Banana–Chocolate Chip Muffins

Whisk together:
1 stick melted butter with 3/4 cup brown sugar,
1/2 cup each vanilla Pequea Valley Farm yogurt, 1 mashed overripe banana,
1 cup mini chocolate chips,
2 eggs,
1 teaspoon real vanilla extract

In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt and 1/4 teaspoon each baking soda and ground ginger; whisk in the banana mixture.

Divide among 12 lined muffin cups.

Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.