I mash the bananas and mix the batter in one bowl with a fork – these muffins are moist, chocolaty and totally irresistible! The recipe uses brown sugar instead of white and the bake is a little darker.
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 overripe bananas
1 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
1 tsp pure vanilla extract
6 oz good quality chocolate chips
Preheat oven to 375 degrees F. Butter 12 count muffin tin and dust lightly with fine, dry bread crumbs (or use paper liners).
In a medium bowl, combine the flour, baking soda, and salt; set aside. Mash the bananas with a fork in a large bowl. Add sugar and mix for 2 minutes. Add the melted butter, eggs, and vanilla and beat well. Mix in the dry ingredients just until incorporated. Fold in the chocolate chips. Spoon the batter into the muffin tins.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning out. Serve warm or at room temperature.