Banana Chocolate Chip Muffins

I like bananas, but don't eat them often. Jamie and Gisèle eat them all the time, but Jamie won't eat them if there's any brown on them, so at any given time, I have 5-10 bananas in my freezer. This is a great way to use up some of those when I'm tired of plain banana bread (though I'm rarely tired of banana bread.) And it uses egg whites instead of whole eggs, so you could even call this healthy, right? Another favorite thing about this recipe - it only uses one bowl! Yay for minimal clean-up!

Banana Chocolate Chip Muffins

3 Tbsp milk
1 tsp lemon juice
3 ripe bananas
2 egg whites
3/4 tsp baking soda
1 1/2 cups flour
3/4 cup sugar
3/4 cup vegetable oil
1/2 package chocolate chips

-Preheat the oven to 325. Grease 12 muffin cups.
-In a medium bowl, combine the milk, lemon juice, and bananas. Mash together.
-Add the egg whites, baking soda, flour, sugar, and oil; stir just until moistened. Stir in the chocolate chips.
-Bake at 325 for 20-30 minutes. Cool in the pan a few minutes before removing to a cooling rack.