Preheat the oven to 350°F (175°C) and line or grease a muffin tin. Pro tip: a little spray helps the next muffins pop out with zero drama.

In a large bowl, whisk mashed bananas, eggs, melted butter, sugar, and vanilla until smooth. It will look a little like a Saturday-morning smoothie, and that’s perfectly fine.

Stir in the flour, baking powder, baking soda, and salt until just combined. Don’t overmix—gluten loves to get clingy, and nobody wants dense muffins.

Fold in the chocolate chips. Reserve a few chips to press on top if you’re feeling fancy.

Spoon batter into the muffin cups, filling about 3/4 full. A spoon or ice-cream scoop works wonders here.

Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs. If you’re not sure, err on the side of a touch underbaked—they’ll continue to set as they cool.

Cool in the pan for 5 minutes, then transfer to a rack. Optional: sprinkle a tiny dusting of sugar on top for a bit of sparkle.