Preheat oven to 400 f. Line a muffin tin with muffin liners or lightly grease each cup. Set aside.

In a separate bowl, whisk the all purpose flour, baking soda, and salt. Set aside.

Mash bananas in another bowl until smooth and set aside.

In a large bowl, beat the butter and sugar with the electric mixer until light and fluffy.

Add in one room temperature egg, mix, then scrape down the sides of the bowl.

Add the second egg and mix until smooth.

Next, mix in the sour cream and bananas until fully combined.

Add vanilla extract, mix.

Sift the dry ingredients over the wet ingredients, folding gently with a rubber spatula. Be careful not to over mix, Leave a little flour unincorporated before adding the chocolate chips

Gently fold in the chocolate chips.

Scoop the muffin batter into the prepared muffin pans, filling each cup about 3/4 full. If desired, top each muffin with extra chocolate chips and/or a thin banana slice.

Bake for 20-22 minutes. (Check at the 20 minute mark so you don't over bake them). Muffins are done when a tooth pick inserted in the center comes out clean or with a few moist crumbs.

Let them cool for 2-3 minutes in the muffin tray, then transfer them to a wire rack to cool completely or enjoy them warm.