These are absolutely some of my most favorite muffins ever!! They're slightly healthy ... slightly decadent & indulgent ... and totally delicious!! I'm not sure how they come out perfectly every time, but these are my "go to" muffins, for sure!!
I found this recipe on Thebakingchocolatess.com, but I've changed it slightly.
4ripe bananas,medium - the more ripe "spots" the better!!
1/3cupmelted butter, cooled
1/2 to 2/3 cup sugar - If you prefer sweeter, go with the 2/3 cup. I prefer to use a "healthier" sugar called Whey Low. There's a Diabetic Approved version they sell that's low GI and still just as sweet!
A pinch of salt
1 1/2 cups Bob's Paleo Baking Flour. I use the paleo flour OR their gluten-free version. The paleo is not "nut free approved", just fyi, but it lends an awesome creamy taste! You can also use 1 1/2 cups all purpose flour instead.
1cupGhirardelli semisweet chocolate chips
As a side note, I love using my Cuisinart mixer! This thing is amazing & makes baking SO easy! If you don't have a stand-alone mixer, you can definitely mix it by hand or by using an electric hand-mixer.
Preheat oven to 350.
Line your muffin pan with liners.
Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork... OR mix together on low/med speed in your mixer.
Keep blending until the mixture is creamy and smooth, not chunky.
Add sugar, egg and vanilla and mix just until combined.
Stir in salt and baking soda.
Add flour and chocolate chips and mix until just combined. Do not overmix!
Divide into muffin tins.
Bake until a toothpick pulls out cleanly - this is right about 18-20 minutes.
Note:Remove your muffins right away & set onto a cooling rack.