Ingredients
3 large overripe bananas, mashed
1/2 cup (115g) unsalted butter, melted and slightly cooled
3/4 cup (150g) granulated sugar (or light brown sugar for extra moisture)
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt
1 1/2 cups (190g) all-purpose flour
1 cup semi-sweet chocolate chips (plus a few extra for topping)
Preparation Method
Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper cupcake liners.
Mix Wet Ingredients: In a large mixing bowl, mash the peeled bananas with a fork until smooth. Stir in the melted butter. Add the sugar, beaten egg, and vanilla extract. Mix until well combined.
Add Dry Ingredients: Sprinkle the baking soda and salt over the banana mixture and stir. Gently fold in the flour. Important: Do not overmix; stir just until the flour disappears to keep the muffins light and fluffy.
Fold in Chocolate: Gently fold in the chocolate chips using a spatula.
Bake: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top of each muffin for a professional look.
Cook Time: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are fine).
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tip: If you want a bit of crunch, you can add 1/2 cup of chopped walnuts or pecans to the batter along with the chocolate chips!
