Banana chocolate chip muffins

Name: Banana chocolate chip muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 muffins
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) all-purpose flour; ⅔ cup (160 ml) sugar; 1 tsp (5 ml) baking soda; ½ tsp (2.5 ml) baking powder; ½ tsp (2.5 ml) salt; 3 medium ripe bananas, mashed (about 1 cup / 250 ml); ⅓ cup (80 ml) melted butter, slightly cooled; 1 large egg; 1 tsp (5 ml) vanilla extract; 1 cup (250 ml) milk chocolate chips (or semi-sweet) and a bit more for the top

Preparation 10 min
Cooking 22 min
Servings 12 muffins
Freezing Absolutely

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Dry ingredients

1 ½ cups (375 ml) all-purpose flour
⅔ cup (160 ml) sugar
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) salt

Wet ingredients

3 medium ripe bananas, mashed (about 1 cup / 250 ml)
⅓ cup (80 ml) melted butter, slightly cooled
1 large egg
1 tsp (5 ml) vanilla extract

Topping

1 cup (250 ml) milk chocolate chips (or semi-sweet) and a bit more for the top

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Preparation

Preheat oven to 425°F (220°C). Line a 12-cavity muffin tin with paper liners.
In a bowl, mix flour, sugar, baking soda, baking powder, and salt. Set aside.
In a large bowl, mash the bananas. Add melted butter, egg, and vanilla, then mix.
Fold the dry ingredients into the wet ingredients using a spatula with only 4 to 5 strokes, until almost combined. Add chocolate chips and mix just enough so all dry ingredients are moistened.
Divide batter in the 12 cavities. Top with a few extra chocolate chips.
Bake at 425°F (220°C) for 10 minutes, then immediately lower to 375°F (190°C) and continue baking about 12 minutes, or until a toothpick inserted in the center comes out clean.