These lovely muffins are great for breakfast or dessert! Lots of chocolate chips soften during baking causing these muffins to become ooey, gooey and delicious. You and your family will be salivating over these delectable muffins.
Add granulated sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl with a whisk.
It's okay to leave chunks of banana in the batter.
Add flour and 1 cup of chocolate chips.
Stir gently with a wooden spoon just until combined.
Don’t overmix the batter.
Spray 13 muffin tins with cooking spray.
Spoon batter evenly into each muffin tin.
Sprinkle additional chocolate chips over top of batter.
(I added close to 10 chocolate chips on top of each muffin).
Bake at 425° for 5 minutes.
Reduce temperature to 350°.
Continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean.
Cool.
Notes
NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.NOTE: The butter must be melted or the recipe does not work as well.