Banana and Chocolate Chips Cupcakes

Banana and Chocolate Chips Cupcakes

Ingredients:
(makes 12 cupcakes)
size of paper case 43mm(base diameter) x 60mm(top diameter) x 39mm(height) 

150g plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 large egg
100g caster sugar
45g vegetable oil
60ml fresh milk
200g mashed banana (about 2 medium size bananas, use over ripped ones)
40g mini chocolate chips

Method:

• Position a rack in the middle of the oven. Preheat oven to 180 degC. 
• In a bowl, stir together plain flour, baking powder, baking soda and salt. Set aside.
• In a mixing bowl, with a balloon whisk, whisk the egg until blended. Add in the sugar, vegetable oil and milk, whisk to combine.
• Add the dry ingredients in 3 batches alternately with the mashed bananas, and stir with the balloon whisk * until just blended. Do not over mix. (*note: for ease in mixing, change to a spatula at the last addition of dry ingredients.)  
• Add the mini chocolate chips, fold with spatula to just combined.
• Spoon batter into paper muffin cases. Arrange filled muffin cases on a baking tray.
• Bake for 25mins or until a toothpick inserted into the centre comes out clean. Remove from oven, let cool on a wire rack. Store in airtight container at room temperatures for 2-3 days.