Instructions

1. Preheat oven to 425 degrees F. Line a muffin tin with paper liners and lightly spray with non-stick spray.
2. Melt butter in the oven for 5-6 minutes in a medium heatproof bowl such as glass or stainless steel. Set aside to cool for 10 minutes.
3. When the butter has cooled, add the bananas to the butter. With a mixer on low speed, mash the bananas with the butter and add the and Greek yogurt. Blend on low speed until the bananas are smooth. If you like a little texture in your muffins, you can beat the mixture just until everything is combined.
4. On medium speed, beat in the sugar, vanilla, baking soda, and salt. Add the flour and beat on low speed just until the flour is combined. Don’t overmix.
5. Fold in the chocolate chips then scoop the batter with a greased ice cream scoop into the lined muffin cups, filling a little more than 3/4 of the way full. Top with chocolate chunks.
6. Put the pans in the oven. Set timer for 5 minutes and bake the muffins, then immediately turn the oven down to 350 degrees. Bake for 20 to 22 minutes, or until lightly golden brown. Let cool on a wire rack.