2 cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon coarse salt
¼ teaspoon ground cinnamon
3 extra-ripe bananas, mashed (1 cup)
¾ cup light brown sugar
1 stick unsalted butter, melted
1 large egg
¼ cup milk
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. (Or in my case – use silicon muffin cups – the muffins easily slide off for quick eating, plus you help save on a bit of paper!)In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk.Stir wet ingredients into dry ingredients then stir in chocolate chips.
Divide batter evenly between prepared cups, adding a scant ¼ cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.