Preheat oven to 375°F. Grease a muffin tin or line it with papers.
In a mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Peel the bananas and place them into a separate mixing bowl. Use a fork to mash them. You should have approximately 1 ⅓ cups mashed bananas.
Add the egg, butter, and vanilla to the bowl with the bananas. Mix until well combined.
Fold in the chocolate chips and nuts if using.
Pour the muffin batter into the muffins tins, filling each about ⅔ of the way full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
After pouring the batter into the muffin tins, you can add a sprinkling of extra chocolate chips for garnish, if desired.
The chocolate chips can be swapped for caramel chips, white chocolate chips, or even raisins for a totally new recipe!
Your bananas should be quite ripe for this recipe! If your bananas are not ripe enough, you can soften them in the oven. Peel the bananas and bake on a baking sheet for 8–10 minutes at 350°F. This will “ripen” them so they are easier to mash.
Store the muffins for up to a week in a sealed container, or freeze for up to 3 months.