Instructions

• Preheat oven to 375°F (190°C) and place a rack in the center. Line a 12-cup muffin tin with paper liners and set aside.
• In a small microwave-safe bowl, gently melt the 1/3 cup unsalted butter; let it cool slightly.
• In a large bowl, mash 1.5 cups mashed banana until mostly smooth. Stir in 2/3 cup sugar and the slightly beaten egg until combined. Stir in the cooled melted butter.
• In a medium bowl, whisk together 1.5 cups white whole wheat flour, 1/2 tsp kosher salt, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp cinnamon.
• Add the dry ingredients to the banana mixture and fold gently with a spatula until just combined; do not overmix.
• Spoon about half of the batter into the 12 prepared muffin cups, distributing it evenly (each cup will be roughly one-third full).
• Drain and pat dry the 12 maraschino cherries; gently press one cherry into the center of the batter in each muffin cup, taking care not to press the cherry all the way to the bottom.
• Divide the remaining batter evenly among the 12 cups to cover the cherries and smooth the tops lightly.
• Sprinkle the tops of the muffins evenly with the 1/2 cup mini chocolate chips.
• Bake for 16–18 minutes, or until the edges are golden and the centers are set (a toothpick inserted near a center comes out with a few moist crumbs, not wet batter).
• Let the muffins rest in the pan for 1 minute, then transfer them to a wire rack to cool completely.