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. Those little bits of banana will melt into the muffins as they bake and add extra flavor.
- Add the melted butter, sugar, eggs, and vanilla to the mashed bananas. Whisk until everything is well combined. If you are using yogurt or sour cream, add it here too.
- 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 wet ingredients. Gently fold everything together with a spatula or wooden spoon until just combined. Do not overmix. The batter should look thick and slightly lumpy.
- 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. They are delicious warm, but they also hold their texture well once cooled.
Notes
The most important thing when making this recipe is the bananas. The riper they are the better the flavor.
You can also add 1/4 cup plain yogurt or sour cream if you want extra tenderness. It is optional, but it gives the muffins a soft, bakery-style texture.