Step 1

Heat oven to 350 degrees and prepare 2 regular-sized muffin pans by lining with paper liners. Set aside.

Step 2

In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat together the butter, granulated sugar, and borwn sugar until combined and fluffy. Add in the bananas, Greek yogurt, eggs, and vanilla extract. Blend together until well combined.

Step 4

Add the dry ingredients into the wet ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain. Add in chocolate chips and stir.** If wanted, reserve some of the chocolate to sprinkle on tops of the muffins before baking. I also like to mix the chocolate chips with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the muffin while baking **

Step 5

Fill each muffin cup about 2/3 full of batter. It should be slightly higher than half filled.

Step 6

Cook for 16-20 minutes. Mine are perfect at 18 minutes.

Step 7

The tops should be domed, the bananas should be pale in color, and a toothpick inserted in the middle should come out clean. You can also use your finger to lightly press on the tops of the muffin and the muffin should spring back when touched.

Step 8

Let cool in the pan for 15-30 minutes. Store leftovers in a gallon-size Ziploc bag or covered on the counter.