1. Preheat the oven to 425 F and line a 6-count jumbo muffin tin with parchment liners or spray the pan with nonstick spray. 
2. Mash the bananas well until they’ve become a smooth puree. In another large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
3. In another bowl, whisk the eggs together with the honey, melted butter, vanilla and mashed banana. Add the dry ingredients to the wet, and gently stir together until just combined. Using a wooden spoon gently stir in the chocolate chips, reserving a few to top the muffins with.
4. Divide the muffin batter among the 6 muffin cavities. Each cavity will be filled nearly to the top. Sprinkle a bit of sugar over the tops of the muffins and place a few strategic chocolate chips on top. Bake the muffins for 5 minutes at 425 F, before lowering the temperature to 350 F and baking for another 20-22 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.

Muffins can be stored at room temperature in an airtight container for 2-3 days or in the freezer for up to 2 months. Thaw them overnight before enjoying!