Difficulty: Easy: Calories Per Serving: Not calculated

Why This Recipe Works: Very ripe bananas add sweetness, moisture, and strong banana flavor without requiring excessive sugar.

Melted butter provides richness while remaining easy to mix evenly into the batter.

Brown sugar helps retain moisture and complements the caramel-like flavor of ripe banana.

A combination of baking powder and baking soda gives the thick banana batter enough lift.

Reserving some chocolate chips for the tops ensures visible chocolate in every muffin without overloading the batter.

Equipment Needed: One standard 12-cup muffin pan: paper muffin liners

Two medium mixing bowls: Whisk

Fork or potato masher: Flexible spatula

Large cookie scoop or 1/3-cup measure, optional: Wire cooling rack

For the Banana Muffins: 3/4 cups (210 g) all-purpose flour, spooned and leveled

teaspoon (4 g) baking powder: 1/2 teaspoon (2.5 g) baking soda

1/2 teaspoon (3 g) fine salt: teaspoon (2.5 g) ground cinnamon

medium very ripe bananas, about 1 1/4 cups (285 g) mashed

large eggs (about 100 g without shells), at room temperature

1/2 cup packed (100 g) light brown sugar: 1/4 cup (50 g) granulated sugar

1/2 cup (113 g) unsalted butter, melted and cooled slightly

1/4 cup (60 ml) whole milk, at room temperature

teaspoons (10 ml) vanilla extract: cup (170 g) semisweet chocolate chips, divided