BANANA CHOCOLATE CHIP MUFFINS

Ingredients

• 1 ½ cups all-purpose flour
• ⅔ cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large, very ripe bananas about 1 cup
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips. Reserve some pieces for the top of the muffins.

Instructions

Preheat the oven to 375 degrees. Fill a standard 12-count muffin tin with liners.
Whisk together flour, sugar, baking powder and salt in a medium bowl.
Mash the bananas in a large bowl with a fork. Add vegetable oil, egg and vanilla extract and stir.Add the dry mixture to the wet mixture and stir until well combined. Add chocolate chips until blended. Pour the dough into the molds and fill them to the edge. Sprinkle the reserved chocolate chips onto the muffins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.Allow to cool in the pan for 5 minutes. Carefully transfer to cooling racks to cool completely.

Notes

The riper the bananas, the better.
Heat your egg to room temperature.
Always put the flour into a measuring cup with a spoon and smooth it out with a table knife.Stir the dough until everything is well mixed. Over-mixing can make the muffins dense and rubbery.
The muffins are ready when a toothpick inserted into the top comes out clean except for melted chocolate.
Be careful when removing the muffins from the tin not to crush the chocolate chips, otherwise they will be soft.
Store in an airtight container on the counter for up to 3 days or freeze in an airtight container (with parchment paper between layers) for up to 3 months.

Thank you for following me on  Facebook & pinterest
for more recipes click here