Ingredients:

  • 16 oz (about 3–4 large) Very Ripe Bananas (450 g)
  • 2 1/4 cups Self-Raising Flour (300 g)
  • 1 cup Chocolate Chips (Dark or Milk) (150 g)
  • 1/4 tsp Fine sea salt (Optional seasoning)

Instructions:

  1. Set oven temperature to 375°F (190°C / Gas Mark 5). Line the 12-cup muffin tin with paper liners.
  2. Peel the ripe bananas and place them in the large mixing bowl. Mash thoroughly until a chunky purée is formed.
  3. Gently fold the self-raising flour (and the optional salt) into the mashed bananas. Mix only until the flour streaks just disappear. Avoid over-mixing.
  4. Gently fold in the chocolate chips using the spatula. Ensure they are evenly distributed without further mixing the batter.
  5. Divide the batter evenly among the 12 prepared muffin liners, filling each cavity about two-thirds full.
  6. Place the tin in the preheated oven for 20–22 minutes.
  7. Test for doneness; a skewer inserted into the center should come out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.