Ingredients:

  • 1.5 cups (340g) overripe bananas, mashed
  • 1 large egg, room temperature
  • 0.5 cup (120g) plain Greek yogurt
  • 1 tsp vanilla extract
  • 0.25 cup (56g) unsalted butter, melted
  • 0.25 cup (60ml) neutral vegetable oil
  • 0.75 cup (150g) light brown sugar, packed
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 350°F (180°C).
  2. Prep the tin. Grease a 12 count muffin tin with oil or line with paper cups.
  3. Mash the fruit. Squish 1.5 cups of bananas in a large bowl until mostly smooth with small lumps.
  4. Whisk the liquids. Add 1 egg, 0.5 cup Greek yogurt, 1 tsp vanilla, 0.25 cup melted butter, and 0.25 cup oil.
  5. Cream the sugar. Stir in 0.75 cup brown sugar until the mixture looks glossy and dark.
  6. Sift the dry. Gently fold in 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, 0.5 tsp salt, and 1 tsp cinnamon.
  7. Add the chips. Fold in 1 cup chocolate chips until just distributed.
  8. Fill the cups. Divide the batter evenly, filling each cavity about three quarters full.
  9. Bake the batch. Cook for 20 minutes until a toothpick comes out with only a few moist crumbs.
  10. Cool and set. Let the pan sit for 5 minutes before moving the muffins to a wire rack.