Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this.
To the mashed bananas, add the granulated sugar, light brown sugar, melted butter, eggs, vanilla extract, and milk. Mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a few additional chocolate chips on top of each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious bakery-style banana chocolate chip muffins warm or at room temperature. They are perfect for breakfast, a snack, or dessert!
