Banana and chocolate chip muffins (good mood muffins)

To prepare the banana muffins, start by melting the butter in a saucepan over very low heat; then let it cool slightly and in the meantime, peel the bananas 1. Then cut them into chunks 2, transfer them to a large bowl, and start mashing the pulp with a fork 3.

When you have obtained a coarse puree 4, add the egg 5 and the melted butter now at room temperature 6.

Also add the room temperature milk 7 and mix with a whisk 8 until you get a well-blended mixture 9.

Then sift both the flour 10 and the baking powder 11 into the mixture and mix with a whisk 12 until you get a homogeneous dough.

Then add the sugar 13, a pinch of salt 14, and incorporate them by continuing to mix with the whisk 15, but without working the dough too much, otherwise, the muffins will not be soft.

Coarsely chop the chocolate 16, add it to the dough 17, and mix one last time to incorporate it 18.

Using an ice cream scoop, distribute the dough into 12 cupcake liners with a diameter of 2.17 inches (19-20) arranged in a muffin tin; alternatively, you can use a spoon or transfer the dough to a piping bag. Bake in a preheated static oven at 338°F for 45 minutes; after the indicated baking time, check for doneness using a toothpick; then take out your banana and chocolate chip muffins 20. Let them cool slightly and enjoy.