Preheat Oven to 356 deg F or 180 deg C. And place liners in a muffin tray.
Let’s start with a first step by mashing over ripened banana with fork. Tip : You don’t need to make free flowing banana puree , so don’t use mixer to blend banana .
Into a mixing bowl , add sugar , butter and beat until creamy .
To this break open 1 egg ( substitute – flax egg or ¼ cup yogurt ) and continue to whisk until well incorporated .
Add mashed banana , vanilla and mix well everything.
Place a flour sifter above the mixing bowl ; add whole wheat flour , baking powder , cooking soda, salt and cinnamon powder, sift everything together directly onto a mixing bowl.
With a spatula , just combine everything so that no traces of flour is seen. If you find batter is too thick only then add 1 -2 tablespoon of milk . Batter consistency of muffin should lie between that of cake and cookie dough .
Fold in chocolate chips or nuts or berries of your choice into the batter and reserve 2 tablespoon of chocolate chips to top on muffins .
Scoop batter into lined muffin tin, sprinkle with chocolate chips
Bake it for 18-20 minutes , as every oven is different and temperature varies from oven to oven , keep a close eye after 15 minutes .
Insert a toothpick at center of a muffin to check if it comes out clean.
Remove from oven and cool on a wire rack .
Serve it warm with a cup of coffee.