Easy Banana Chocolate Chip Muffins

Preheat your oven to 350˚ Fahrenheit. You can also use this time to put cupcake liners into your cupcake pan so that when you're ready to bake, you won't have to worry about lining your pan later.

I also like to take this time to line everything up so it's easy to use.

In a large bowl, mix together the following ingredients:

• Flour
• Sugar
• Salt

I like to use self-rising flour so I don't need to worry about a self-rising agent like baking powder or baking soda.

In a smaller bowl begin by mashing your bananas with a fork. Once you have a veritable banana paste, combine the following ingredients:

• Vegetable oil
• Egg

Mix until homogenous.

Scoop your wet ingredients into your larger bowl of dry ingredients and mix until everything is homogenous.

Whether you're going with dark, semi-sweet, or chocolate chips now is the time to mix them in!

As I was making the muffins, I eye-balled the amount that I was putting in, but it was about half a cup. If you like sweeter, more chocolatey muffins, you can add a full cup.

Your batter should make twelve muffins, so you'll want to fill them 3/4 of the way full.

Pro-Tip: A good rule of thumb when you're filling up your pan is to fill them up halfway before dropping one last dollop of batter on top.

My aunt taught me this little trick, it helps to make sure that you're evenly spread between muffins. There's nothing worse than having to spoon batter from one muffin that's too full to fill up one with too little.

Because why not? Is there really such a thing as too many chocolate chips?

I only sprinkled a few onto the tops of my muffins, but this step is completely up to you. They're going to sink into the muffins a little bit during the cooking process, but don't worry. They'll still sit near the top.

Into your 350˚ Fahrenheit oven your muffins go for 15-25 minutes.

Set your timer for 15 minutes to ensure and check to see how your muffins are doing. You'll want to test the center of your muffins with a toothpick or a knife (I used a knife). Whatever you use, your utensil should come out clean and your muffins should be golden.

I baked mine for 20 minutes.

If you're like me and you like to burn the roof of your mouth when you bake or cook anything, you'll want to wait at least 5 minutes before indulging. I found that to be the minimum amount of time until they were sort of cool enough to enjoy.