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- 2 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 - 1/2 teaspoon salt - 1 cup all-purpose flour - 1/2 cup dark chocolate chunks - 1/4 cup chopped walnuts (optional) To make these tasty muffins, start with ripe bananas. They should be soft and brown. The riper the bananas, the sweeter your muffins will be. Next, you need coconut oil. This oil gives the muffins a great flavor and keeps them moist. Use brown sugar for a rich sweetness. It adds depth to the flavor. You also need one large egg. The egg helps bind the ingredients together. Vanilla extract adds a lovely aroma and taste. Baking soda is key for rising. It creates a light texture in the muffins. Salt is a must too; it brings out all the flavors. Don't forget all-purpose flour. This is the base of the muffins. Dark chocolate chunks add a sweet, rich twist. If you like, toss in some walnuts for crunch. They add a nice bite and extra flavor. Gather these ingredients, and you are ready to bake! Each one plays a role in making your muffins easy and delicious. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. You can also spray it with non-stick cooking spray. This helps the muffins come out easily after baking. In a large bowl, mash the ripe bananas with a fork. You need about two bananas. Add in the melted coconut oil and mix well. Next, stir in the brown sugar. Now, add one large egg and a teaspoon of vanilla extract. Mix until everything is blended nicely. Sprinkle one teaspoon of baking soda and half a teaspoon of salt over the wet mix. Stir it in carefully. Gradually add one cup of all-purpose flour. Use a spatula to fold it in gently. Be careful not to over-mix; this keeps the muffins soft. Now, it’s time to add the fun stuff! Fold in half a cup of dark chocolate chunks. If you like some crunch, add a quarter cup of chopped walnuts too. Mix until the chocolate and walnuts are evenly spread through the batter. Take a spoon and divide the batter evenly into the muffin cups. Fill each cup about three-quarters full. This gives them room to rise while baking. Place the muffin tin in the preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, remove the muffins from the oven. Let them cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely. For an extra treat, serve them warm with a dusting of powdered sugar or a drizzle of melted chocolate. Enjoy! To get the best muffin texture, use ripe bananas. Ripe bananas give a sweet flavor and moisture. Mash them well to avoid lumps in the batter. Mix wet and dry ingredients gently. Over-mixing can lead to tough muffins. Fill the muffin cups about three-quarters full. This allows room for them to rise. You can make a few swaps for a healthier muffin. Replace brown sugar with honey or maple syrup. This adds natural sweetness. For a lighter fat option, you can use unsweetened applesauce instead of coconut oil. This keeps muffins moist without added fat. If you want to reduce gluten, try almond flour or oat flour. Spices can enhance flavor in your muffins. Add a teaspoon of cinnamon or nutmeg for warmth. If you like a kick, try a pinch of cayenne pepper. You can also add extras like dried fruit or seeds. Chopped apples or cranberries work well. For a nutty crunch, add more walnuts or even pecans. The options are endless! 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. Chill the Batter: For extra fluffy muffins, let the batter rest in the fridge for about 30 minutes before baking. This helps the flour fully hydrate. Alternate Mix-ins: Feel free to customize your muffins by adding different mix-ins like chocolate chips, dried fruit, or seeds for added texture and flavor. Check for Doneness: To ensure your muffins are perfectly baked, use a toothpick to check for doneness; it should come out clean or with just a few crumbs attached. {{image_2}} You can make these muffins gluten-free easily. Just swap the all-purpose flour for a gluten-free blend. Look for one that has a good mix of flours, like almond and rice flour. This change keeps the muffins soft and tasty. You might need to add a bit more baking soda to help them rise. To make a vegan version, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based milk instead of coconut oil. You can also choose vegan chocolate chunks. This way, everyone can enjoy these muffins! You can customize your muffins by adding different fruits or nuts. Try chopped apples or berries for a fresh twist. You can also mix in nuts like pecans or almonds for a crunchy bite. Just make sure to keep the total amount similar to the chocolate chunks to keep the balance right. This makes each muffin unique and fun! To keep your muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps the muffins stay soft. Keep them at room temperature for up to three days. If you want them to last longer, consider freezing them. Freezing muffins is easy. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag. Squeeze out as much air as possible. Label the bag with the date. You can freeze them for up to three months. When you want one, just take it out and let it thaw. To enjoy your muffins warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat for about 5 to 10 minutes. This makes them soft and brings back the fresh taste. You can also use the microwave for a quicker option. Heat for 10 to 15 seconds, but watch them closely to avoid drying out. For baking, use ripe bananas. They should be yellow with brown spots. The riper they are, the sweeter the muffins. Overripe bananas add great flavor and moisture. Even black bananas work well in this recipe. Just mash them up, and you’re good to go! Yes, you can substitute some ingredients. Use applesauce instead of coconut oil for a lighter option. You can also swap brown sugar for white sugar if needed. If you prefer, use whole wheat flour for added fiber. Just keep in mind that substitutes might change the taste a bit. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. If it has batter on it, bake for a few more minutes. Generally, they take about 18-20 minutes to bake. Serve the muffins warm for the best taste. You can dust them with powdered sugar for a sweet touch. Drizzle melted chocolate on top for extra indulgence. These muffins pair well with coffee or tea. For a fun twist, add a scoop of ice cream! You now know how to make delicious Chocolate Chunk Banana Muffins. We covered the key ingredients, easy steps, and helpful tips to ensure your muffins shine. Remember, you can customize them and store leftovers for later. Whether you like them gluten-free or vegan, there's a version for everyone. Enjoy your baking journey, and savor every bite of your tasty treats!

Chocolate Chunk Banana Muffins

Deliciously moist muffins packed with chocolate chunks and banana flavor.
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 pieces ripe bananas, mashed
  • 1 third cup melted coconut oil
  • 1 half cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 half teaspoon salt
  • 1 cup all-purpose flour
  • 1 half cup dark chocolate chunks
  • 1 quarter cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large mixing bowl, combine the mashed bananas and melted coconut oil until well mixed.
  • Stir in the brown sugar, followed by the egg and vanilla extract, mixing until blended.
  • Sprinkle the baking soda and salt over the banana mixture and stir to combine.
  • Gradually add the flour, gently folding it in until just incorporated (be careful not to over-mix).
  • Finally, fold in the chocolate chunks and walnuts (if using) until evenly distributed throughout the batter.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve the muffins warm, dusted with powdered sugar or drizzled with melted chocolate for extra indulgence! Enjoy with a cup of coffee or tea!
Keyword baking, banana, chocolate, muffins