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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper muffin liners.

In a large mixing bowl, peel and thoroughly mash the ripe bananas with a fork until smooth. Set aside.

In a small saucepan, melt the unsalted butter over medium heat. Stir continuously with a wooden spoon as it melts, bubbles, and then begins to turn a rich, nutty brown color with small brown bits forming at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it.

Carefully pour the browned butter, including all the browned bits, directly into the bowl with the mashed bananas.

Add the granulated sugar and packed light brown sugar to the banana and brown butter mixture. Stir with the wooden spoon until fully incorporated and the mixture is smooth.

Crack the large egg into the mixture, followed by the vanilla extract. Stir again until everything is well combined.

Add the plain Greek yogurt to the wet mixture and mix until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Gently fold them together with the wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Pour the chocolate chunks into the batter. Gently fold them in until evenly distributed throughout the muffin batter.

Using an ice cream scoop, divide the muffin batter evenly among the 12 lined muffin cups, filling them almost to the top.

Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. Allow to cool in the muffin tin for a few minutes before transferring to a wire rack.

While the muffins are still warm, sprinkle the Maldon sea salt flakes over the tops of the muffins, especially on the melted chocolate chunks, for an enhanced flavor contrast.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper muffin liners.

In a large mixing bowl, peel and thoroughly mash the ripe bananas with a fork until smooth. Set aside.

In a small saucepan, melt the unsalted butter over medium heat. Stir continuously with a wooden spoon as it melts, bubbles, and then begins to turn a rich, nutty brown color with small brown bits forming at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it.

Carefully pour the browned butter, including all the browned bits, directly into the bowl with the mashed bananas.

Add the granulated sugar and packed light brown sugar to the banana and brown butter mixture. Stir with the wooden spoon until fully incorporated and the mixture is smooth.

Crack the large egg into the mixture, followed by the vanilla extract. Stir again until everything is well combined.

Add the plain Greek yogurt to the wet mixture and mix until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Gently fold them together with the wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Pour the chocolate chunks into the batter. Gently fold them in until evenly distributed throughout the muffin batter.

Using an ice cream scoop, divide the muffin batter evenly among the 12 lined muffin cups, filling them almost to the top.

Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. Allow to cool in the muffin tin for a few minutes before transferring to a wire rack.

While the muffins are still warm, sprinkle the Maldon sea salt flakes over the tops of the muffins, especially on the melted chocolate chunks, for an enhanced flavor contrast.
