BANANA CHOCOLATE MUFFINS

• Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
• Note: If you want smaller muffins, use two 12-cup cupcake pan with 12 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
• In a large mixing bowl add the bananas and use a fork to mash them.
  300 g over ripe bananas
• Add the oil, eggs and vanilla extract and whisk it together until combined.
  120 g vegetable oil, 2 eggs, 1 ½ teaspoon vanilla extract
• Then add the granulated sugar and dark brown sugar and mix it together.
  200 g granulated sugar, 100 g dark brown sugar
• Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Mix the dry ingredients into the batter.
  360 g all-purpose flour, 2 teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
• Add the chocolate chips and gently fold it into the batter using a rubber spatula.
  150 g chocolate chips
• Set it aside for 10 minutes.
• Then, divide the cake batter into the 6 muffin liners. Top the muffins with extra chocolate chips and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 16-18 minutes.
• Note: If making them in a cupcake pan they need 7 minutes on 220ºC/425ºF and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes.
• Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.