For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.
5 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 ripe medium bananas, mashed with a fork (about 1 1/4 cups mashed)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup mini or regular-size chocolate chips
Heat oven to 350 degrees F. Line muffin cups with paper liners. (This makes more than 12 muffins, so you will need to bake in batches).
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. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate.
Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and come out clean, about 25 minutes.