Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Fine Sea Salt
  • 3 medium Very Ripe Bananas
  • 1 Large Egg
  • 1/4 cup Unsalted Butter, melted and cooled slightly
  • 1/4 cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Semi-Sweet Chocolate Chips (plus 2 tbsp for sprinkling)

Instructions:

  1. Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper cases. Melt the butter and set it aside to cool slightly.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. Ensure all dry ingredients, especially the baking soda, are evenly distributed.
  3. In a separate large bowl, mash the very ripe bananas using a fork or potato masher until smooth but still slightly lumpy.
  4. Add the room temperature egg, cooled melted butter, milk, and vanilla extract to the mashed bananas. Whisk gently until just combined. Do not overmix the wet ingredients.
  5. Pour the wet ingredients into the bowl containing the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Stop folding the moment you see no streaks of dry flour remaining. The batter should look lumpy.
  6. Gently fold in the bulk of the chocolate chips, reserving 2 tablespoons for topping.
  7. Divide the batter evenly among the 12 lined muffin cups, filling them quite high to achieve a good dome. Sprinkle the reserved chocolate chips over the tops.
  8. Bake for 20–22 minutes, or until the tops are deeply golden brown and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  9. Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.