Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Ripe bananas provide natural sweetness and moisture.

Add the melted butter to the mashed bananas and mix well. The butter adds richness to the muffins.

Stir in the egg and vanilla extract until fully combined. This helps bind the ingredients together.

In another bowl, whisk together the sugar, baking soda, and salt. This ensures the leavening agent is evenly distributed.

Gradually add the dry ingredients to the banana mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can make the muffins tough.

If using, fold in the chocolate chips for added sweetness and texture.

Line a muffin tin with paper liners or grease with non-stick spray. This prevents the muffins from sticking.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.

Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps maintain their texture.