Ingredients
- ▢ 1 1/2 cups all purpose flour (180g)
- ▢ 1 teaspoon baking soda
- ▢ 1/2 tsp salt
- ▢ 2/3 cup sugar (113g)
- ▢ 1/2 cup semisweet chocolate chips plus more for the tops if desired
- ▢ 3 medium ripe bananas or 1 cup of mashed banana (see note below)
- ▢ 1/3 cup melted butter slightly cooled (75g)
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla (5ml)
Instructions
- Preheat oven to 375F and prepare a 24 mini muffin pan with vegetable spray.
- Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
- Mash bananas in a large bowl and microwave them on high for 3 minutes. Use a fine mesh strainer to strain the liquid from the bananas, a process that should take 15-20 minutes. Pour the liquid into a small pot and simmer for about 15 minutes, or until reduced by 1/3. This will intensify the banana flavor and make the muffins very moist.
- Mix the bananas and reduced banana liquid; add the egg, melted butter, and vanilla then mix to combine.
- Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and chopped nuts and continue mixing until distributed and the batter is combined. Do not overmix.
- Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
- Bake at 375F for 11-12 minutes or until a toothpick comes out clean from the center.
- To check if the muffins are done, insert a toothpick into the center of one muffin. If comes out clean with no wet batter they’re ready.
- Storage – The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.