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- 2 ripe bananas, mashed - 1/3 cup melted coconut oil (or unsalted butter) - 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 (semi-sweet or dark) - Optional: 1/4 cup chopped walnuts or pecans - Mixing bowl - Muffin tin - Muffin liners or greasing spray - Each muffin has about 150 calories. - Macronutrient breakdown per muffin: - 2g protein - 7g fat - 21g carbohydrates - 1g fiber Using ripe bananas makes these muffins extra sweet and moist. The coconut oil adds a nice flavor, and the chocolate chips bring joy in every bite. You can also add nuts for crunch. - Preheat oven to 350°F (175°C). - Line or grease muffin tin. - In a large bowl, add 2 ripe bananas, mashed, and 1/3 cup melted coconut oil. - Stir until smooth. - Mix in 1/2 cup brown sugar. - Add 1 large egg and 1 teaspoon vanilla extract. - Stir until the mixture is well combined. - Sprinkle 1 teaspoon baking soda and a pinch of salt over the wet mixture. - Gently mix to combine. - Gradually add 1 cup all-purpose flour. - Mix until just combined. Do not overmix. - Fold in 1/2 cup chocolate chips. - Add optional 1/4 cup chopped walnuts or pecans if desired. - Ensure everything is evenly distributed. - Spoon the batter into the prepared muffin cups. - Fill each cup about 3/4 full. - Bake for 18-20 minutes. - Check with a toothpick. It should come out clean. - Cool muffins in the pan for 5 minutes. - Transfer to a wire rack to cool completely. - Serve warm, if you like, for a tasty treat. To pick the best bananas, look for a few signs. Ripe bananas have a yellow peel with some brown spots. These spots show that the fruit is sweet and ready to use. Ripe bananas are soft and easy to mash. Using ripe bananas makes your muffins moist and sweet. The natural sugars in ripe bananas help create a great flavor. To keep your muffins fresh, store them in an airtight container. This keeps them moist. You can also wrap them in plastic wrap. If you want to save muffins for later, freeze them. Place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat them, just thaw at room temperature. Mixing is key to a good muffin. You want to mix until just combined. If you overmix, your muffins can turn out dense and tough. The goal is a light and fluffy texture. So, stir gently and stop as soon as the flour disappears. This will give you the perfect muffin with a nice rise. {{image_2}} You can make your muffins even better by adding spices. A sprinkle of cinnamon or nutmeg brings warmth. Try these spices with the bananas to boost flavor. You can also change the chocolate type. Use white or milk chocolate for a different taste. Each type gives a unique twist to your muffins. If you want a healthier muffin, swap in whole wheat flour. It adds fiber and makes your muffins more filling. Another option is to use coconut sugar instead of brown sugar. Coconut sugar has a lower glycemic index. This swap helps if you're watching sugar levels. Think about adding dried fruits like raisins or cranberries. They add a sweet, chewy texture. For an extra treat, drizzle some melted chocolate on top. You can also use a light frosting for a sweet finish. These options make your muffins stand out and taste amazing. Store your muffins in an airtight container. You can also wrap them in plastic wrap. This keeps your muffins fresh and moist. For best taste, eat them within 3 days. If you need more time, consider freezing them. To enjoy your muffins later, simply reheat them. You can use a microwave for quick warming. Heat for about 10-15 seconds. If you want a crispy top, use an oven. Warm them at 350°F for 5-10 minutes. At room temperature, muffins last about 2-3 days. If you keep them in the fridge, they can last up to a week. For longer storage, freeze them. Frozen muffins are good for up to 3 months. Yes, you can use frozen bananas. First, thaw them completely. You can do this by placing them in the fridge overnight or microwaving them for a few seconds. Once thawed, mash them well before adding them to the mix. This helps keep the muffins moist and delicious. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. You can also look for a golden top and a slight spring when you touch them. These signs show they are baked perfectly. Yes, you can make these muffins without eggs. You can use 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water as a substitute. These options work well and still give the muffins a nice texture. If your muffins are too dense, it could be from overmixing or using too much flour. To fix this, mix the batter just until combined. Avoid packing the flour; instead, spoon it into your measuring cup. This helps keep the muffins light and fluffy. You now have all the steps and tips to make tasty banana muffins. We've covered the ingredients, equipment, and important techniques to ensure success. Remember, ripe bananas make a big difference. Use the storage tips to keep your muffins fresh longer. If you want to get creative, try adding spices or different chocolates. Whether you're a beginner or an expert, these muffins are easy to make and delicious to enjoy. Happy baking!

One-Bowl Banana Chocolate Chip Muffins

Indulge in the deliciousness of One-Bowl Banana Chocolate Chip Muffins with this easy recipe! Made with ripe bananas, rich chocolate chips, and a hint of coconut oil, these muffins are perfect for breakfast or a sweet snack. In just 30 minutes, you can whip up a batch that’s sure to impress. Don’t miss out on this tasty treat—click through to explore the full recipe and bring joy to your baking routine!
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Ingredients
  

2 ripe bananas, mashed

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

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 (semi-sweet or dark)

Optional: 1/4 cup chopped walnuts or pecans

Instructions
 

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

    In a large mixing bowl, add the mashed bananas and melted coconut oil. Stir until well combined.

      Mix in the brown sugar, followed by the egg and vanilla extract. Stir until the mixture is smooth.

        Sprinkle the baking soda and salt over the wet ingredients and mix gently to incorporate.

          Gradually add the flour, mixing until just combined—be careful not to overmix.

            Fold in the chocolate chips and nuts (if using) until evenly distributed.

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

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

                  Allow the muffins to cool in the pan for about 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 in a basket lined with a napkin, and drizzle with additional melted chocolate or sprinkle with powdered sugar for a fancy touch.