Chocolate Chip Muffins with Bananas

Components:

1. Two ripe, mashed bananas
2. One and a half cups all-purpose flour
3. One teaspoon of baking soda
4. Half a teaspoon of salt
5. One-third cup of vegetable oil or melted butter
6. Half a cup of brown sugar, or white sugar
7. One huge egg
8. One teaspoon of vanilla extract
9. Half a cup of normal or micro chocolate chips
10. For added taste, add ½ teaspoon of cinnamon if desired.

Directions:

Warm up the oven:
Set the oven temperature to 175°C (350°F). Grease the muffin tray lightly or line it with paper liners.
Get the dry ingredients ready:
Mix the flour, baking soda, salt, and cinnamon (if using) in a medium-sized bowl.
Combine the Wet Ingredients: Using a potato masher or fork, mash the ripe bananas in a big basin until they are smooth.
Add the egg, vanilla extract, brown sugar, and melted butter (or oil). Stir until incorporated.
Mix the Dry and Wet components: Slowly whisk the dry components into the wet ingredients until they are just blended. Avoid overmixing as this may result in dense muffins.
Fold in Chocolate Chips: Using a spoon or spatula, gently fold in the chocolate chips until they are uniformly distributed throughout the batter.
Fill the Muffin Tin: Fill each muffin cup about two thirds of the way to the top with the muffin batter.
Bake: Bake the muffins for 18 to 22 minutes in a preheated oven, or until a toothpick inserted in the middle of one comes out clean (a few crumbs are okay, but there isn’t any wet batter).
Cool: After allowing the muffins to cool in the pan for roughly five minutes, move them to a wire rack to finish cooling.
Enjoy your warm, moist, and soft banana chocolate chip muffins while sipping tea or coffee.
The chocolate chips provide the ideal amount of sweetness, and these muffins are a fantastic way to use up ripe bananas. If you prefer a little crunch, you may also try adding nuts like pecans or walnuts. Have fun!