mistakes. You even explored gluten-free and vegan options. Remember, baking is a fun way to enjoy muffins. With practice, you'll create delicious treats for yourself and others. Enjoy your muffins and happy baking!

Decadent Chocolate Chunk Banana Muffins

Deliciously moist muffins packed with ripe bananas and chocolate chunks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 none ripe bananas, well mashed
  • 1.33 cup coconut oil, melted
  • 0.5 cup packed brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 1 cup all-purpose flour
  • 0.5 cup semi-sweet chocolate chunks
  • 0.25 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by placing paper liners in each cup or light greasing with cooking spray to prevent sticking.
  • In a medium mixing bowl, combine the well-mashed bananas with the melted coconut oil. Stir thoroughly until the mixture is smooth and well blended.
  • Next, add the packed brown sugar, egg, and pure vanilla extract to the banana mixture. Mix until everything is seamlessly incorporated and the batter appears smooth.
  • Carefully sprinkle the baking soda and fine salt over the mixture, then stir gently to ensure the dry ingredients are evenly distributed without overmixing.
  • Gradually add the all-purpose flour to the bowl, folding it in with a spatula or wooden spoon just until no visible flour remains; avoid excessive stirring to keep the muffins tender.
  • If you're including walnuts, gently fold in the chocolate chunks and optional walnuts, ensuring they are evenly dispersed throughout the batter.
  • Use a scoop or spoon to fill each muffin cup about 3/4 full with the batter, allowing space for the muffins to rise as they bake.
  • Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  • Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them carefully to a wire rack to cool completely.

Notes

Arrange the muffins on a beautiful platter, dust with powdered sugar, and serve with fresh banana slices.
Keyword baking, banana, chocolate, muffins