Satisfy your sweet tooth these beautifully moist banana chocolate chips muffins with a hint of vanilla and cinnamon.
Break 2 ripe bananas into pieces then place into a large mixing bowl and mash with a potato masher of the back of fork until you have a slightly lumpy paste.
Add the melted butter, soft brown sugar, beaten egg, milk, vanilla bean paste (or vanilla extract) and cinnamon to the mashed bananas and mix well.
In a separate bowl, mix the self-raising flour with 1 tsp of baking powder and 1/2 tsp of bicarbonate of soda / baking soda, then gradually fold the flour into the banana mix until just combined.
Don't overmix otherwise you will end up with tough muffins, the mix needs to be just combined
Fold in the chocolate chips to evenly distribute them through the mix.
Line a muffin tin with 12 muffin cases and fill them up about 2/3 of the way with the muffin batter.
Tip: use an ice cream scoop to help evenly distributes the mix between the muffin cases
Heat your oven to 180C / 350F and bake for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Check muffins after 18 minutes to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.