3-4oven roasted, overly ripe bananasyou should get about 1 1/2 cups
1/2teaspoonpure vanilla extract
1/3cupdark chocolate chipsoptional
1/3cuppeanut butter chipsoptional
Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 12 muffin cups.
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, mash the bananas.
Beat in egg,oil and vanilla. Mix well.
Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold the chocolate chips (if using).
Fill muffin liners 3/4 full.
Bake for 20-25 minutes or until top bounces back when lightly touched.
In order to have extra moist banana muffins always use roasted bananas (from overly ripe bananas) and resist the urge to over mix the batter. Less is more when it comes to mixing any muffin batter.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.*recipe lightly adapted from Robin Hood