Ingredients:

  • 3 large (approx. 12 oz / 340g) overripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated white sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) chopped walnuts or pecans
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a muffin tin with liners. In a large mixing bowl, mash the bananas until smooth with only a few small lumps remaining.
  2. Whisk in the melted butter, white sugar, brown sugar, egg, and vanilla extract until the mixture is glossy and sugars have begun to dissolve.
  3. Sift the flour, baking powder, baking soda, salt, and cinnamon directly into the wet base. Gently fold with a spatula until no more streaks of dry flour remain; fold in nuts or chocolate chips if using.
  4. Divide batter evenly among 9 liners, filling nearly to the top. Bake at 425°F (218°C) for 5 minutes, then reduce heat to 350°F (175°C) without opening the oven door and bake for another 15–20 minutes.
  5. Remove muffins when a toothpick inserted into the center comes out clean or with a few moist crumbs.