Heavy cream (recommended, but can be substituted with milk)
Recipe ID: 1913062 (same method as caramelising apples)
(Preparations) Sift the ingredients marked with ★. Use glassine paper to make muffin cups in the muffin tins and set aside (if using a teflon or silicon muffin tin, grease it with butter and set aside).
Using recipe ID: 1913062 as a reference, make the caramelised bananas and chill them. Use 1 banana (about 90 g), and half the amounts of each of the listed ingredients.
Warm the margarine in the microwave for 40 seconds, then mix it well with the sugar in a bowl. (It's alright if it's a little crumbly at this point)
Add the vegetable oil and use a whisk to mix them together until the mixture looks like mayonnaise.
Add the beaten egg in 3 batches, mixing well after each addition.
Add the heavy cream (or milk) all at once and stir it in until the mixture becomes smooth.
Add the dry ingredients from Step 1, mixing them in by stirring up from the bottom of the bowl with a rubber spatula. Add the caramelised bananas from Step 2 just before the flouriness of the batter is gone.
Pour the batter into the prepared muffin tins and sprinkle them with chocolate chips. Bake the muffins in a preheated oven at 180°C for 30 minutes. If they seem like they're going to burn, cover the muffins with aluminium foil.
Remove the muffins from the tin once they've cooled.
You can add caramelised apples as well. Here, I used raisins instead of chocolate chips.
This recipe's sister recipe is "Chocolate × Almond Chocolat Muffins" (recipe ID: 1667665).
Story Behind this Recipe
I made this because I wanted to make a dessert recipe that used caramelised bananas.
The secret behind the muffins' fluffiness is to stop mixing the batter once the flouriness is gone in Step 7, and to use vegetable oil. The vegetable oil makes the muffins fluffier than using the margarine alone.