Sweet enough for a light dessert, but also great for breakfast, these chocolate chip banana muffins are a cinch to whip up!
Preheat oven to 350 degrees. Line a 12-cup muffin pans with 12 paper liners. Set aside.
Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the egg, blending well.
Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla and chocolate chips, being careful not to over mix.
Let the banana muffins cool in the pan for 5 minutes before removing to cool on a wire rack. Serve warm or cooled to room temperature.