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Preheat oven to 350 degrees Farenheit and line two 12 cup cupcake/muffin tin with liners.
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Use a potato masher to mash the bananas in a large bowl until they are no longer banana shaped, but still chunky.
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Use an immersion blender or a whisk to beat the Ener-g Egg Replacer and warm water until frothy and add to the banana mixture.
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Add sugar, yogurt, butter, and vanilla extract to the bananas and mix.
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In a medium bowl, whisk the flour, baking soda, salt, and cinnamon (if using) and add to the banana mixture.
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Combine the banana and flour mixtures quickly by hand with a spatula until it mostly mixed (it's okay if there are still a few large lumps of flour).
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Mix in 1/2 cup of chocolate chips and be careful not to overmix.
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Evenly scoop the batter into each muffin liner (about 2 heaping tablespoons each) and sprinkle the tops of each muffin with a few chocolate chips.
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Allow the batter to rest on the counter for 5-10 minutes, meanwhile use a toothpick to mix any large lumps of flour and to push the chocolate chips slightly into the dough.
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Bake for 25 minutes (time may vary) and the muffins are ready when a toothpick inserted comes out mostly clean with a few crumbs on it.