Prep your tools and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This helps the muffins release cleanly and prevents sticking.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should end up with about 1 1/4 to 1 1/2 cups of mashed banana.

Whisk the wet ingredients: Add eggs, yogurt, maple syrup (or honey), oil, and vanilla to the bananas. Whisk until fully combined and creamy. The yogurt should blend in without streaks.

Combine the dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. This step ensures even leavening and flavor.

Bring it together: Pour the dry ingredients into the wet. Use a spatula to fold until just combined. Stop when you no longer see dry flour. Do not overmix or the muffins can turn tough.

Stir in the chips (and nuts): Fold in the mini chocolate chips and any nuts. Using mini chips spreads the chocolate flavor more evenly with fewer overall calories.

Fill the muffin cups: Divide the batter among the 12 cups, filling each about 3/4 full. If you like, sprinkle a few extra chips on top for looks.

Bake: Place the pan on the middle rack and bake for 18–22 minutes. They’re done when the tops are set, lightly golden, and a toothpick comes out clean or with just a few moist crumbs (avoid a wet smear of batter).

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling helps them set and keeps them from becoming soggy.

Serve: Enjoy warm with a little butter or peanut butter, or let them cool fully and pack for later.