Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are a delightful balance of moist, ripe banana flavor and rich chocolate chips, creating a perfect sweet treat for breakfast or snack time. The traditional muffin base is enhanced with a hint of cinnamon and vanilla, adding warmth and depth to the flavor. Enjoy these muffins fresh out of the oven or store them for an easy grab-and-go option. They are vegetarian-friendly and can be made with gluten-free flour for a gluten-free option.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup melted butter (or coconut oil for a dairy-free option)
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix well.
3. Add the egg and vanilla extract to the banana mixture and stir until combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips gently.
7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.