1. Preheat the oven to 375°F (190°C) and line a 12 cup muffin pan with paper liners or lightly grease each cup.

2. Mash the ripe bananas in a large mixing bowl with a fork until mostly smooth with a few small lumps remaining.

3. Whisk in the melted butter, granulated sugar, brown sugar, eggs, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.

5. Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no streaks of flour remain; avoid over mixing.

6. Fold in most of the chocolate chips, reserving a small handful for sprinkling on top of the muffins.

7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full, and sprinkle the reserved chocolate chips over the tops.

8. Bake for 16 to 20 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.