Banana Chocolate Chip Muffins

Of the amount of banana, about 50 grams is sliced ​​into 4 mm thick slices for decoration. Roughly crush the rest on a cutting board with a fork. Keep the oven warm to 356 °F/180 °C. Sift soft flour and baking powder together.

Cut the butter evenly to a thickness of about 1 cm, wrap it in a wrap, return it to room temperature (about 20 degrees), or lightly microwave it, and press it with your finger to make it soft enough to fit in (just summer). It's a good idea to harden it a little and start working with butter that is too soft in winter).

Put butter in a bowl, add brown sugar and granulated sugar and mix with a rubber spatula, then turn the hand mixer at high speed and whisk for about 1 minute while moving the mixer around. When whitish, add whole eggs at once and whisk for 3-4 minutes. At first, it seems to be separated, then it begins to solidify heavily, and then it becomes fluffy when it continues to whisk.

Add banana to the butter mix, mix roughly, add soft flour and baking powder, and mix well. Do not mix too much, as long as it is dry.

Put it in a muffin tin for about 8 minutes, put a banana for decoration on it, and bake it in the oven for about 25 minutes.

Enjoy!