Preheat oven to 180 degrees C.
Line a 12-count muffin pan with cupcake liners. Set aside.

In a large bowl, mix eggs, granulated sugar, vanilla sugar and salt. Mix until smooth.

In a separate bowl mash bananas.

Place a bowl over a pot of simmering water, ensuring it doesn’t touch the water. Melt down your butter, chocolate.

In a bowl, sift together the flour, baking powder. Set aside.

Making sure the chocolate and the butter isn’t too hot, turn mix eggs and sugars one by one until light and fluffy.

Take the bowl off the mixer and fold in the dry ingredients using a rubber spatula – careful not to over mix.

Spoon batter into the prepared muffin pan, filling them 2/3 from the top.

Bake for 20 to 25 minutes. Start checking after 15-20 minutes of baking. A toothpick inserted into the center of the muffin should come out clean, or with just some melted chocolate, but not raw batter.

Serve the muffins warm or at room temperature.
Enjoy!