Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
In a large bowl, mash the ripe bananas with a fork until smooth. This is a fun job for little hands if you have a helper around.
Add the eggs, vegetable oil, vanilla, and sugar to the mashed bananas. Mix well until everything is nicely combined.
Add the flour, baking soda, and salt straight into the same bowl. Stir gently until just combined. Don’t overmix, a few lumps are okay.
Fold in the chocolate chips.
I use a 1/4 cup to spoon the batter into the muffin liners. It’s the perfect size. You can also use an ice cream scooper. Just fill each liner about 3/4 full.
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick poked in the center comes out clean.
Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely (if you can wait that long).
Enjoy with your family. These are best shared with warm hugs, giggles, and maybe a second muffin.