These delicious banana chocolate chip muffins are super easy to make. All it takes is a stirring and mixing method in one single bowl. They are a great way to use up over-ripe bananas. They are spongy and fragrant, and only take 30 minutes to bake in the oven. These banana chocolate chocolate chip muffins stay wonderfully fresh at room temperature for up to 3 days, as long as they are in an airtight container! A perfect snack for anytime of the day or to have on the go. Definitely another keeper recipe!
In a bowl, combine melted butter, eggs and vanilla extract together with a hand whisk..
Mash banana with a fork and add into egg mixture, stir well again.
Combine sifted plain flour, baking powder, baking soda and sugar together. Then pour into egg mixture in 2 batches with a rubber spatula to just combined (do not over mix).
Lastly add in chocolate chips and fold well.
Divide mixture into cupcake liners to ¾ full and bake in preheated oven at 180 deg C for about 30 minutes.