For these banana chocolate chip muffins I have used white chocolate chips, but you could use dark chocolate chips as well.  

These muffins are moist and light in texture with a great banana taste.  

When I first made this recipe it asked for 1/2 cup of sugar which I found too sweet so I have reduced the amount of sugar to 1/4 cup, but if you like a sweet muffin use 1/2 cup of sugar.

These also freeze well, and personally I think that they do taste better when eaten the next day.

1/4  cup sugar

1/3 cup vegetable oil

1 cup mashed banana

1 beaten egg

300g (10 oz) white chocolate chips

1 cup self raising flour

1/2 teaspoon salt

1 teaspoon cinnamon

1.  Grease your muffin tin or line with paper muffin cups.

2.  Sift together the flour, cinnamon and salt into a bowl.  Make a well in the center of the mixture.

3.  In another bowl mix the oil, sugar, egg and mashed banana and half of the chocolate chips.

4.  Pour the egg mixture into the flour and stir until just mixed.

5.  Spoon the batter into the prepared muffin tin, fill to about three quarters full.

6.  Sprinkle the remaining chocolate chips over the top of the muffins.

7.  Bake in the preheated oven for about 15 - 20 minutes.

8.  Remove from the oven and allow to cool in the tin.