Ingredients:

  • 1.5 cups (approx. 3 large) overripe bananas, mashed
  • 1 large egg, room temperature
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) neutral oil
  • 3/4 cup (150g) light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 190°C (375°F). This slightly higher temperature helps the muffins rise quickly, creating a better shape.
  2. Mash the bananas. Use a fork to smash the 1.5 cups of bananas in a large bowl until only small lumps remain. Note: Tiny lumps are fine; they turn into jammy pockets during baking.
  3. Whisk the fats. Add the 75g melted butter, 60ml oil, and 150g brown sugar to the bananas. Whisk until the sugar partially dissolves.
  4. Incorporate the egg. Add the egg and 1 tsp vanilla. Beat vigorously until the mixture looks glossy.
  5. Sift the dry ingredients. In your second bowl, whisk the 190g flour, baking powder, baking soda, and salt. Note: This ensures no clumps of baking soda end up in your bite.
  6. Combine the mixtures. Pour the dry ingredients into the wet. Fold gently with a spatula only until no dry streaks remain.
  7. Add the chocolate. Toss in 3/4 of the chocolate chips. Fold three more times to distribute them evenly.
  8. Portion the batter. Fill each muffin liner about 3/4 full. Note: Do not overfill, or they will spill over and lose their shape.
  9. Top and bake. Sprinkle the remaining chips on top. Bake for 18 minutes until a toothpick comes out clean.
  10. Cool in the pan. Let them rest for 5 minutes. Wait until the sizzle of the cooling sugar stops.
  11. Transfer to a rack. Move them to a wire rack to prevent soggy bottoms. The aroma should be intoxicatingly sweet.