Easy Banana Muffins with Chocolate Chips

• PREP 10mins
• COOK 25mins
• TOTAL 35mins

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

YOU WILL NEED

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly

1 1/2 cups (190 grams) all purpose flour

1/2 cup (50 grams) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (130 grams) mini or regular-size chocolate chips

DIRECTIONS

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.

Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.

Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

AUTHOR: Adam and Joanne Gallagher