These banana chocolate chip muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, mash the bananas until smooth, then whisk in the egg, milk, and vanilla extract.
Ensure the bananas are fully mashed for a smoother batter.
In another bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Overmixing can make the muffins dense instead of fluffy.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for presentation.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about 3/4 full for nicely domed muffins.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins at the 18-minute mark to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of coffee or tea for a delightful snack.
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