Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, mash the overripe bananas with a fork until no large chunks remain.
  3. Stir in the softened unsalted butter and packed brown sugar until the mixture is smooth and glossy.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
  6. Pour the dry flour blend into the wet banana base. Using a rubber spatula, fold the ingredients together until flour streaks just disappear; do not over-mix.
  7. Gently fold in semi-sweet chocolate chips or chopped walnuts if using.
  8. Scoop the batter into the lined muffin cups, filling each approximately 3/4 full.
  9. Bake for 18–22 minutes until the tops are deep golden brown and a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.