• 3 large very ripe bananas
  • 1/3 C butter – melted & cooled
  • 2/3 C sugar + extra for topping
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1-1/2 C flour
  • 1 C semisweet chocolate chips


  1. Preheat oven to 350 degrees
  2. Generously grease your muffin tins with nonstick cooking spray (I use the baking one with flour in it)
  3. Peel bananas and throw them in a big bowl with the cooled, melted butter and smash it all together with a fork
  4. Keep blending until the mixture is creamy and smooth, not chunky
  5. Add sugar, egg and vanilla and mix just until combined
  6. Stir in salt and baking soda
  7. Add flour and chocolate chips and mix until just combined – do not over mix!
  8. Divide batter equally into 12 muffin tins
  9. Sprinkle tops with a little sugar
  10. Bake for 16 – 19 minutes, until cake tester or toothpick pulls out cleanly – check at 15 minutes
  11. Immediately transfer to a cooling rack and allow to cool before eating


  1. Do not to use liners because the muffins are so moist they tend to just stick and be messy