Chocolate and bananas are a classic pairing that we absolutely love. Watch as these muffins get gobbled up!

Makes 12 muffins

Prep time: 15 minutes
Cooking time: 25 to 30 minutes

INGREDIENTS

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• ⅔ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large or 3 small ripe bananas, peeled and mashed
• ¼ cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Additional semi-sweet chocolate chips for sprinkling

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a muffin pan with 12 large paper liners, then set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl and using an electric mixer, beat together the sugar and butter until well combined.
4. Beat in the mashed bananas, milk, egg and vanilla extract.
5. Add the flour mixture to the banana mixture, stirring just until combined and the dry ingredients are moistened. Stir in the 1 cup of chocolate chips. Do not overmix.
6. Fill the paper liners at least three-quarters full with batter. Sprinkle additional chocolate chips over top.
7. Bake until a wooden skewer inserted in the centre of a muffin comes out clean, 25 to 30 minutes.
8. Let the muffins cool in the pans for 5 minutes, then remove to a wire rack and let cool to room temperature.
9. The muffins are best served the day they’re baked, but can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months. Thaw and reheat frozen muffins before serving.