Ingredients:

  • 250g (2 cups) all-purpose flour, plus extra for dusting (if using berries/chocolate chips)
  • 1 tsp (5ml) baking soda
  • 1/2 tsp (2.5ml) baking powder
  • 1/2 tsp (2.5ml) ground cinnamon
  • 1/4 tsp (1.25ml) salt
  • 115g (1/2 cup or 1 stick) unsalted butter, melted and cooled slightly
  • 150g (3/4 cup) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 3 very ripe bananas, mashed (about 1 1/2 cups)
  • 60ml (1/4 cup) milk (any kind will do!)
  • 115g (1 cup) chopped walnuts or pecans (optional)
  • 115g (1 cup) chocolate chips (milk, dark, or semi-sweet) (optional)
  • Fresh blueberries (about 1 cup) (optional)

Instructions:

  1. Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract until combined.
  4. Mash the bananas well with a fork and add them to the wet ingredients. Stir to combine. Then, stir in milk.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! A few lumps are perfectly fine.
  6. If using, gently fold in nuts, chocolate chips, or blueberries. If using blueberries, toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.