Banana muffins with chocolate chips

Ingredients for 1 servings:

• 8 tbsp oil, neutral (e.g. sunflower oil)
• 180 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 1 large banana(s), ripe
• 2 m.-sized eggs
• 6 tbsp milk
• 80 g dark chocolate or chocolate drops
• Paper cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

12 quick, super fluffy muffins with chocolate pieces

Line a muffin tin with the baking cups and preheat the oven to 170°C (top/bottom heat). Sift the flour and baking powder into a bowl. Add the sugar, vanilla sugar, and oil, and mix everything with a mixer until a sandy mixture forms. Mash the banana with a fork and add it. Whisk the milk and eggs together and add them to the mixture. Mix everything well with a mixer. The eggs and milk should be at room temperature. Now chop the dark chocolate. I always hit the package on the counter several times because the chocolate breaks so easily. Chop any larger pieces into smaller pieces if necessary. Then fold the chocolate pieces into the batter with a spoon. Fill the cups 2/3 full with batter (I always put the batter in my measuring cup, as it makes it easier for me to pour the batter into the cups neatly) and bake for about 20-25 minutes. Do the toothpick test, as baking times vary depending on your oven! If the batter won’t fit in one muffin tin and you don’t have a second one, keep the batter in the refrigerator while baking. Let the muffins cool briefly in the tin and then on a wire rack. Since I don’t have a wire rack, I use the oven rack and place it on two small plates. This way, the muffins can cool from the bottom as well. The muffins are super fluffy, and if you eat them shortly after baking, the chocolate inside will still be liquid. They’ll still be wonderfully fluffy the next day if you store the muffins in a container in the refrigerator.