Ingredients
Check off ingredients as you go
For 12 muffins
- 220g sifted flour (1¾ cups)
- 100g brown sugar (½ cup)
- ½ tsp cinnamon
- ½ tsp baking soda (5g)
- A pinch of salt (2.5g)
- 2 (very) ripe medium bananas (220g)
- 100ml neutral oil like sunflower (⅓ cup + 1 tbsp)
- 2 eggs
- 60g plain yogurt or soy yogurt or fromage blanc (¼ cup)
- 5ml liquid vanilla (1 tsp) (optional)
- 100g chocolate chips (⅔ cup) (or peanut butter chips or raw cacao nibs)
Preheat the oven to 210°C (410°F). Place 12 paper liners in the muffin tin (this is important for perfect unmolding, storage, and appearance).
In a large bowl, combine the dry ingredients: flour, sugar, baking soda, cinnamon, salt. Mix and add the chocolate chips (all of them, or save a few to sprinkle on top before baking, but they distribute well so I admit I don’t bother anymore).
In another bowl, mix the wet ingredients: mashed bananas, liquid vanilla, yogurt, eggs, and oil.
Add the wet ingredients to the dry ingredients. Fold together until just combined but don’t overmix the batter. Divide the batter evenly among the 12 liners. Add the chocolate chips on top (if you saved some).
Bake at 210°C (410°F), then after 5 minutes (once the lovely dome has formed), lower the oven to 190°C (375°F) and bake for 15 to 20 minutes (check doneness by inserting a toothpick, it should come out clean).
Serve with your favorite hot beverage.
Tips
For a more “grown-up” version, you can replace the chocolate chips with raw cacao nibs, which is also excellent.
The higher temperature at the start creates the beautiful dome that’s so characteristic (and delicious) of muffins.
For a dairy-free version, I use 4 bananas instead of 2.
I’ve already made this recipe using just one egg and 2 more bananas, it’s also very good and practical if you have more than 2 bananas to use up…
These muffins keep very well in an airtight container or under a cake dome, but usually they’re devoured before that!