Ingredients
Method
- Preheat oven to 350°F (175°C)
- Line a 12-hole muffin tin with parchment paper cups or grease shallow wells
- In a large bowl, mix flour, baking powder, baking soda, and salt
- In another bowl, whisk sugar (both types), vegetable oil, vanilla, and eggs
- Blend in mashed bananas until smooth
- Stir half the dry ingredients into wet mixture, then all remaining dry ingredients
- Fold in chocolate chips (resist overmixing)
- Divide batter evenly into prepared cups using an ice-cream scoop
- Bake 17–20 minutes until tops crack and toothpick inserted comes out clean
- Cool 5 minutes in tin before transferring to a wire rack
Notes
Use 2–3 very ripe bananas (blackened spots work)
Grease muffin tins 30 minutes in advance so paper cups sit flat
Swap ¾ cup flour with whole wheat or coconut flour
Add walnuts or orange zest for variation
Muffins freeze well airtight up to 3 months
Increase banana amount for ultra-moist texture
Grease muffin tins 30 minutes in advance so paper cups sit flat
Swap ¾ cup flour with whole wheat or coconut flour
Add walnuts or orange zest for variation
Muffins freeze well airtight up to 3 months
Increase banana amount for ultra-moist texture