Yum is the word….to describe this moist and chocolatey muffin. Chocolate melts in your mouth as you bite into the muffin….mmmmm…. I suggest eating it warm for the full melt-in-your mouth effect.
3 very ripe bananas
1 cup sugar
6 tbsp butter, softened*
2 eggs, room temperature
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
*To soften the butter, take it out of the fridge and bring to room temperature, about an hour before you need it. In case that’s not possible here’s a good link on how to soften a butter quicker.
Preheat the oven to 375F. Line a 12-cup muffin tin with liners. Prepare all the needed ingredients beforehand.
Mash bananas with a fork. My junior chef comes in handy at this point. While he’s mashing the bananas I work on the other ingredients. You can also use the food processor for this.
Cream sugar and the softened butter until light and smooth, about 3 minutes more or less. An electric mixer would be handy for this. Beat the eggs one at a time into the mix then add the mashed bananas and vanilla. Continue to beat just until smooth and no more big lumps appear. Do not overbeat.
Sift together the dry ingredients – flour, salt and baking soda.
Add the dry ingredients to the wet ingredients; mix until just combined.
Fold in the choco chips.
Spoon the batter evenly into the prepared muffin pan. Bake for about 20-23 minutes or until a toothpick inserted in the center comes out with only a few crumbs clinging to it.
Let it cool on the muffin tray for about 5 minutes (until cool enough to handle). Transfer to a wire rack to cool completely.