Ingredients:
- 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp (5ml) pure vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 1 tsp (2g) ground cinnamon
- ½ cup (85g) semi-sweet chocolate chips (optional)
- ½ cup (45g) rolled oats (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 12-cup standard muffin tin or line with paper muffin liners.
- In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth.
- Whisk in the melted butter, brown sugar, egg, and vanilla extract until the mixture is velvety and emulsified.
- Sift the flour, baking soda, salt, and cinnamon directly into the wet mixture.
- Using a rubber spatula, gently fold the ingredients together just until no streaks of dry flour remain; do not overmix.
- If using chocolate chips or rolled oats, fold them into the batter with three quick stirs.
- Scoop the batter into the muffin cups, filling each approximately ¾ full.
- Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.