Preheat oven to 350°F.

Grease a mini muffin tin well with baking spray or oil.

Mash the bananas until mostly smooth. Whisk in the Greek yogurt, maple syrup, egg, vanilla, and oil.

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

Fold the dry ingredients into the wet ingredients just until combined. Fold in the chocolate chips.

Fill each mini muffin cavity about 90% full. Top with a few extra chocolate chips if you want.

Bake for 11-13 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.

Let cool in the pan for 5 minutes, then carefully remove to a wire rack.