Since the quarantine started, I have been receiving daily emails from the New York Times with some of their most popular recipes. One of them was apparently an all-time favorite: blueberry muffins. As I am not a big fan of blueberries and since I had two aging bananas to use, I decided to swap the blueberries for bananas and chocolate chips. Nothing wrong with that! I also considerably reduced the recommended amount of sugar. The result was quite tasty, so I am happy to share this adapted recipe. You can always consult the New York Times for the original one.

Ingredients (makes 12 muffins):

1/2 cup melted unsalted butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup milk
2 ripe bananas, cut in small pieces
1/2 cup semi-sweet chocolate chips
1 tbsp sugar

Preheat the oven to 375F. Line a muffin pan with paper cupcake liners.

In a large mixing bowl, whisk together the sugar and the melted butter. Add the eggs (whisk in one at a time) and vanilla extract. Mix well.

Add the flour, salt, baking powder and whisk together as you gradually incorporate the milk.

Add the bananas and chocolate chips and mix well.

Pour the batter into a muffin pan and sprinkle with the remaining sugar. Put in the oven for approximately 30 minutes, until the muffins have a nice golden color.