Ingredients:

  • 1.5 cups (340g) overripe bananas, mashed
  • 0.5 cup (120g) plain Greek yogurt, full fat
  • 1 large egg, room temperature (50g)
  • 0.33 cup (75g) unsalted butter, melted and cooled
  • 1.5 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (100g) light brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.75 cup (130g) semi-sweet mini chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners or non-stick spray.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and brown sugar until no large clumps remain.
  3. In a large mixing bowl, mash the bananas until almost liquid. Whisk in the melted butter, egg, vanilla, and Greek yogurt until the mixture is pale and well-combined.
  4. Pour the dry ingredients into the wet ingredients. Using a silicone spatula, gently fold the mixture together until just combined (about 10-12 strokes). Fold in 0.5 cup of the chocolate chips.
  5. Divide the batter evenly among the muffin cups and top with remaining chocolate chips. Bake at 425°F (218°C) for the first 5 minutes to achieve a high dome, then reduce heat to 350°F (175°C) for the remaining 13 minutes.
  6. Test with a toothpick for clean removal. Allow muffins to cool in the pan for 5 minutes before transferring to a wire cooling rack.