Preheat the oven to 400 F. Spray the muffin tin with bakers spray or put 12 liners in the muffin tin and set aside.
Take a bowl and sift flour, baking powder and salt. Now add the light brown sugar and whisk together.
In another bowl, combine mashed bananas, milk, butter, eggs and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and fold until moistened. Fold in the chocolate morsels to it.
Using an ice-cream scoop, scoop out a generous amount to the muffins, filling the liners almost to the top.
Bake for the first 7 minutes at 400 F and then reduce the temperature to 375 F. Baking at higher temperature in the beginning will help to create a dome shape for the muffins.
Bake it for 18 - 22 minutes in the middle rack of the oven or until the wooden skewer inserted comes out clean. Take out the muffin pan and let the muffins cool for about 5 minutes in the pan before transferring them on the wire rack and cool completely before serving.
Notes
Do not Overmix: Do not overmix the batter as it will activate the gluten in the all-purpose flour and will result in tough and dense muffins.Do not Overbake: Make sure to keep an eye on the muffins while they are in the oven. Insert a toothpick and see if it comes out clean. Overbaked muffins will have a dry texture.Use overripe bananas: This recipe, as other banana baking recipes, calls for over ripe bananas. These are the bananas which have developed dark brown spots and are about to go bad. These over ripe bananas are packed with more flavor with intense aroma and are more nutritious. These overripe bananas are rich with high antioxidant and high Vitamin C levels as well.Let the butter cool: Once the butter is melted, let it sit and cool before adding it to the batter. If you are running short on time, place the butter in the fridge for a while until the butter cools. If you add the hot melted butter with eggs and sugar, it will result in scrambled and cooked eggs.