Ingredients:

  • 3 large overripe bananas (approx. 340g mashed)
  • 0.5 cup neutral oil (canola, vegetable, or melted coconut oil)
  • 0.75 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 220°C (425°F).
  2. In a large bowl, mash the 3 large overripe bananas until they are a liquid consistency with very few lumps.
  3. Whisk in the 0.5 cup oil, 0.75 cup brown sugar, 1 large egg, and 1 tsp vanilla extract until the mixture looks glossy and smooth.
  4. Place a sifter over the bowl and add the 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 0.5 tsp sea salt.
  5. Gently fold the dry ingredients into the wet until just combined and the flour streaks are gone. Do not over mix, or the muffins will be tough.
  6. Fold in 0.75 cups of the chocolate chips, saving the rest for the tops.
  7. Line a 12 cup muffin tin with paper liners or grease heavily with non stick spray.
  8. Divide the batter evenly among the cups, filling them nearly to the top.
  9. Sprinkle the remaining chocolate chips over the batter until each muffin is crowned with chocolate.
  10. Bake at 220°C for 5 minutes, then without opening the oven door, reduce the temperature to 180°C and bake for another 13-15 minutes until a toothpick comes out clean or with just a few moist crumbs.