Banana Chocolate Chip Muffins

Enjoy these moist and flavorful Banana Chocolate Chip Muffins, perfect for breakfast or snacks!

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Preheat your oven to 180°C (350°F) and grease your muffin tin with non-stick spray or line it with muffin liners.
Mash the 3 ripe bananas until smooth, leaving some lumps for texture.
Combine the mashed bananas, 120 ml melted butter, 180 g sugar, and 2 beaten eggs in a large mixing bowl and whisk until smooth.
Mix 240 g all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a separate bowl.
Gently add the dry ingredients to the wet mixture and stir just until no dry flour is visible.
Fold in the 200 g chocolate chips with your spatula until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Cool the muffins in the tin for about 5 minutes before transferring them to a cooling rack.

For a vegan version, substitute eggs with flax eggs and use plant-based butter.