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–+ servings

Chocolate Chunk Banana Muffins (Bakery Style, GF Option)

Gentle Tummy
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Ingredients
  

  • 3 bananas
  • 1/2 cup cane sugar (110g)
  • 1/3 cup light olive oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour (320g)
  • 1-1/2 teaspon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil. This higher initial temperature is key to creating those bakery-style high domes!
  • In a large bowl, mash 3 ripe bananas until smooth with just a few small lumps. Add 1/2 cup cane sugar, 1/3 cup light olive oil, 2 teaspoons vanilla extract, and 2 eggs. Whisk until well combined and smooth.
    To the same bowl, add 2 cups all-purpose flour (or gluten-free flour blend), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – a few small lumps are fine.
    Fold in 3/4 cup of the chocolate chunks, saving the remaining 1/4 cup for topping the muffins. The batter will be thick and scoopable.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chunks on top of each muffin.
    Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12-14 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This temperature change creates that beautiful bakery-style dome.
    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This allows the muffins to set up properly and prevents them from getting soggy bottoms.

Video

Notes

Don't overmix the batter: Stop stirring as soon as the flour is incorporated to ensure tender, fluffy muffins.
Use truly ripe bananas: Those spotty, almost-too-ripe bananas yield the sweetest muffins with the best flavor.
Fill muffin cups properly: Filling them about 3/4 full gives room for the perfect rise without overflowing.
The heat boost is crucial: Starting at a higher temperature activates the leavening agents quickly, creating that beautiful dome top.
Did you make this recipe?Please let me know in the comments below how it turned out :)