Banana Chocolate Chip Muffins

Ingredients

• 3 ripe bananas (large; mashed)
• 190 g all-purpose flour
• 6 tbsp unsalted butter (melted)
• 0.5 cup granulated sugar
• 0.333 cup brown sugar
• 1 egg (room temperature)
• 0.75 tsp baking soda
• 0.5 tsp baking powder
• salt (pinch)
• 1 tsp cinnamon (optional)
• 1 tbsp vanilla bean paste or vanilla extract (use either vanilla bean paste or vanilla extract)
• 0.25 cup sour cream or whole milk Greek yogurt (use either; room temperature)
• 1 cup semisweet chocolate chips (plus more for topping; amount for topping unspecified)

Steps

1. 1

   In a mixing bowl, roughly mash the bananas.

2. 2

   Add the brown sugar and granulated sugar, then mix well to combine.

3. 3

   Crack in the egg and mix for 2–3 minutes, until the mixture turns a light pale color.

4. 4

   Add the melted butter, vanilla bean paste or vanilla extract, and room-temperature sour cream or Greek yogurt. Mix until well combined and blended.

5. 5

   In a separate bowl, combine the flour, baking powder, baking soda, salt, and optional cinnamon.

6. 6

   Add the dry ingredients to the wet batter. Gently fold them in, taking care not to overmix.

7. 7

   Add the chocolate chips and mix just until combined. Reserve extra chips for topping.

8. 8

   Let the batter rest undisturbed at room temperature for 1 hour before baking.

9. 9

   Line a muffin tin, then evenly distribute the batter among the cups. Add extra chocolate chips on top if desired.

10. 10

    Preheat the oven to 425°F (220°C).

11. 11

    Bake the muffins for 5 minutes at 425°F. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 15 minutes, or until a toothpick inserted into a muffin comes out clean.

12. 12

    Let the muffins cool completely before serving.

Notes

The source does not state a muffin yield; 12 muffins is an estimate. Extra chocolate chips are suggested for topping but no quantity is given.

Nutrition per serving

• dessert
• baking
• vegetarian
• banana
• chocolate
• muffins