Banana bread chocolate chip muffins

 Ok, let’s face it. Besides all the other things, quarantine came with some homemade sourdough bread and many banana breads, which compared to the first one, banana bread is way easier and faster to make. 
It was around that time, that I wanted some added sweetness to my life to cheer me up and decided to follow up with the „banana bread trend“, except I aimed for some muffins instead.
Banana bread chocolate chip muffins to be exact.
So much procrastination went into finally getting myself to write this recipe, but now is the perfect time to reintroduce you to muffins in my opinion. Most of you are going back to school, uni or work and to be honest, a muffin and a cup of coffee or tea and maybe some fruit on the side is one of the best „to go“ breakfasts I can think of.
Before I get into the recipe, I wanted to say, that I‘ve simplified everything to the point, where you need only a fork, two bowls and an oven to make these muffins. Of course using a whisk, a silicone spatula or even an electric mixer for the first steps would be better, but still I want to make this recipe as accessible as possible. Think about it.. you could be anywhere and still could be able to make these.

Now, let’s get to the actual recipe.
For the Recipe Video on YouTube click here.
Ingredients:
-1 cup of flour
-1/3 cup of sugar
-3 tbsp of oil or melted butter
-2 eggs
-1 large ripe banana
-1 tsp baking powder
-1 tsp of cinnamon
-1 tsp of vanilla paste
-a pinch of salt
Preparation: 
1.In a bowl add and mix all dry ingredients besides the sugar, so: flour, baking powder, cinnamon and salt. Preheat the oven to 180°C.
2.Mix the sugar with the oil or butter, until you reach a half paste consistency.
3.Add the eggs and mix again. 
4.Mash a very ripe banana and add it to the mix.
5.Don‘t forget to add the vanilla. I used a vanilla paste, so I incorporated it into the wet ingredients. If it were to be the fresh one I would still go for the „wet bowl“ and if it were the powder one, I would add it to the dry ingredients.
6.Mix „the wet“ with „the dry“, basically everything together.
7.In another bowl cut some small chocolate chips (or buy chocolate chips) and dust them with flour. This will prevent them from precipitating only to the base of the muffin.
8.Combine everything together and divide the batter into the silicone molds. You can use paper lining or oil-coated muffin cups instead (whatever you have in hand).
*Don’t fill them to the very top though.
9.Put them in the preheated oven for about 30 minutes or until the toothpick test comes out clean. You can watch that part of the video here.

This recipe makes 4 XL muffins or 5 medium ones or even 6 small ones. I ended up with 5.
You can heat them up in the microwave whenever you’re about to consume them and also get to taste the melted chocolate chips all over again. ENJOY!