Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.

Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth (a few small lumps are fine). You should have about 1½ cups of mashed banana.

Step 3: Mix Wet Ingredients
To the mashed bananas, add melted butter, sugar, eggs, and vanilla extract. Whisk together until well combined and smooth. The mixture should be uniform without streaks of egg.

Step 4: Add Dry Ingredients
Add flour, baking soda, salt, and cinnamon (if using) directly to the wet ingredients. Gently fold together with a wooden spoon or spatula just until no dry flour remains. Don’t overmix – the batter should be slightly lumpy. Overmixing creates tough, dense muffins.

Step 5: Fold in Chocolate Chips
Gently fold in chocolate chips (and any optional nuts), reserving a small handful for topping if desired. The batter will be thick – this is perfect!

Step 6: Fill Muffin Cups
Using an ice cream scoop or large spoon, divide batter evenly among the 12 muffin cups, filling each about ¾ full. If desired, press a few extra chocolate chips on top of each muffin for bakery-style appearance.

Step 7: Bake
Bake for 18-22 minutes, or until muffin tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back when lightly touched. Don’t overbake or muffins will be dry!

Step 8: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.