Preheat the oven to 350°F. Place 12 parchment paper muffin liners into respective muffin tins.
In a high power blender or food processor, place the peeled bananas, melted butter, and eggs. Blend until smooth. Add all the remaining ingredients except for the chocolate chips. Blend until everything is incorporated thoroughly.
Pour the batter into a large mixing bowl. Add the chocolate chips and stir until combined. Use a 1/3 cup measure to scoop out the batter and divide it amongst the 12 muffin liners. You should be able to fill each liner about 3/4 full.
Bake for 30-35 minutes. The muffins should be lightly browned and bounce back when gently pressed. Cool for 10 minutes in the muffin pan before moving the muffins out onto a cooling rack.