Ingredients:

  • 3 medium Very Ripe Bananas (approx. 350g), mashed
  • 1/2 cup (115g) Unsalted Butter, melted and cooled slightly
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup, packed (100g) Light Brown Sugar
  • 1 Large Egg, lightly whisked
  • 1/4 cup (60ml) Whole Milk (or buttermilk)
  • 1 tsp (5ml) Vanilla Extract
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2g) Ground Cinnamon (Optional)
  • 1/2 tsp (3g) Fine sea salt
  • 1 cup (175g) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat the oven to 220°C (425°F). Line the 12-cup muffin tin with paper liners. In a small bowl, melt the butter and set aside to cool slightly.
  2. In the main mixing bowl, mash the very ripe bananas until almost smooth, leaving a few small lumps for texture. Pour the slightly cooled melted butter over the mashed bananas. Add both sugars, the lightly beaten egg, milk, and vanilla extract. Whisk briefly until just combined.
  3. In a separate, large bowl, whisk together the flour, baking soda, cinnamon (if using), and salt. Ensure the leaveners and salt are evenly distributed.
  4. Pour the entire wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined. Stop mixing immediately when you can no longer see streaks of dry flour (a lumpy batter is correct).
  5. Fold in the chocolate chips. If desired, reserve a small handful to sprinkle on top of the batter before baking for visual appeal.
  6. Divide the batter evenly among the lined muffin cups (fill them about 3/4 full). Place the tin in the preheated oven. Bake at 220°C (425°F) for 5 minutes. Then, reduce the oven temperature to 180°C (350°F) without opening the oven door. Continue baking for an additional 15–17 minutes, or until golden brown and a skewer comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before serving.