Banana Chocolate Chip Muffins

Our local Ralph's grocery store had some kind of fruit mishap involving some bad grapes, rain checks and false advertising that led to bananas costing only 29 cents per pound! I snatched them up at that price, knowing that we could always use them in banana muffins if we didn't eat them before they went brown. I found this recipe on Lemons & Love (originally from epicurious) and loved that they looked really chocolatey and delicious. They did not disappoint, as I made two separate batches of these. I did add one teaspoon of vanilla, because everything is better with vanilla! They came together quickly and my husband's co-workers LOVED them. I even got a message at home from his boss saying simply "The muffins were great, thank you!" I will make these often.

Banana Chocolate Chip Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
1 tsp vanilla
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter, vanilla and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool