Step 1

Preheat oven to 375°F.

Step 2

Spray a 12-count or jumbo six count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Step 3

Add the flour, baking soda, baking powder, cinnamon, and salt to a medium bowl. Whisk to combine and set aside.

Step 4

Mash the banana's using a fork and set aside.

Step 5

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle (or large bowl and electric hand mixer).

Step 6

Cream the butter and sugar on medium-high speed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 7

Add the mashed bananas and Greek yogurt to the creamed butter.

Step 8

Mix on high speed, until combined. The mixture will look curdled, don't worry.

Step 9

Add the dry ingredients to the banana mixture and mix on low speed until combined. Do not overmix, this is a very thick batter.

Step 10

Fold in the chocolate chips.

Step 11

. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter.

Step 12

Place the muffin pan on the center rack of the preheated oven and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Step 13

Place the muffin tin on a wire rack to cool.