In a mixing bowl, combine butter and sugar. Beat until soft
¾ cup butter, ¾ cup sugar
Add eggs and vanilla. Mix until combined
2 eggs, 1 teaspoon vanilla
Mix in banana puree
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg
2 cups flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg
Add flour mixture to batter. Mix just until combined
Fold in chocolate chips with a spatula
¾ cup chocolate chips
Add batter to greased or paper lined muffin tins
Bake in a preheated 375° oven for 18-20 minutes
Allow muffins to cool slightly then remove from tin and place on a baking rack to continue cooling
Use very ripe bananas for this recipe
You'll need 1 ½ cups of mashed bananas which is approximately 3 medium sized bananas.
Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
Use an ice cream scoop for evenly sized muffins. Plus it makes putting the batter in the tins easy peasy!
Add chopped pecans or walnuts
Use mini chocolate chips
Omit chocolate chips
Top with a sprinkling of brown sugar for a slightly crunchy topping
Bake in a mini muffin tin. Reduce baking time to 10 minutes.