1. Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or grease with cooking spray.

2. Mix the Wet Ingredients

• In a large mixing bowl, mash the bananas until smooth.
• Stir in the melted butter, brown sugar, eggs, and vanilla extract. Mix until well combined.

3. Add the Dry Ingredients

• Sprinkle in the flour, baking soda, baking powder, salt, and cinnamon.
• Gently mix until just combined (don’t overmix).

4. Fold in the Chocolate Chips

• Stir in ¾ cup chocolate chips, reserving a few for the tops.

5. Fill the Muffin Cups

• Divide the batter evenly among the muffin cups, filling each about ¾ full.
• Sprinkle extra chocolate chips on top.

6. Bake & Cool

• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

7. Enjoy!

• Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.