Ingredients:

  • 3 large, very overripe bananas (approx. 1.5 cups mashed)
  • 1/2 cup neutral oil (Vegetable or Canola works best)
  • 1/4 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) All-Purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup semi sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F until the thermometer reads true. Note: A hot oven is vital for that initial spring that creates a domed top.
  2. Grease a 12 cup muffin tin or line with parchment liners.
  3. In a large bowl, mash the 3 large bananas until no large chunks remain. Note: A few small lumps are fine, but a liquid like consistency is the goal.
  4. Whisk in the 1/2 cup neutral oil, 1/4 cup Greek yogurt, 3/4 cup sugar, 1 egg, and 1 tsp vanilla.
  5. Emulsify the wet mixture for 1 minute until it looks pale and slightly frothy.
  6. Sift the 1.5 cups flour, 1 tsp baking soda, and 1/2 tsp sea salt directly over the wet ingredients.
  7. Fold the dry into the wet using a spatula until just combined. Note: Stop the moment the last streak of flour vanishes to keep things tender.
  8. Gently stir in 3/4 cup of the chocolate chips, saving the rest for the tops.
  9. Divide the batter evenly among the 12 cups until they are about 3/4 full.
  10. Sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
  11. Bake for 20 minutes until a toothpick comes out with just a few moist crumbs.
  12. Cool in the pan for 5 minutes until they firm up enough to handle.