2 1/2cupsall purpose flour(spooned into measuring cups and leveld off)
3very ripe bananas(see note)
2eggsat room temperature & lightly beaten
Preheat your oven to 350 degrees. Line muffin tins with paper liners or use a silicon muffin tin, sprayed lightly with cooking spray
In a large bowl whisk together the flour, baking soda, and salt until very well combined.
In a medium bowl whisk together the bananas, sugar, oil, eggs, yogurt, and vanilla.
Add the wet ingredients to the dry ingredients until just combined.
Stir in chocolate chips.
Add the batter to the prepared muffin tins, filling each one 2/3 full. The batter should divide evenly to make 18 muffins
Bake 18 to 22 minutes or until the muffins are golden brown around the edges and a toothpick in the middle of a muffin in the middle of the pan comes out with just a few crumbs. Remove from the oven, and once cool to the touch remove the muffins from the tin.
Allow the muffins to come to room temperature. Store in an airtight container for 4 to 5 days.
White it is very tempting to brown your bananas in the oven in order to speed along their ripening (i.e. make it instantaneous), I would urge you to let them age on their own. This brings out their natural sugars, thus making for sweeter muffins.