Ingredients:

  • 1 3/4 cups All-Purpose (Plain) Flour (210 g)
  • 1/2 cup Light Brown Sugar, packed (110 g)
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 3 medium Very Ripe Bananas, mashed (approx. 350 g)
  • 1 large Egg, lightly whisked
  • 1/2 cup Full-Fat Milk or Buttermilk (120 ml)
  • 1/2 cup Unsalted Butter, melted and cooled slightly (115 g)
  • 1 tsp Vanilla Extract
  • Optional: 1/2 cup Mini Chocolate Chips or Chopped Walnuts

Instructions:

  1. Preheat oven to 200°C / 400°F (180°C / 350°F fan) and line the muffin tin with 12 paper cases.
  2. In the first large mixing bowl (Bowl #1), whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Ensure there are no clumps.
  3. In the second bowl (Bowl #2), mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
  4. Stir the lightly whisked egg, milk, and vanilla extract into the mashed bananas. Pour in the slightly cooled melted butter and mix until just combined.
  5. Pour the entire contents of Bowl #2 (the wet mix) into Bowl #1 (the dry mix).
  6. Using a rubber spatula, gently fold the mixture until the dry streaks have just disappeared. Stop immediately once the flour is incorporated; do not overmix.
  7. Gently fold in the chocolate chips or nuts, if using.
  8. Divide the batter evenly among the 12 prepared muffin cases, filling them about two-thirds full.
  9. Bake for 20–22 minutes.
  10. Test for doneness: Insert a clean skewer or toothpick into the centre of a middle muffin. It should come out clean or with a few moist crumbs attached.
  11. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.