Step 1

Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.

Step 2

In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.

Step 3

Stir banana egg mixture into the dry ingredients just until moistened.

Step 4

Fold in chocolate chips.

Step 5

Fill each muffin well 1/2 full with batter.

Step 6

Top each muffin with a few extra chocolate chips.

Step 7

Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.

Step 8

Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.

Step 9

Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.