Chunky Banana-Chocolate Chip Muffin Bites

1. Prep and Preheat

Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Thoroughly spray a 24-cup mini muffin tin with vegetable oil spray, ensuring the inside of each cup is well-coated.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and table salt until well combined.

3. Mash Bananas

Peel the overripe bananas and place them in a large bowl. Mash them with a large fork or potato masher until they are broken down but still retain some chunky texture.

4. Combine Wet Ingredients

To the mashed bananas, add the sugar, melted butter, yogurt, egg, and vanilla extract. Whisk everything together until fully combined.

5. Create Batter

Add the prepared flour mixture and mini chocolate chips to the banana mixture. Using a rubber spatula, gently fold the ingredients together until just combined and no dry flour is visible. The batter should be thick and chunky; take care not to overmix.

6. Fill Muffin Cups

Lightly spray a 1-tablespoon measuring spoon with vegetable oil spray. Use the greased spoon to scoop a heaping tablespoon of batter into each prepared muffin cup.

7. Bake

Place the muffin tin in the preheated oven and bake for 13 to 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8. Cool

Using oven mitts, carefully remove the muffin tin from the oven and set it on a cooling rack. Allow the muffins to cool within the tin for 15 minutes before loosening them with your fingertips and transferring them directly to the cooling rack. Let them cool for at least 5 more minutes before serving.