- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease the cups with butter or non-stick spray.
- Mix Wet Ingredients:
- In a large mixing bowl, mash the bananas until smooth.
- Stir in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined (do not overmix).
- Fold in the chocolate chips.
- Fill Muffin Tins:
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Sprinkle extra chocolate chips on top for a prettier finish.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins are moist, chocolatey, and perfect for breakfast or a snack. Let me know if you’d like variations, like adding nuts or substituting ingredients!
