Ingredients:

  • 3 large overripe bananas (approx. 340g)
  • 1/4 cup unsalted butter, melted (57g)
  • 1/4 cup neutral vegetable oil (60ml)
  • 3/4 cup dark brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips (170g)
  • 2 tablespoons semi-sweet chocolate chips for topping

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large mixing bowl, mash the overripe bananas with a fork or potato masher until liquid-like with few lumps. Whisk in the melted butter, oil, and brown sugar until glossy. Beat in the egg and vanilla extract for 30 seconds until fully emulsified.
  3. Sift the flour, baking soda, baking powder, salt, and cinnamon directly into the wet ingredients. Use a silicone spatula to fold the batter until just combined and no streaks of flour remain. Do not over-mix.
  4. Gently fold in 1 cup of chocolate chips. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the tops.
  5. Bake at 425°F (218°C) for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 13-15 minutes until a toothpick comes out clean.