Ingredients
Equipment
Method
Prepare Your Oven and Muffin Tin
- First, preheat your oven to 425F (220C). Line your muffin tin with muffin liners for easy removal and cleanup.
Combine Dry Ingredients
- In a medium mixing bowl, combine the all-purpose flour, salt, baking soda, and your special sugar blend (granulated and brown sugar). Use a whisk to ensure everything is well combined, then set aside.
Prepare Wet Ingredients
- In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining. To this, add the large egg, the slightly cooled melted butter, and the vanilla extract. Mix these wet ingredients together until well combined.
Combine and Add Mix-ins
- Add the dry ingredients to the wet ingredients. With a spatula, gently fold them together until they are *almost combined* (a few streaks of flour are okay to prevent overmixing). Then, fold in the semisweet chocolate chips until they are just distributed and the batter is combined. The batter will be thick and lumpy with visible chocolate throughout.
Fill Muffin Tin
- Evenly distribute the batter into the prepared muffin tin, filling each muffin cup about two-thirds full. For an extra bakery-style touch, sprinkle a few additional chocolate chips on top of each muffin.
The Two-Stage Bake
- Place the muffin tin into your preheated 425F (220C) oven. Bake for the first 5 minutes at this high temperature. Then, reduce the oven temperature to 375F (190C) WITHOUT opening the door and continue baking for another 12-15 minutes, for a total baking time of 17-20 minutes. Your muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Nutrition
Notes
For best results, always use very ripe bananas. To prevent chocolate chips from sinking, lightly toss them in a tablespoon of all-purpose flour before adding to the batter. Avoid overmixing the batter, as this can lead to tough muffins; a few lumps are perfectly fine. Always check doneness with the toothpick test. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat frozen muffins in the microwave for 30-60 seconds or in a 300F oven for 10-15 minutes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.