Banana Chocolate Chip Muffins

Preheat the oven to 425℉. Line a 12-cup muffin pan with muffin/cupcake liners.
In a small bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until combined.
1½ cups all-purpose flour, 1½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
In a separate larger mixing bowl, add the eggs, mashed banana, brown sugar, oil, and vanilla extract. Whisk together until well combined and everything is incorporated.
2 large eggs, 1½ cups mashed banana, 1/2 cup light brown sugar, 1/2 cup canola oil, 1½ teaspoons vanilla extract
Add the dry ingredients into the wet ingredient mixture and use a spatula to gently mix just until no flour pockets or streaks remain in the batter.
Stir in the chocolate chips.
^{* If wanted, reserve a handful of chocolate chips to press onto the tops of the muffins before baking.}
1 cup chocolate chips
Divide the muffin batter between the 12 muffin cups. They will be almost full to the top.
Bake the muffins for 5 minutes. Without opening the oven, reduce the oven temperature to 350℉ and bake for an additional 8-12 minutes.
^{* A toothpick inserted into the center should come out clean. The tops of the muffins should also look cooked and not have wet/shiny batter on top still. You can also gently press the top of the muffin and it should spring back when fully cooked.}
Let the muffins cool in the warm pan for 10 minutes before removing them to a cooling rack to cool completely.