Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and line a cupcake tin with cupcake cases or muffin liners
In a large mixing bowl, add the plain flour, light brown soft sugar, cocoa powder, baking powder and bicarbonate of soda. Stir or whisk together
In another mixing bowl, or a jug, whisk together the mashed bananas, melted butter, egg, milk and vanilla extract
Pour the egg mixture into the flour mixture and whisk gently or stir to combine
Add the milk chocolate chips and mix them in
Divide the mixture between the cases. Sprinkle over the milk chocolate chips
Bake for 25 minutes, or until risen, golden and skewer inserted in the centre comes out clean. Put them on a rack to cool completely
Store leftovers in an airtight container in a cool place and eat within 3 days
Notes
I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
Make sure your eggs are at room temperature before you start baking.
I used light brown soft sugar for this recipe, but caster sugar will work well too.
You can use any cocoa powder for the muffins, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
The muffins can be baked in cupcake cases or muffin cases/wraps.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.