The key to a bakery style muffin is pretty simple but there are a few tips and tricks.
-Once your batter is mixed, let is sit for 15 mins.
-Cute liners help. You can see how I make my own for cheap on my instagram.
-Fill each liner with 1/3 or more of batter.
-Baking at a high temp of 425°F (218°C) for 5-7 helps create the dome.

Ingredients
- 3 ripe bananas 
- 1/3 cup avocado oil or neutral tasting oil
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups Red Fife Multipurpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips ( measure with your heart)

Instructions
1. Preheat your oven to 425°F (218°C). Line a muffin pan with paper liners (see how to make my homemade liners here) and set aside.
2. In the bowl, of your mixer add bananas. Using whisk attachment, turn mixer on low speed and mash bananas. Add the oil, sugar, eggs, and vanilla extract. Mix well on low speed.
3. In a separate bowl add the Red Fife Multipurpose flour, baking soda, and salt. Mix until incorporated then add to banana mixture, Stir until just combined.
4. Gently fold in the chocolate chips using the spatula.
5. Divide the batter evenly among the muffin cups, filling each to the top. Approx 1/3 cup per liner.
6. Bake at 425°F for 7 minutes. Without removing the muffins, reduce the temperature to 350°F (177°C) and continue baking for 12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
8. Serve warm and enjoy. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze in a ziplock or container for up to 3 months. **School snack stash

Enjoy!