I like to caramelize bananas before adding them to muffin batter. It gives the impression of being fancy, while actually giving me more time to putter about the kitchen on a lazy Sunday such as today.
I trim the ends from three medium bananas, split them down the middle, sprinkle liberally with cinnamon and sugar, and dot with coconut oil (three to four dots per banana). Broil until browned and bubbly.
While still warm, I scrape them into a large bowl and mash. I add 2/3 C maple syrup, 1/3 C plain yogurt (coconut in our house), 1/2 tsp baking soda, 1 1/2 tsp baking powder, pinch of salt. Beat with favorite wooden paddle. Fold in 1 3/4 C white spelt flour, then 1/4 C bittersweet chips. Batter will be thick. Makes 6 jumbo muffins or 10-12 regular. Bake at 375, 22-28 minutes depending on muffin tin size.