1. (Adult assistance may be needed for this step.) -- Heat oven to 375F. 2. Place 18 paper baking cups in 18 muffin pan cups. 3. Peel bananas and place in pie pan. Mash bananas with fork. Save until Step 8. 4. Place butter in large bowl. Measure and add brown sugar. 5. Beat with wooden spoon until well mixed. 6. Crack eggs 1 at a time into custard cup and add to brown sugar mixture. 7. Measure and add milk and vanilla. 8. Add bananas and mix well. 9. Lightly spoon flour into measuring cup and level off with spatula. Add flour to banana mixture. 10. Measure, level off with spatula and add baking powder, baking soda, and salt. Stir with wooden spoon just until all dry ingredients are moistened. 11. Measure and stir in chocolate chips. 12. Spoon batter into paper-lined muffin cups, pushing batter from spoon with rubber scraper, until each cup is a little more than half full. 13. (Adult assistance may be needed for this step.) -- Set timer and bake muffins at 375F for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. 14. (Adult assistance may be needed for this step.) -- Using potholders, remove pans from oven. Place pans on wire racks and let muffins cool in pans for 3 minutes. 15. Remove muffins from pans and serve warm. Recipe by: The Pillsbury Doughboys Kids Cookbook Posted to recipelu-digest Volume 01 Number 664 by GramWag@aol.com on Feb 1, 1998