In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
Beat together egg, banana, melted butter, and choc chips and nuts.
Add wet mixture to dry ingredients; stir just until moistened.
Fill lightly greased or paper-lined muffin tin ( makes 12 regular size or 6 large muffins)
Bake at 375 ° 20 to 25 minutes or until top springs back, or sharp knife test.
– Put unused bananas in the freezer and keep until you want to bake.
– Take out and thaw or use microwave on auto defrost.
– Using frozen bananas, saves lots of time – no mashing required.
– For 24 muffins, double this up.