Chocolate Chocolate Chip Banana Muffins

1. Preheat oven to 400ºF (200ºC). Line a muffin tin with paper liners.
2. In a medium bowl, mash the bananas with a fork. Beat in the vegetable oil, eggs, vanilla, sugar, and salt.
3. In another bowl, mix the flour, cocoa powder and baking soda.
4. Add the dry ingredients and chocolate chips to the wet batter. Stir gently just until combined. (When you mix flour with a liquid, you turn the gliadin and glutenin proteins in the flour into gluten, which help give some baked goods structure, like bread. However, you don’t want your muffins to be tough, so do not overstir. You can tell a muffin—or cake or cupcake—was overstirred if it has a pointy peak once baked, and if you cut into it, there will be long, vertical tunnels. Try to avoid forming these peaks and tunnels!)
5. Divide the muffin batter into the paper liners.
6. Bake for 15–20 minutes, or until a skewer inserted into the centre of one muffin comes out clean. The muffins should rise quite a bit into a tall dome.
7. Let cool, then serve!

Recipe lightly adapted from Nigella Lawson’s Chocolate Banana Muffins.