Chocolate Chip Banana Bread Muffins
Equipment
Ingredients
Main Ingredients
ripe bananas (mashed)
2 piece
butter (melted)
75 g
granulated sugar
100 g
brown sugar
50 g
large eggs (room temperature)
2 piece
buttermilk
120 g
vanilla extract
7 g
all-purpose flour
180 g
baking soda
5 g
baking powder
4 g
salt
3 g
cinnamon
2 g
mini chocolate chips
100 g
Instructions
Preheat oven
Preheat the oven to 218°C and line a muffin pan with paper liners.
Mix dry ingredients
In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Mix wet ingredients
In a separate bowl, whisk the mashed bananas and melted butter until smooth. Add the granulated sugar and brown sugar and mix until glossy.
Add eggs and liquids
Whisk in the eggs, buttermilk, and vanilla until fully combined.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and gently fold together until mostly combined with a few streaks of flour remaining. Fold in the mini chocolate chips just until incorporated. Avoid overmixing.
Rest the batter
Let the batter rest for about 15 minutes. This helps hydrate the flour and gives the muffins taller tops.
Fill muffin liners
Fill the muffin liners almost to the top and sprinkle the tops with mini chocolate chips.
Bake at high temperature
Bake for 5 minutes at 218°C, then reduce the oven temperature to 175°C and bake another 13–15 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool slightly
Let cool slightly and enjoy.
Original recipe
Storage
Store in airtight container. Can be frozen for up to a month.
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