Ingredients:

  • 250g (2 cups) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 100g (1/2 cup) Granulated Sugar
  • 50g (1/4 cup) Packed Light Brown Sugar
  • 115g (1/2 cup or 1 stick) Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, lightly beaten
  • 240ml (1 cup) Mashed Ripe Bananas (about 3 medium bananas)
  • 80ml (1/3 cup) Milk
  • 1 tsp Vanilla Extract
  • 170g (6 oz) Dark Chocolate, roughly chopped (chunks, not chips!)
  • Coarse Sugar, for sprinkling (e.g., Turbinado or Demerara) - 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, salt, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk together melted butter, eggs, mashed bananas, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix – a few streaks of flour are okay.
  5. Fold in the chopped dark chocolate.
  6. Fill each muffin cup about 2/3 full.
  7. Sprinkle tops with coarse sugar, if desired.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.