Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Line a12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
- Add the melted butter, sugar, egg, and vanilla to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing the dry ingredients separately helps distribute the leavening evenly so the muffins rise properly.
- Add the dry ingredients to the banana mixture. Fold gently with a spatula or wooden spoon just until no dry streaks remain. A few small lumps are fine; avoid overmixing.
- Fold in the chocolate chips gently. Save a small handful for topping the muffins if you want a prettier finish.
- Divide the batter evenly among the muffin cups, filling each one about 3/4 full. Sprinkle a few extra chocolate chips on top if you like.
- Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Let them cool completely before storing.
Notes
Use very ripe bananas. Look for bananas with plenty of brown spots and a soft texture. They mash easily and provide more sweetness and banana flavor than yellow, barely-ripe bananas.