Spray or line 1 jumbo muffin pan and place it close to your baking work space.

In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined. Use a whisk to mix it all up. (I personally like chunks of bananas in my muffins, but if you don’t, mix until smooth.)

In a medium mixing bowl whisk together the flour, baking powder and salt. 

Add the dry ingredients and chocolate chips to the wet ingredients and stir only until mixed. 

Using a cookie scoop or large spoon (a ¼ measuring cup works really well!)  pour the muffin batter into each muffin cup, filling until full.

Remove from the oven and let the muffins cool for about 10 to 15 minutes before you take them out and place them on a separate cooling rack.

Just a note of caution - you won’t be able to resist the heavenly aroma and will likely eat one before they cool!

Store in an airtight container in the refrigerator up to a week, or freeze in a zippered freezer bag!