1/3 cup butter, melted
2/3 cup sugar
2 eggs
2 tablespoons milk
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup mashed over-ripe banana (about 3 medium)
1 3/4 cup all-purpose flour
1/2 cup mini-chocolate chips (or more if you want)

1. Heat your oven to 350, and spray or line a 12-muffin pan.

2. In a medium bowl, mix together the butter and sugar. Add the eggs and milk, and mix well. Add the baking powder, baking soda, cinnamon, nutmeg, and salt and mix well. Add the banana, flour, and chocolate chips, mixing well after each addition.

3. Divide the batter evenly between the 12 muffin cavities (I use a muffin scoop), and bake for 15-20 minutes, or until lightly browned and a toothpick inserted in the center comes out almost clean (a few moist crumbs clinging to the toothpick are good). Let the muffins cool in the pan for about 3 minutes, then remove them to a cooling rack to cool completely.

Note: To make a loaf, use an 8x4x2 1/2'ish loaf pan, and bake at 325 for 55-60 minutes, or until done by the toothpick test above.