Ingredients
3 very ripe bananas, about 300 g mashed
250 g (2 cups) all-purpose flour
150 g (¾ cup) brown sugar
2 large eggs, room temperature
115 g (½ cup) unsalted butter, melted
60 ml (¼ cup) whole milk
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
150 g (¾ cup) chocolate chips
Method
Preheat the oven to 180°C / 350°F. Line a 12-cup muffin pan with paper liners.
Peel the bananas and mash them with a fork until mostly smooth.
Whisk the melted butter, brown sugar, eggs, milk, and vanilla into the mashed bananas.
In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the banana mixture and gently fold until just combined. Avoid overmixing.
Fold in most of the chocolate chips, reserving some for the tops.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top.
Bake for 18–22 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer the muffins to a wire rack. Serve warm or at room temperature.
Yield: 12 banana chocolate chip muffins.
