One-Bowl Banana Chocolate Chip Muffins Easy Recipe

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- 2 ripe bananas, thoroughly mashed - 1/3 cup coconut oil, melted (or use unsalted butter) - 1/2 cup packed brown sugar - 1 large egg, room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - A pinch of salt - 1 cup all-purpose flour - 1/2 cup semi-sweet or dark chocolate chips - Optional: 1/4 cup chopped walnuts or pecans Using the right measurements is key. Make sure the bananas are ripe. They should feel soft and have brown spots. This adds sweetness. For coconut oil, melt it gently. If using butter, let it cool before adding. The brown sugar must be packed tightly in the measuring cup. This ensures you use enough sugar for sweetness. The egg should be at room temperature to mix well. Add-ins can make your muffins special. Try adding chopped walnuts or pecans for a crunchy texture. You can also mix in spices like cinnamon or nutmeg for warmth. If you want a richer taste, use dark chocolate chips. Feel free to get creative with what you like! First, set your oven to 350°F (175°C). This preheating step is key. Next, take a muffin tin and line it with paper liners or lightly grease it. This will help the muffins come out easily. In a large mixing bowl, add two ripe bananas. Mash them well with a fork. Next, pour in 1/3 cup of melted coconut oil. Stir the bananas and oil together until they are smooth and creamy. This mixture forms the base of your muffins. Now, sprinkle 1 teaspoon of baking soda and a pinch of salt over the wet mix. Stir gently. This helps mix the dry ingredients without overdoing it. Gradually sift in 1 cup of all-purpose flour. Use a spatula or wooden spoon to fold it in. Be careful not to overmix. This keeps your muffins light and fluffy. Finally, fold in 1/2 cup of chocolate chips. Spoon the batter into each muffin cup. Fill them about 3/4 full. Place the muffin tin in the oven and bake for 18-20 minutes. Check for doneness with a toothpick. If it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve them warm for the best taste. Enjoy your delicious banana chocolate chip muffins! To get that fluffy muffin texture, do not overmix your batter. Once you add the flour, gently fold it until just combined. Overmixing makes the muffins dense. Also, use ripe bananas. The riper they are, the more natural sweetness they add. This makes the muffins soft and moist. You can swap coconut oil for unsalted butter if you want a different flavor. If you don’t have brown sugar, white sugar works, but it won’t be as rich. For a nut-free version, leave out the walnuts or pecans. You can even try adding a dash of cinnamon for extra flavor. Serve your muffins warm for the best taste. Place them in a basket lined with a pretty napkin. For a fun touch, drizzle melted chocolate on top or sprinkle some powdered sugar. Adding fresh fruit beside the muffins can brighten the plate and make it look inviting. {{image_4}} To make these muffins gluten-free, swap the all-purpose flour for gluten-free flour. I suggest using a blend designed for baking. Measure it the same way as regular flour. This change keeps the texture soft and tasty. You won’t lose flavor, and your muffins will still be a hit! For a dairy-free version, use coconut oil as your fat. You can also try almond milk or oat milk in place of cow's milk. These swaps add moisture without dairy. Just make sure to check the labels for any added ingredients. Your muffins will still taste great! Want to mix it up? Add spices like cinnamon or nutmeg for warmth. You can also toss in 1/4 cup of chopped nuts like walnuts or pecans for crunch. If you love a tropical twist, try adding shredded coconut or pineapple. Each change gives your muffins a fun new flair! To keep your muffins fresh, store them in an airtight container. Place a paper towel at the bottom of the container. This helps absorb moisture. You can keep them at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them. Just remember to seal them well to avoid drying out. Freezing is a great way to save muffins for later. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. Muffins can stay fresh in the freezer for up to 3 months. When you’re ready to eat, simply thaw them in the fridge or at room temperature. To enjoy your muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. This warms them up nicely. If you prefer the microwave, heat each muffin for about 15-20 seconds. Just don’t overheat them, as they may become dry. Enjoy your delicious muffins! Yes, you can use frozen bananas! Just thaw them first. Once thawed, mash them well. They will add great flavor and moisture to your muffins. If you don’t have coconut oil, use unsalted butter. It adds a nice taste. You can also try other oils like canola or vegetable oil. Absolutely! To make mini muffins, reduce the baking time. Bake them for about 10-12 minutes. Keep an eye on them and use a toothpick to check for doneness. To make these muffins healthier, you can: - Use whole wheat flour instead of all-purpose flour. - Cut down on sugar by using less brown sugar. - Add in some oats for extra fiber. - Swap chocolate chips for dark chocolate or nuts. These muffins last for about 3-5 days at room temperature. Store them in an airtight container. You can also freeze them for up to 3 months. Just thaw and enjoy! You learned how to create delicious muffins from scratch. We covered the key ingredients, measurements, and how to mix everything together. You explored tips for texture and ingredient substitutions. You also saw variations for gluten-free and dairy-free options. With proper storage and reheating tips, you can enjoy them longer. Remember, baking is fun and easy. Try different flavors to find your favorite. Now, gather your tools and start baking!

WANT TO SAVE THIS RECIPE?

Craving a tasty treat that’s quick and easy? You’ll love these One-Bowl Banana Chocolate Chip Muffins! In just a few steps, you can whip up moist, flavorful muffins using simple ingredients. You don’t need fancy tools, and cleanup is a breeze. Perfect for breakfast, snacks, or dessert, this recipe is all about good flavors and fun. Let’s get started on making your new favorite muffin today!

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Ingredients

List of Ingredients

– 2 ripe bananas, thoroughly mashed

– 1/3 cup coconut oil, melted (or use unsalted butter)

– 1/2 cup packed brown sugar

– 1 large egg, room temperature

– 1 teaspoon pure vanilla extract

– 1 teaspoon baking soda

– A pinch of salt

– 1 cup all-purpose flour

– 1/2 cup semi-sweet or dark chocolate chips

– Optional: 1/4 cup chopped walnuts or pecans

Measurement Details

Using the right measurements is key. Make sure the bananas are ripe. They should feel soft and have brown spots. This adds sweetness. For coconut oil, melt it gently. If using butter, let it cool before adding. The brown sugar must be packed tightly in the measuring cup. This ensures you use enough sugar for sweetness. The egg should be at room temperature to mix well.

Optional Add-ins

Add-ins can make your muffins special. Try adding chopped walnuts or pecans for a crunchy texture. You can also mix in spices like cinnamon or nutmeg for warmth. If you want a richer taste, use dark chocolate chips. Feel free to get creative with what you like!

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

First, set your oven to 350°F (175°C). This preheating step is key. Next, take a muffin tin and line it with paper liners or lightly grease it. This will help the muffins come out easily.

Mixing Wet Ingredients

In a large mixing bowl, add two ripe bananas. Mash them well with a fork. Next, pour in 1/3 cup of melted coconut oil. Stir the bananas and oil together until they are smooth and creamy. This mixture forms the base of your muffins.

Combining Dry Ingredients

Now, sprinkle 1 teaspoon of baking soda and a pinch of salt over the wet mix. Stir gently. This helps mix the dry ingredients without overdoing it.

Creating the Muffin Batter

Gradually sift in 1 cup of all-purpose flour. Use a spatula or wooden spoon to fold it in. Be careful not to overmix. This keeps your muffins light and fluffy. Finally, fold in 1/2 cup of chocolate chips.

Baking the Muffins

Spoon the batter into each muffin cup. Fill them about 3/4 full. Place the muffin tin in the oven and bake for 18-20 minutes. Check for doneness with a toothpick. If it comes out clean, they are ready.

Cooling and Serving

Let the muffins cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve them warm for the best taste. Enjoy your delicious banana chocolate chip muffins!

Tips & Tricks

Achieving the Perfect Muffin Texture

To get that fluffy muffin texture, do not overmix your batter. Once you add the flour, gently fold it until just combined. Overmixing makes the muffins dense. Also, use ripe bananas. The riper they are, the more natural sweetness they add. This makes the muffins soft and moist.

Substitutions for Ingredients

You can swap coconut oil for unsalted butter if you want a different flavor. If you don’t have brown sugar, white sugar works, but it won’t be as rich. For a nut-free version, leave out the walnuts or pecans. You can even try adding a dash of cinnamon for extra flavor.

Serving and Presentation Tips

Serve your muffins warm for the best taste. Place them in a basket lined with a pretty napkin. For a fun touch, drizzle melted chocolate on top or sprinkle some powdered sugar. Adding fresh fruit beside the muffins can brighten the plate and make it look inviting.

Variations

Gluten-Free Option

To make these muffins gluten-free, swap the all-purpose flour for gluten-free flour. I suggest using a blend designed for baking. Measure it the same way as regular flour. This change keeps the texture soft and tasty. You won’t lose flavor, and your muffins will still be a hit!

Dairy-Free Substitutions

For a dairy-free version, use coconut oil as your fat. You can also try almond milk or oat milk in place of cow’s milk. These swaps add moisture without dairy. Just make sure to check the labels for any added ingredients. Your muffins will still taste great!

Flavor Variations (e.g., nuts, spices)

Want to mix it up? Add spices like cinnamon or nutmeg for warmth. You can also toss in 1/4 cup of chopped nuts like walnuts or pecans for crunch. If you love a tropical twist, try adding shredded coconut or pineapple. Each change gives your muffins a fun new flair!

Storage Info

How to Store Muffins

To keep your muffins fresh, store them in an airtight container. Place a paper towel at the bottom of the container. This helps absorb moisture. You can keep them at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them. Just remember to seal them well to avoid drying out.

Freezing Instructions

Freezing is a great way to save muffins for later. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. Muffins can stay fresh in the freezer for up to 3 months. When you’re ready to eat, simply thaw them in the fridge or at room temperature.

Reheating Tips

To enjoy your muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. This warms them up nicely. If you prefer the microwave, heat each muffin for about 15-20 seconds. Just don’t overheat them, as they may become dry. Enjoy your delicious muffins!

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas! Just thaw them first. Once thawed, mash them well. They will add great flavor and moisture to your muffins.

What if I don’t have coconut oil?

If you don’t have coconut oil, use unsalted butter. It adds a nice taste. You can also try other oils like canola or vegetable oil.

Can I make mini muffins instead of regular-sized ones?

Absolutely! To make mini muffins, reduce the baking time. Bake them for about 10-12 minutes. Keep an eye on them and use a toothpick to check for doneness.

How can I make these muffins healthier?

To make these muffins healthier, you can:

– Use whole wheat flour instead of all-purpose flour.

– Cut down on sugar by using less brown sugar.

– Add in some oats for extra fiber.

– Swap chocolate chips for dark chocolate or nuts.

How long do the muffins last?

These muffins last for about 3-5 days at room temperature. Store them in an airtight container. You can also freeze them for up to 3 months. Just thaw and enjoy!

You learned how to create delicious muffins from scratch. We covered the key ingredients, measurements, and how to mix everything together. You explored tips for texture and ingredient substitutions. You also saw variations for gluten-free and dairy-free options. With proper storage and reheating tips, you can enjoy them longer. Remember, baking is fun and easy. Try different flavors to find your favorite. Now, gather your tools and start baking!

- 2 ripe bananas, thoroughly mashed - 1/3 cup coconut oil, melted (or use unsalted butter) - 1/2 cup packed brown sugar - 1 large egg, room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - A pinch of salt - 1 cup all-purpose flour - 1/2 cup semi-sweet or dark chocolate chips - Optional: 1/4 cup chopped walnuts or pecans Using the right measurements is key. Make sure the bananas are ripe. They should feel soft and have brown spots. This adds sweetness. For coconut oil, melt it gently. If using butter, let it cool before adding. The brown sugar must be packed tightly in the measuring cup. This ensures you use enough sugar for sweetness. The egg should be at room temperature to mix well. Add-ins can make your muffins special. Try adding chopped walnuts or pecans for a crunchy texture. You can also mix in spices like cinnamon or nutmeg for warmth. If you want a richer taste, use dark chocolate chips. Feel free to get creative with what you like! First, set your oven to 350°F (175°C). This preheating step is key. Next, take a muffin tin and line it with paper liners or lightly grease it. This will help the muffins come out easily. In a large mixing bowl, add two ripe bananas. Mash them well with a fork. Next, pour in 1/3 cup of melted coconut oil. Stir the bananas and oil together until they are smooth and creamy. This mixture forms the base of your muffins. Now, sprinkle 1 teaspoon of baking soda and a pinch of salt over the wet mix. Stir gently. This helps mix the dry ingredients without overdoing it. Gradually sift in 1 cup of all-purpose flour. Use a spatula or wooden spoon to fold it in. Be careful not to overmix. This keeps your muffins light and fluffy. Finally, fold in 1/2 cup of chocolate chips. Spoon the batter into each muffin cup. Fill them about 3/4 full. Place the muffin tin in the oven and bake for 18-20 minutes. Check for doneness with a toothpick. If it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve them warm for the best taste. Enjoy your delicious banana chocolate chip muffins! To get that fluffy muffin texture, do not overmix your batter. Once you add the flour, gently fold it until just combined. Overmixing makes the muffins dense. Also, use ripe bananas. The riper they are, the more natural sweetness they add. This makes the muffins soft and moist. You can swap coconut oil for unsalted butter if you want a different flavor. If you don’t have brown sugar, white sugar works, but it won’t be as rich. For a nut-free version, leave out the walnuts or pecans. You can even try adding a dash of cinnamon for extra flavor. Serve your muffins warm for the best taste. Place them in a basket lined with a pretty napkin. For a fun touch, drizzle melted chocolate on top or sprinkle some powdered sugar. Adding fresh fruit beside the muffins can brighten the plate and make it look inviting. {{image_4}} To make these muffins gluten-free, swap the all-purpose flour for gluten-free flour. I suggest using a blend designed for baking. Measure it the same way as regular flour. This change keeps the texture soft and tasty. You won’t lose flavor, and your muffins will still be a hit! For a dairy-free version, use coconut oil as your fat. You can also try almond milk or oat milk in place of cow's milk. These swaps add moisture without dairy. Just make sure to check the labels for any added ingredients. Your muffins will still taste great! Want to mix it up? Add spices like cinnamon or nutmeg for warmth. You can also toss in 1/4 cup of chopped nuts like walnuts or pecans for crunch. If you love a tropical twist, try adding shredded coconut or pineapple. Each change gives your muffins a fun new flair! To keep your muffins fresh, store them in an airtight container. Place a paper towel at the bottom of the container. This helps absorb moisture. You can keep them at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them. Just remember to seal them well to avoid drying out. Freezing is a great way to save muffins for later. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. Muffins can stay fresh in the freezer for up to 3 months. When you’re ready to eat, simply thaw them in the fridge or at room temperature. To enjoy your muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. This warms them up nicely. If you prefer the microwave, heat each muffin for about 15-20 seconds. Just don’t overheat them, as they may become dry. Enjoy your delicious muffins! Yes, you can use frozen bananas! Just thaw them first. Once thawed, mash them well. They will add great flavor and moisture to your muffins. If you don’t have coconut oil, use unsalted butter. It adds a nice taste. You can also try other oils like canola or vegetable oil. Absolutely! To make mini muffins, reduce the baking time. Bake them for about 10-12 minutes. Keep an eye on them and use a toothpick to check for doneness. To make these muffins healthier, you can: - Use whole wheat flour instead of all-purpose flour. - Cut down on sugar by using less brown sugar. - Add in some oats for extra fiber. - Swap chocolate chips for dark chocolate or nuts. These muffins last for about 3-5 days at room temperature. Store them in an airtight container. You can also freeze them for up to 3 months. Just thaw and enjoy! You learned how to create delicious muffins from scratch. We covered the key ingredients, measurements, and how to mix everything together. You explored tips for texture and ingredient substitutions. You also saw variations for gluten-free and dairy-free options. With proper storage and reheating tips, you can enjoy them longer. Remember, baking is fun and easy. Try different flavors to find your favorite. Now, gather your tools and start baking!

One-Bowl Banana Chocolate Chip Muffins

Indulge in the deliciousness of One-Bowl Banana Chocolate Chip Muffins! Perfectly moist and packed with flavor, these easy muffins combine ripe bananas and rich chocolate chips for a treat everyone will love. With just 10 minutes of prep, you’ll have warm, fluffy muffins ready in no time. Click through to discover the simple recipe and impress your family with this delightful baked good!
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Ingredients
  

2 ripe bananas, thoroughly mashed

1/3 cup coconut oil, melted (or use unsalted butter for a different flavor)

1/2 cup packed brown sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon baking soda

A pinch of salt

1 cup all-purpose flour

1/2 cup semi-sweet or dark chocolate chips

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray or butter.

    In a large mixing bowl, combine the thoroughly mashed bananas with the melted coconut oil. Use a fork or a whisk to stir them together until the mixture is smooth and uniform.

      Add the packed brown sugar to the banana-oil mixture, stirring to incorporate fully. Then, blend in the egg and vanilla extract. Continue stirring until the mixture is well combined and smooth.

        Evenly sprinkle the baking soda and pinch of salt over the wet mixture, stirring gently to combine the dry ingredients with the wet without overmixing.

          Gradually sift the all-purpose flour into the mixture, folding it in with a spatula or wooden spoon until just combined. Take care not to overmix to keep your muffins light and fluffy.

            Gently fold in the chocolate chips and the optional chopped nuts, ensuring they are evenly distributed throughout the batter.

              Using a spoon or ice cream scoop, fill each muffin cup in the prepared tin about 3/4 full with the batter, which allows room for the muffins to rise while baking.

                Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.

                  After baking, allow the muffins to cool in the muffin tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

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

                      - Presentation Tips: For an appealing presentation, serve the muffins warm in a basket lined with a decorative napkin. Enhance their look by drizzling a little melted chocolate over the tops or dusting them with a light sprinkle of powdered sugar for an elegant touch.

                        WANT TO SAVE THIS RECIPE?