Banana Chocolate Chip Muffins

I have been making these muffins on a regular basis since coming across this recipe. They're lighter than most, thanks to the Greek yogurt, and not too sweet. (Plus, I can get them in the oven in 5 minutes, using only one bowl.)

2 cups flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe banana (about three bananas)
6 oz container plain nonfat Greek yogurt
1 teaspoon vanilla extract
3/4 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix the flour, sugar, baking soda, salt, butter, eggs, banana, yogurt and vanilla until well combined. Fold in the chocolate chips.

Lightly grease muffin tins with cooking spray and spoon in the batter. Bake for 18-20 minutes or until they start to turn light golden brown. (Stick a toothpick in to test the middle.) Place pan on a wire rack to cool for about 10 minutes, then remove muffins and let them cool on the rack, if you can wait.

*Mini muffins will take about 10 minutes. Last time, I made into 4 mini-loaves, baking for about 30 minutes. You can definitely freeze these.