Banana Chocolate Chip Muffins

Ingredients

• 270 grams mashed ripe banana (about 1 cup or 2 large bananas)
• 70 grams sugar (about 1/3 cup)
• 1 egg
• 1/4 cup melted unsalted butter
• 270 grams flour (about 2 1/4 cups when measured correctly by scooping and leveling)
• 4 grams cinnamon (2 teaspoons)
• 1 gram grated nutmeg (1/4 teaspoon)
• 4 grams kosher salt (1 teaspoon)
• 5 grams baking soda (1 teaspoon)
• 7 grams baking powder (1 1/2 teaspoons)
• 80 grams milk (1/3 cup)
• 14 grams apple cider vinegar (1 Tablespoon)
• 4 grams vanilla extract (1 teaspoon)
• 165 grams semi-sweet or bittersweet chocolate chips (1 cup)

Instructions

1. 1

   Heat the oven to 325° Fahrenheit and line a standard cupcake tin with cupcake liners.

2. 2

   In a large mixing bowl, whisk mashed banana, sugar, egg, and melted butter together until you have a smooth mixture. Try to work out as many banana lumps as possible!

3. 3

   Add flour, cinnamon, nutmeg, kosher salt, baking soda, and baking powder to bowl and stir until flour is not quite combined.

4. 4

   Stir milk, apple cider vinegar, and vanilla together in a small bowl or measuring cup. Slowly stream this liquid mixture into the batter, stirring until ingredients are just combined.

5. 5

   Gently fold chocolate chips into the batter.

6. 6

   Divide batter into prepared muffin tin. Fill the liners quite full - about ¾ of the way (a little more full than you might do for cupcakes! We want the muffins to pop up over the liners and look full and hearty).

7. 7

   Bake muffins at 325° F for 23-25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.

8. 8

   Remove muffins to a wire rack to cool. Serve immediately or store cooled muffins in an airtight container on the counter for up to 3 days.