Banana Chocolate Chip Muffins with Melted Butter
Twelve banana muffins with melted butter and semi-sweet chocolate chips, mixed by hand with banana and flour measured carefully.
Ingredients
Muffins
- 205 grams all-purpose flour Approximately 1 1/2 cups; weigh for consistency
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/4 cups mashed ripe banana About 280 grams; measure after mashing
- 1/3 cup unsalted butter Melted and cooled slightly
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat to 350°F and line 12 standard muffin cups. Blend the weighed flour with baking soda and salt.
- Combine measured mashed banana with cooled melted butter. Stir in sugar, beaten egg, and vanilla.
- Fold the dry ingredients through gently. Add chocolate chips near the end and stop when no powder remains.
- Distribute evenly among the liners, keeping below their rims. Bake approximately 20–25 minutes, checking a central muffin away from melted chocolate for raw batter.
- Cool 5 minutes in the tin and at least 15 minutes on a rack. Allow full cooling before wrapping or storing.
Notes
Use 205 grams flour for consistency and measure banana after mashing. Makes about 12 standard muffins. The separate 20-minute cooling allowance is a minimum for serving, with longer cooling before packaging.