I love these chocolate chip banana muffins! I use mini chocolate chips, but you can substitute regular chocolate chips, chunks, or chopped chocolate. For the best banana muffins, use very ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas.
3 ripe medium bananas, mashed, about 1 ¼ cups
5 tablespoons (70g) unsalted butter, melted and cooled slightly
1 ½ cups (195g) all-purpose flour
1/2 cup (95g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130g) chocolate chips
Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
Stir the banana mixture into the dry ingredients until you no longer see streaks of flour.
Stir in the chocolate chips.
Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.